Shredded Beef Sliders

Ingredients

• 2 tablespoons vegetable oil
• 2 pounds beef chuck roast, trimmed and cut into 2-inch pieces
• 1 small yellow onion, cut into 1/2-inch pieces
• 3 small carrots, peeled and cut into 1/2-inch pieces
• 2 medium celery stalks, cut into 1/2-inch pieces
• 1/3 cup tomato paste
• 3 medium garlic cloves, smashed and peeled
• 1 cup dry red wine
• 2 cups beef stock
• bay leaf

Instructions

1. Heat the vegetable oil until hot and sear the beef until golden brown, then set aside.
2. Sauté the vegetables until tender.
3. Add the tomato paste and cook down for about three minutes.
4. Deglaze with red wine and cook down until halfway.
5. Add the beef back in and cover with beef stock and a bay leaf.
6. Cook for about two and a half hours at 275 until easy to shred.
7. Strain the liquid to use as a dipping sauce.
8. In a 9 by 13 pan, split the rolls, spread out the meat, and top with cheese.
9. Put the top half of the buns back on, brush with butter and parsley, and bake until the cheese is melted and the top is crispy.