BBQ Pulled Beef Sliders with Coleslaw (Printable Format)
Slow-cooked beef in smoky BBQ sauce on toasted brioche with fresh coleslaw
# What You Need:
→ For the BBQ Pulled Beef
01 - 3.3 lbs beef chuck roast
02 - 2 teaspoons salt
03 - 1 teaspoon black pepper
04 - 1 tablespoon smoked paprika
05 - 1 tablespoon brown sugar
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 cup beef broth
09 - 1 cup BBQ sauce, plus extra for serving
10 - 2 tablespoons olive oil
→ For the Coleslaw
11 - 2 cups shredded green cabbage
12 - 1 cup shredded red cabbage
13 - 1 cup grated carrots
14 - 1/2 small red onion, thinly sliced
15 - 1/2 cup mayonnaise
16 - 1 tablespoon apple cider vinegar
17 - 1 teaspoon Dijon mustard
18 - 1 teaspoon sugar
19 - Salt and pepper, to taste
→ For Assembly
20 - 8 brioche slider buns
21 - Extra BBQ sauce, for drizzling
# How-To Steps:
01 - Preheat the oven to 300°F.
02 - Rub the beef chuck roast with salt, pepper, smoked paprika, brown sugar, garlic powder, and onion powder.
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.
04 - Pour in the beef broth and BBQ sauce. Cover and transfer to the preheated oven. Braise for 3-3.5 hours, or until the beef is very tender and can be easily shredded.
05 - While the beef cooks, prepare the coleslaw. In a large bowl, combine green cabbage, red cabbage, carrots, and red onion.
06 - In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper.
07 - Pour the dressing over the vegetables and toss to combine. Refrigerate until ready to serve.
08 - Once the beef is cooked, remove from the oven and shred using two forks. Mix with its cooking juices and additional BBQ sauce if desired.
09 - Slice the brioche slider buns and lightly toast if preferred.
10 - Pile pulled beef onto the bottom half of each bun. Top with a generous spoonful of coleslaw, and drizzle with more BBQ sauce if desired. Replace the bun tops and serve immediately.
# Expert Suggestions:
01 -
- The beef becomes impossibly tender after slow braising, practically shredding itself while infusing every fiber with smoky BBQ flavor
- That cold creamy coleslaw cutting through the rich warm beef is exactly the kind of contrast that makes people pause and ask what you did differently
- These sliders feed a crowd without much hands-on time, leaving you free to actually hang out with your guests instead of being stuck in the kitchen
02 -
- Resist checking the oven constantly during the first 2 hours since every time you open that door, you lose precious heat and extend the cooking time
- The beef needs to rest briefly before shredding or all those incredible juices will end up on your cutting board instead of in your sliders
- Toast your brioche buns even if it feels like extra work because that slight crunch prevents the bottom bun from surrendering to the juices immediately
03 -
- Use paper towels to pat the beef completely dry before applying the rub or the spices will just slide off during searing
- If your BBQ sauce is too thick, thin it slightly with warm water so it penetrates the beef fibers better during braising