Ingredients:

  • 3.3 lbs Beef Chuck Roast
  • 2 tsp Kosher salt
  • 1 tsp Black pepper, freshly cracked
  • 2 tbsp Avocado oil
  • 1 cup Beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1/2 cup Unsalted butter, melted
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh parsley, finely chopped
  • 1 tsp Dried oregano
  • 24 count Hawaiian sweet rolls
  • 12 slices Provolone cheese
  • 1/2 cup Caramelized onions

Instructions:

  1. Season the chuck roast with salt and pepper. Heat avocado oil in a cast iron skillet over high heat. Sear the beef for 3 minutes per side until a deep crust forms. Transfer to a 6-quart slow cooker.
  2. Add beef bone broth and Worcestershire sauce to the slow cooker. Cover and cook on LOW for 8 hours until the collagen has hydrolyzed and the meat is fork-tender.
  3. Remove the beef and shred with forks. Strain the cooking liquid into a saucepan and reduce by half over medium-high heat. Toss the shredded beef back into the reduction.
  4. Slice slider buns horizontally. Place bottom halves in a 9x13 baking dish. Layer with shredded beef, caramelized onions, and cheese. Replace top buns.
  5. Whisk melted butter, minced garlic, parsley, and oregano. Brush the glaze over the bun tops. Bake at 350°F (175°C) for 15 minutes until cheese is melted and tops are golden.