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.

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Recipe Summary test

prep:
20 mins
cook:
6 hrs 10 mins
total:
6 hrs 30 mins
Servings:
48
Yield:
48 beef sliders
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Toppings (optional):

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Leftover beef can be used for nachos or quesadillas.

Nutrition Facts

194 calories; protein 7.6g; carbohydrates 234.8g; fat 8g; cholesterol 19.6mg; sodium 119.7mg. Full Nutrition
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