Pulled Chipotle Pot Roast Sliders

Ingredients

• 1 tablespoon olive oil
• 2 large onions, sliced (5 cups)
• 3-pound boneless chuck roast, fat trimmed
• Salt & pepper
• 1 cup beef broth
• ½ cup apple cider
• 1 large garlic clove, thinly sliced
• 2 each: thyme sprigs, bay leaves, cinnamon sticks
• 1 tablespoon each: brown sugar, apple cider vinegar
• ⅓ cup chipotle aioli
• Mini sandwich rolls 

Directions

Heat oil in a braiser pan with Teflon™ nonstick coating. Cook onions on medium to soften; remove & refrigerate. Rub roast with salt & pepper; brown meat in same pan on all sides; pour in broth & cider. Add garlic, thyme, bay leaves, cinnamon sticks; cover. Simmer 3 hours or till meat splits; shred when cool to handle. Strain pan liquid; separate & discard fat; remove onions from fridge & mix with brown sugar, vinegar and aioli. Mound on rolls with shredded meat and serve.