COOK IT.
Fire up your Pit Boss Grill and set the temperature to 300°F. If you're using a gas or charcoal grill, set the temperature to medium heat.
Remove the beef chuck roast from its packaging, drain any excess fluid, and pat it dry with paper towels.
Place the chuck roast in a disposable aluminum pan. Pour the salsa verde, diced green chiles, Pit Boss Sweet Heat Rub, and beef broth over the top of the roast.
Place a temperature probe into the thickest part of the chuck roast and tightly wrap the top of the pan in aluminum foil to seal it.
Grill for 5-6 hours, or until the beef is at an internal temperature of 202°F and is tender and falling apart.
Remove the chuck roast from the grill and allow it to rest for 30 minutes.
Once the chuck roast has finished resting, use the Pit Boss Meat Claws to shred the beef, discarding any fatty parts.
Top the slider buns with a slice of Cheddar cheese and a spoonful of the Green Chile Shredded Beef, and serve immediately.