Save to Pinterest Slow-cooked beef chuck is seasoned, seared, and braised in a flavorful sauce featuring smoked paprika, chili powder, and barbecue sauce until tender enough to shred easily. A fresh slaw of green and purple cabbage with carrot, honey, and apple cider vinegar adds crispness and balance. Served on soft slider buns, these sliders pair rich, savory beef with a tangy crunch, perfect for casual parties or game day.
Optional toppings like pickles and jalapeños can add extra spice and texture. This dish involves slow roasting, shredding, and assembling with a cool, vibrant slaw to create satisfying handheld bites.
The first time I made these sliders for a Super Bowl party, my brother called me at halftime demanding to know what I'd done to the beef. He couldn't believe something that fell apart with a fork had started as a tough chuck roast. Now they're the most requested item whenever we gather around the TV.
Last autumn, my neighbor smelled these cooking through her open windows and actually knocked on my door to investigate. We ended up sharing an impromptu dinner on my back porch, watching the leaves fall while splitting a batch fresh from the oven. Some recipes just bring people together like that.
Ingredients
- Beef chuck roast: This cut has the perfect fat content to become tender after slow cooking
- Smoked paprika: Adds that deep smoky flavor without touching a smoker
- Barbecue sauce: Use your favorite brand or homemade—this is the flavor backbone
- Green and purple cabbage: The mix makes the slaw look beautiful and taste fresh
- Apple cider vinegar: Cuts through the rich beef and brightens the slaw
- Slider buns: Hawaiian rolls add sweetness, brioche stays sturdy
Instructions
- Get the beef ready:
- Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides.
- Sear for flavor:
- Heat olive oil in a Dutch oven over medium-high heat and brown the beef for 2-3 minutes per side until deeply caramelized.
- Build the base:
- Cook sliced onions until softened, add garlic for one minute, then stir in the tomato paste and spices until fragrant.
- Low and slow:
- Return beef to the pot, add broth and barbecue sauce, bring to a simmer, then cover and bake at 160°C for 3-3.5 hours.
- Shred and sauce:
- Remove the beef, shred with two forks, then mix it back into the cooking liquid to absorb all those juices.
- Make the slaw:
- Combine both cabbages, grated carrot, mayonnaise, vinegar, honey, salt and pepper while the beef cooks.
- Stack them up:
- Pile warm beef onto slider buns, top with a generous handful of slaw, and add pickles or jalapeños if you like heat.
Save to Pinterest My dad always says the best part of game day isn't the score—it's the moment everyone goes quiet for that first bite. I've watched grown men close their eyes, forget whose team is winning, and just focus on how the beef falls apart against the crunch of fresh vegetables.
Make Ahead Magic
The beef actually tastes better made a day ahead, giving the flavors time to develop and intensify. Cool it completely, store it in the cooking liquid, and reheat gently over low heat while you toast the buns.
Bun Selection Matters
Soft brioche rolls hold up beautifully against the juicy beef without falling apart. Hawaiian rolls add a lovely sweetness that balances the tangy barbecue sauce, but plain potato buns work perfectly fine too.
Serving Strategy
Set up a toppings bar and let guests build their own sliders—people love customizing their food. Keep the beef warm in a slow cooker on the warm setting and arrange the slaw, extra sauce, and toppings in bowls nearby.
- Cut the buns in half ahead of time to speed up assembly
- Have plenty of napkins ready because these get messy fast
- Consider doubling the recipe because they disappear quickly
Save to Pinterest There's something wonderfully satisfying about watching a room full of people bond over food they can eat with one hand while cheering with the other.
Your Recipe Questions
- → What cut of beef works best for this dish?
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Beef chuck roast is ideal due to its marbling and tenderness after slow cooking, making it perfect for shredding.
- → How long should the beef be cooked for optimal tenderness?
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Cooking the beef for 3 to 3.5 hours at low heat ensures it becomes fork-tender and easy to shred.
- → What sides complement the tangy cabbage slaw?
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Crunchy slaw pairs well with rich meat, balancing flavors and adding a refreshing texture to the sliders.
- → Can I prepare the pulled beef in advance?
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Yes, the pulled beef can be made ahead and gently reheated before serving without losing flavor or texture.
- → What are good bun options for these sliders?
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Soft slider buns like brioche or Hawaiian rolls work well, offering a tender yet sturdy base for the fillings.
- → How can I add a spicier kick to the sliders?
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Incorporate sliced jalapeños or a dash of hot sauce into the beef or slaw for added heat.
