Slow Cooker Italian Shredded Beef Sliders

• servings: 12 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

½ large yellow onion (thinly sliced)

4 garlic cloves (minced)

2 tablespoons tomato paste

One 16-ounce jar sliced hot banana peppers with their juices

¼ cup low-sodium beef broth (*use 1/2 cup for the InstantPot method)

1 tablespoon Italian Seasoning

3 lb boneless chuck roast

2 teaspoons Kosher salt

1 teaspoon black pepper

2 tablespoons all-purpose flour

2 tablespoons extra virgin olive oil

12 slider buns

10 slices provolone cheese

Hot Giardiniera (optional)

Directions

Slow Cooker Directions:

In the bottom of a slow cooker, combine the onion, garlic, tomato paste, banana peppers and the juices from the jar, broth and Italian seasoning and stir until well combined. Set aside.

Pat dry the chuck roast and season on both sides with salt and pepper, pressing the seasonings into the meat. Sprinkle and rub the flour so that it evenly coats both sides of the roast.

Heat the oil in a large skillet over medium-high heat. Add the roast and brown on both sides until a golden-brown crust forms. (I know it’s annoying to brown the meat before the slow cooker, but I think it really adds flavor to the meat, plus the flour that coats the beef helps thicken the sauce a bit).

Nestle the meat into the slow cooker, cover and cook on high for 6 hours, or low for 8 to 10 hours, or until the meat is cooked through and fall apart tender.

Transfer the meat to a baking sheet and shred using two forks. Transfer back to the slow cooker and toss to coat in the liquid, cover and keep on ‘warm’ until ready to build your sliders. The longer it sits in the liquid on warm, the more flavorful and tender the meat!

Instant Pot Directions:

Pat dry the chuck roast and season on both sides with salt and pepper, pressing the seasonings into the meat. Sprinkle and rub the flour so that it evenly coats both sides of the roast.

Set the InstantPot to the 'saute' function and heat the oil. Add the roast and brown on both sides until a golden-brown crust forms, about 5 minutes per side. Transfer to a plate and set aside. Turn off the 'saute' function.

In the bottom of the InstantPot, combine the onion, garlic, tomato paste, banana peppers and the juices from the jar, broth and Italian seasoning and stir until well combined. Nestle the browned chuck roast into the instant pot.

Close the lid and ensure the vent is set to Sealing. Set the Instant Pot to Pressure Cook (Manual) on HIGH for 60 minutes.

After cooking, carefully turn the valve to release the pressure. Carefully open the InstantPot. Transfer the meat to a baking sheet and shred using two forks. Transfer back to the Instant Pot and toss to coat in the liquid, cover and keep on ‘warm’ until ready to build your sliders. The longer it sits in the liquid on warm, the more flavorful and tender the meat!

Make the Sliders:

To serve, place the bottom halves of the slider buns on a large baking sheet. Using a slotted spoon or tongs, transfer the italian shredded beef on top of the slider buns and pile them in small mounds for individual sliders. Top them all with provolone and then finish with some giardinara, if using. Place on the top rack of your oven and turn on the broiler on high (or turn the oven to it’s highest setting). Cook until the cheese is melty and browned, 2 to 3 minutes, watching carefully to not burn. Remove from the oven and serve immediately.

Nutrition

• Calories: 380 kcal
• Total Fat: 21 g
• Saturated Fat: 9 g
• Unsaturated Fat: 11 g
• Trans Fat: 1 g
• Cholesterol: 89 mg
• Sodium: 625 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 29 g