Pot Roast Sliders Recipe

Preheat and season

Preheat oven to 300°F (150°C). Pat the chuck roast dry with paper towels. Rub kosher salt and black pepper evenly over all surfaces of the roast.

Brown the roast

Heat vegetable oil in a large ovenproof Dutch oven over medium-high heat until shimmering. Sear the roast 3–4 minutes per side, until a deep brown crust forms. Transfer the roast to a plate.

Sauté aromatics

Reduce heat to medium. Add a little more oil if needed and add the onion (quartered), carrot (cut into large chunks), celery, and smashed garlic. Cook 4–5 minutes until edges begin to caramelize, stirring occasionally.

Deglaze and build braising liquid

Stir in the tomato paste and cook 1 minute. Pour in the red wine and scrape up browned bits from the bottom of the pot. Reduce wine 2–3 minutes by simmering. Add the beef broth, Worcestershire sauce, dried thyme, and bay leaf; bring to a gentle simmer.

Braise

Return the seared roast to the Dutch oven, partially submerging it in the liquid. Cover with lid and transfer to the preheated oven. Braise 3 to 3½ hours, until meat is fork-tender and easily pulls apart.

Rest and shred

Carefully remove the roast to a cutting board and tent with foil for 10–15 minutes. Use two forks to shred the meat into bite-sized pulled pieces. Strain the braising liquid into a saucepan, discarding large solids, and skim fat if desired.

Reduce au jus

Simmer the strained braising liquid over medium heat until reduced by about one-third to concentrate flavor, about 8–12 minutes. Taste and adjust seasoning with salt and pepper. Reserve 1 cup of warm au jus for serving; keep the rest for reheating or other uses.

Moisten pulled beef

Return the shredded beef to the saucepan with about ½ to 1 cup of the reduced au jus (depending on desired moisture). Warm through over low heat, tossing to coat so the meat is juicy but not soupy.

Prepare buns

Split the mini brioche buns. Butter the cut sides lightly with softened butter.

Toast buns

Place buttered buns, cut-side down, on a hot skillet or griddle over medium heat and toast until golden and slightly crisp, about 1–2 minutes. Remove and keep warm.

Assemble sliders

Spread about 1 teaspoon horseradish mayo on the bottom half of each toasted bun. Pile roughly 3–4 ounces (by volume) of warm pulled pot roast onto each bottom bun (for two sliders, divide the meat between two buns; recipe makes 4 slider portions). Spoon a little warm au jus over the meat to keep it juicy. Top the meat with a slice of sharp cheddar and a tablespoon of pickled red onions.

Finish & garnish

Place the top bun over each slider. If desired, set assembled sliders under a broiler for 30–60 seconds to slightly melt the cheese (watch carefully). Sprinkle chopped parsley over the top and serve extra warm au jus on the side for dipping.