Tailgate Pulled Beef Sliders (Print Version)

Tender pulled beef piled on soft slider buns with tangy slaw and barbecue sauce in every bite.

# What You'll Need:

→ For the 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

→ For the Slaw

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

→ For Assembly

21 - 12 slider buns
22 - Optional: sliced pickles, sliced red onion, sliced jalapeños

# Directions:

01 - Preheat oven to 325°F.
02 - Pat the beef chuck roast dry and season with salt and pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 2–3 minutes per side. Remove and set aside.
04 - In the same pot, add sliced onion and cook for 2–3 minutes until softened. Add garlic and cook for 1 minute more.
05 - Stir in tomato paste, smoked paprika, brown sugar, cumin, chili powder, and mix well.
06 - Return the beef to the pot. Pour in beef broth and barbecue sauce. Bring to a simmer, cover, and transfer to the oven.
07 - Cook for 3–3.5 hours, until the beef is fork-tender and shreds easily.
08 - Remove beef from the pot and shred using two forks. Mix shredded beef back into the sauce.
09 - While the beef cooks, combine cabbages, carrot, mayonnaise, vinegar, honey, salt, and pepper in a large bowl. Toss well and refrigerate until ready to use.
10 - Split slider buns, pile on warm pulled beef, top with slaw, and add optional toppings as desired. Drizzle with extra barbecue sauce if desired. Serve immediately.

# Expert Tips:

01 -
  • The beef cooks itself in the oven while you handle other party prep
  • The cool crunchy slaw cuts through the rich meat perfectly
  • People can customize their own toppings and sauce levels
02 -
  • Let the beef rest for 15 minutes before shredding or the juices will run everywhere
  • The slaw needs at least 30 minutes in the fridge to meld flavors properly
  • Dont rush the searing step—those brown bits create the depth of flavor
03 -
  • Cook the beef a day ahead—the flavors deepen overnight
  • Toast the cut sides of the buns lightly to prevent sogginess

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