Taco Shredded Beef Sliders
Assorted toppings like sliced avocado, shredded cheese, crema Mexicana, black olives, and jalapeño elevate this shredded beef to a perfect slider suitable for the big game day.
unsalted butter
1
tablespoon
grapeseed oil
1
tablespoon
chuck roast, or more to taste
1
(2 1/2 pound)
taco seasoning mix, or more to taste
2
tablespoons
salsa, divided
1
cup
slider-size burger buns
4
(15 ounce) packages
avocados, diced
2
sliced black olives
½
cup
jalapeno peppers, sliced
3
medium
Mexican crema, or to taste
½
cup
shredded Mexican cheese blend, or to taste
1
(8 ounce) package
 Melt butter and grapeseed oil in a stockpot over medium-high heat. Cut roast into 3 equal pieces and season with taco seasoning. Sear roast on all sides, 8 to 10 minutes.
  Pour 1/2 cup salsa in the bottom of a slow cooker. Transfer roast to slow cooker and top with remaining salsa.
  Cook until meat is fork-tender, 8 hours on Low or 6 hours on High. Remove from slow cooker and shred beef with 2 forks.
  Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  Toast slider buns under the broiler for 1 to 2 minutes, making sure not to burn them.
  Place about 1/4 cup shredded beef onto each slider bun and top with avocados, olives, jalapenos, crema, and cheese.
