Tailgate Pulled Beef Sliders (Print)
Tender pulled beef piled high with tangy slaw and barbecue sauce on soft slider buns.
# Ingredient List:
→ Pulled Beef
01 - 3.3 lbs beef chuck roast
02 - 1 tbsp olive oil
03 - 1 large onion, sliced
04 - 4 cloves garlic, minced
05 - 1 cup beef broth
06 - 1 cup barbecue sauce plus extra for serving
07 - 2 tbsp tomato paste
08 - 1 tbsp smoked paprika
09 - 2 tsp brown sugar
10 - 1 tsp ground cumin
11 - 1 tsp chili powder
12 - 1 tsp salt
13 - 1/2 tsp black pepper
→ Coleslaw
14 - 2 cups shredded green cabbage
15 - 1 cup shredded purple cabbage
16 - 1 large carrot, grated
17 - 2 tbsp mayonnaise
18 - 1 tbsp apple cider vinegar
19 - 1 tsp honey
20 - Salt and pepper to taste
→ Assembly
21 - 12 slider buns
22 - Optional: sliced pickles, sliced red onion, sliced jalapeños
# How-To Steps:
01 - Preheat oven to 325°F.
02 - Pat the beef chuck roast dry and season generously with salt and pepper on all sides.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, about 2–3 minutes per side. Remove from pot and set aside.
04 - Add sliced onion to the same pot and cook for 2–3 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
05 - Stir in tomato paste, smoked paprika, brown sugar, cumin, and chili powder. Mix thoroughly to combine and toast the spices briefly.
06 - Return the beef to the pot. Pour in beef broth and barbecue sauce. Bring to a simmer, cover tightly with lid.
07 - Transfer covered pot to the oven. Cook for 3–3.5 hours until the beef is fork-tender and shreds easily with minimal resistance.
08 - Remove beef from cooking liquid. Using two forks, shred the meat into bite-sized pieces. Return shredded beef to the pot and stir thoroughly to coat in sauce.
09 - In a large bowl, combine shredded green cabbage, purple cabbage, and grated carrot. Add mayonnaise, apple cider vinegar, honey, salt, and pepper. Toss until evenly coated. Refrigerate until ready to serve.
10 - Slice slider buns in half. Pile warm pulled beef onto bottom buns, top generously with coleslaw, and add optional pickles, red onion, or jalapeños. Replace bun tops. Drizzle with additional barbecue sauce if desired. Serve immediately.
# Expert Suggestions:
01 -
- The beef becomes impossibly tender after hours of slow cooking, practically shredding itself
- That cool crunchy slaw cuts through the richness in the most perfect way
- You can make everything ahead and actually enjoy your own party
02 -
- Pat the beef completely dry before searing or it will steam instead of brown
- Let the meat rest for 10 minutes before shredding or the juices will run everywhere
- Toast the cut sides of the buns for 2 minutes so they do not collapse under the toppings
03 -
- If you want to use a slow cooker, sear the beef first then cook on low for 8 hours
- Adding a splash of liquid smoke to the sauce gives it that authentic pit beef flavor