Bbq Beef Sliders Recipe

Season and Sear

Pat the chuck roast dry with paper towels. Combine kosher salt, black pepper, garlic powder, and onion powder; rub evenly over the roast. Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Sear the roast on all sides until a deep brown crust forms, about 3–4 minutes per side.

Braise

Transfer the seared roast to a slow cooker or keep in the Dutch oven. Add beef broth, apple cider vinegar, and Worcestershire sauce around (not over) the roast. Cover and cook until fork-tender: on low for 8 hours or on high for 4–5 hours in a slow cooker; or in a 300°F (150°C) oven covered for about 3–3.5 hours.

Shred and Sauce

Remove the roast and place on a cutting board. Use two forks to shred the meat into bite-sized strands, discarding any large bits of fat. Skim fat from the cooking liquid if necessary, then stir 1 cup prepared barbecue sauce into the cooking liquid. Return shredded beef to the sauce and mix thoroughly so the meat is well coated. Taste and adjust seasoning with salt and pepper if needed. Keep warm until assembly.

Prep Buns

Preheat oven to 350°F (175°C). Slice slider buns in half horizontally. Lightly brush softened butter on cut sides. Place buns, buttered side up, on a baking sheet and toast in the oven for 5–7 minutes until golden and slightly crisp.

Build Sliders

Spread about 1/4 tsp yellow mustard (optional) on the bottom half of each toasted bun. Using tongs, pile about 2 oz (roughly 1/4 cup) of the sauced pulled beef onto each bottom bun (this yields 12 sliders from 2 lb roast). Top the beef with a small spoonful of apple coleslaw and a pickle slice if using. Place the top bun over each slider.

Finish

Arrange sliders on a serving platter and sprinkle chopped fresh parsley over the tops for color. Serve immediately while warm. Leftover pulled beef can be refrigerated in an airtight container for up to 4 days.