Slow Cooker Philly-Style Shredded Beef Sliders
I just love Philly-style cheesesteak, but I don't love the price of steak these days. Of course it's not the same, but you can get some tasty results with a beef chuck roast in your slow cooker. Using purchased slider buns, this recipe is an easy answer to the age-old question: "What's for dinner tonight?"
boneless beef chuck roast
1
(2 1/2 pound)
seasoned salt
2
teaspoons
onion, cut into 1/2-inch slices
1
medium
cooking oil
2
teaspoons
beef consomme, undiluted
1
(14 ounce) can
Worcestershire sauce, or to taste
1
teaspoon
unsalted butter, or more as needed
1
tablespoon
slider-sized burger buns
½
(15 ounce) package
Provolone cheese, halved
8
slices
 Season each side of the chuck roast with 1 teaspoon seasoning salt.
  Set slow cooker on Low and spread out onion slices in a single layer on the bottom of the pot. Reserve a few slices for the top of the roast.
  Heat cooking oil in a nonstick skillet over medium-high heat until the oil shimmers. Brown seasoned roast in the hot oil, 3 to 4 minutes per side. Place on top of the onion slices, and pour undiluted consomme and Worcestershire sauce over the top. Cover with reserved onion slices.
  Cover and cook on Low until the beef is very tender, 8 to 10 hours.
  Remove beef from the slow cooker and place on a cutting board. Using two forks, shred the meat and discard fat and membranes. Return shredded meat to the slow cooker and keep warm.
  Melt butter in a nonstick skillet over medium heat. Open buns and place in the skillet, cut sides down. Toast for 2 to 3 minutes. Repeat for remaining buns, adding additional butter, if desired.
  Place a piece of cheese on each bun half. Add 1/3 cup shredded beef, squeezing out most of the liquid, and cooked onions, as desired. Cover with the top buns. Serve warm.
