Slow Cooker Pot Roast Sliders

Melt-in-your-mouth chuck roast cooks low and slow with The Olive Leaf Garlic Olive Oil and Neapolitan Herb Balsamic for savory depth, then gets piled onto toasted Hawaiian rolls with melty Swiss. Effortless for game day, tailgates, or busy weeknights—set it, forget it, and feed a crowd.

Ingredients (about 12 sliders)

• 1 chuck roast, about 3 lb
• ¼ cup The Olive Leaf Garlic Olive Oil
• ¼ cup The Olive Leaf Neapolitan Herb Balsamic
• 4 beef bouillon cubes
• 1 Tbsp garlic-and-herb seasoning (Mrs. Dash or Weber)
• 2 tsp kosher salt
• 1 tsp black pepper
• 2½ cups water (enough to nearly cover roast)
• 2 pkgs (12-oz each) Hawaiian sweet rolls, split
• 12 slices Swiss cheese, trimmed to fit rolls

Optional toppers: sliced tomatoes, arugula, horseradish sauce, sautéed onions, pickles.

Directions

1. Load the slow cooker. Add roast to a 4-qt (or larger) slow cooker. Pour in Garlic Olive Oil and Neapolitan Herb Balsamic. Nestle bouillon cubes alongside the roast. Sprinkle with seasoning, salt, and pepper. Add water to come most of the way up the roast.
2. Cook low & slow. Cover and cook on LOW 6–8 hours, until fork-tender.
3. Shred. Transfer roast to a board and shred with two forks. Return meat (and juices as desired) to the cooker on WARM.
4. Toast & melt. Heat broiler. Arrange roll bottoms on a sheet pan; top each with Swiss. Broil 1–2 minutes until cheese melts and edges toast.
5. Assemble. Using tongs or a slotted spoon, mound hot beef onto each roll. Add optional toppings, cap with roll tops, and serve.

Make-Ahead, Keep-Warm & Freezer

• Hold for parties: Keep shredded beef in the slow cooker on WARM with the lid slightly ajar.
• Make ahead: Cook and shred up to 3 days ahead; rewarm gently in juices.
• Freeze: Beef (with some juices) freezes up to 3 months; thaw overnight and reheat.

Serving Ideas

Pair with Balsamic Glazed Wings, Maple Balsamic Glazed Carrots, or Roasted Root Vegetables.