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?”

Step: 1

Season each side of the chuck roast with 1 teaspoon seasoning salt.

Step: 2

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.

Step: 3

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.

Step: 4

Cover and cook on Low until the beef is very tender, 8 to 10 hours.

Step: 5

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.

Step: 6

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.

Step: 7

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.

Per Serving: 429 calories; protein 27.1g; carbohydrates 177.2g; fat 26.9g; cholesterol 88mg; sodium 687.6mg.

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