BBQ Pulled Beef Sliders with Coleslaw (Printable)
Tender smoky beef with crunchy coleslaw on soft brioche buns, perfect for any gathering.
# What You'll Need:
→ BBQ Pulled Beef
01 - 3.3 lbs beef chuck roast
02 - 2 tsp salt
03 - 1 tsp black pepper
04 - 1 tbsp smoked paprika
05 - 1 tbsp brown sugar
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1 cup beef broth
09 - 1 cup BBQ sauce, plus extra for serving
10 - 2 tbsp olive oil
→ 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 tbsp apple cider vinegar
17 - 1 tsp Dijon mustard
18 - 1 tsp sugar
19 - Salt and pepper, to taste
→ Assembly
20 - 8 brioche slider buns
21 - Extra BBQ sauce, for drizzling
# How to Make It:
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. Pour the dressing over the vegetables and toss to combine. Refrigerate until ready to serve.
07 - 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.
08 - Slice the brioche slider buns and lightly toast if preferred.
09 - 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 Advice:
01 -
- The beef becomes impossibly tender after hours in the oven, practically shredding itself
- Crisp tangy coleslaw cuts through all that rich smoky meat like a refreshing breeze
- Everyone can customize their own slider with extra sauce or pickles on the side
02 -
- Rushing the braising time is the number one mistake people make with pulled beef
- Letting the meat rest in the juices for at least 15 minutes after shredding makes it infinitely more tender
03 -
- Pat the beef completely dry before rubbing on the spice mixture for better searing
- Reserve some extra cooking liquid to drizzle over the assembled sliders right before serving