Pulled Beef Sliders Pickles (Printable)

Slow-braised shredded beef on slider buns topped with dill pickles and melted butter.

# What You'll Need:

→ Beef

01 - 3.3 lbs beef chuck roast, trimmed
02 - 1 tbsp olive oil
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1 tsp smoked paprika
06 - 1 tsp garlic powder
07 - 1 tsp onion powder

→ Braising Liquid

08 - 1 large onion, sliced
09 - 4 cloves garlic, minced
10 - 1 cup beef broth
11 - 1/2 cup barbecue sauce
12 - 2 tbsp Worcestershire sauce
13 - 1 tbsp brown sugar
14 - 1 tbsp apple cider vinegar

→ Assembly

15 - 12 slider buns
16 - 12–24 dill pickle slices
17 - 2 tbsp unsalted butter, melted

# How to Make It:

01 - Preheat oven to 300°F.
02 - Rub the beef with olive oil, salt, pepper, smoked paprika, garlic powder, and onion powder.
03 - Heat a large Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 4–5 minutes per side. Remove and set aside.
04 - In the same pot, add sliced onion and garlic. Sauté for 2–3 minutes until softened.
05 - Pour in beef broth, barbecue sauce, Worcestershire sauce, brown sugar, and apple cider vinegar. Stir and bring to a simmer.
06 - Return the beef to the pot, nestling it into the liquid. Cover and transfer to the oven.
07 - Braise for 4 hours, turning the beef once halfway, until fork-tender and shreddable.
08 - Remove beef from the pot and shred using two forks. Skim excess fat from the braising liquid, then return shredded beef to the pot and toss in the juices.
09 - Preheat oven to 350°F. Slice slider buns and brush tops lightly with melted butter. Place on a baking tray and warm in the oven for 5 minutes.
10 - Pile pulled beef onto each bun, top with 1–2 pickle slices, and cover with the bun tops. Serve immediately.

# Expert Advice:

01 -
  • The beef becomes impossibly tender after hours of braising, shredding with just a fork
  • These sliders disappear faster than any full-sized sandwich at gatherings
  • The make-ahead friendly beef actually tastes better the next day
02 -
  • Skip the searing step and you will notice the difference in depth of flavor
  • Letting the beef rest in the juices for even 15 minutes after shredding makes it remarkably more tender
  • Over-buttering the buns makes them soggy, a light brush is all you need
03 -
  • A splash of bourbon in the braising liquid adds incredible depth
  • Toast the cut sides of the buns separately for extra structure

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