Slow Cooker Philly Beef Sliders

Prepare the chuck roast for slow cooking by sprinkling 1 teaspoon of seasoning salt evenly onto both sides of the roast.

Prepare your slow cooker by setting it to Low heat and spreading a single layer of sliced onions at the bottom of the pot. Reserve a few onion slices to use as a topping for the roast later on.

Heat cooking oil in a non-stick skillet over medium-high heat until it reaches a shimmering state. Sear the seasoned roast in the hot oil for 3 to 4 minutes on each side, or until it reaches a rich brown color. Carefully transfer the roast to the pot with the onions, and pour undiluted consomme and Worcestershire sauce over the top. Cover the pot with the reserved onion slices.

Allow the chuck roast to cook slowly in the slow cooker on Low heat for 8 to 10 hours, or until it reaches a tender and fall-apart texture.

Remove the roast from the slow cooker and place it on a cutting board. Using two forks, shred the tender meat into bite-sized pieces, discarding any excess fat and connective tissue. Return the shredded beef to the slow cooker and keep it warm throughout the serving process.

Melt butter in a non-stick skillet over medium heat until it reaches a smooth consistency. Place the buns, cut side down, in the skillet and toast for 2 to 3 minutes on each side. Repeat this process with any remaining buns, adding additional butter as desired.

Assemble the sandwiches by placing a piece of cheese on each bun half, followed by 1/3 cup of shredded beef, some cooked onions, and any desired toppings. Cover the sandwiches with the top buns and serve them warm.