Save to Pinterest Experience tender, slow-cooked pulled beef nestled in soft slider buns, enhanced by a tangy, crunchy cabbage slaw. The beef is seasoned with smoked paprika, brown sugar, and spices, then cooked in rich beef broth and barbecue sauce until fork-tender. Combined with a fresh, zesty slaw featuring green and purple cabbage, carrot, and a honey-apple cider dressing, these sliders offer balanced flavors. Perfect for game days or casual meals, they allow options for heat and customization with pickles or jalapeños.
My cousin brought these sliders to a tailgate last fall, and honestly, I stopped caring about the football score after the first bite. The beef had been cooking since dawn in one of those portable slow cookers, and the smell alone drew half the parking lot to our tailgate setup. Now I make them for every backyard gathering, because watching someone take that first messy bite never gets old.
Last Super Bowl Sunday, I made a double batch because my brother claimed he could eat six in one sitting. He made it to four before surrendering, hands covered in sauce, insisting hed never felt more satisfied in his life. The best part was watching everyone customize their own sliders with pickles and extra slaw, turning food into an activity.
Ingredients
- Beef chuck roast: This cut has enough marbling to stay juicy through hours of cooking, and it shreds into perfect tender strands
- Smoked paprika: The secret ingredient that gives the beef that slow-smoked flavor without touching a grill
- Barbecue sauce: Choose one you actually enjoy eating straight from the bottle because it really shines through
- Tomato paste: Concentrates the sauce and adds depth that you just cant get from tomatoes alone
- Both cabbages: The mix of green and purple makes the slaw look as good as it tastes
- Honey: Balances the vinegars sharpness and helps the slaw dressing cling to every strand
- Slider buns: Hawaiian rolls or brioche add a subtle sweetness that plays beautifully with the beef
Instructions
- Sear the beef:
- Pat that chuck roast completely dry before seasoning—the drier the meat, the better the crust forms when it hits the hot oil
- Build the flavor base:
- Let those onions soften until theyre translucent, then bloom your spices in the tomato paste for a full minute
- Braise low and slow:
- Cover it tight and let the oven do its work, checking occasionally that the liquid stays at a gentle simmer
- Shred while warm:
- Working with warm beef makes shredding infinitely easier, and mixing it back into the sauce keeps every bite moist
- Make the slaw:
- Toss everything together at least an hour before serving so the flavors can meld and the cabbage softens slightly
- Assemble and serve:
- Pile the beef high, crown it with a generous handful of slaw, and put out extra toppings so everyone can customize
Save to Pinterest These sliders have become my go-to when friends need cheering up. Theres something about that combination of tender beef, crisp slaw, and soft bread that feels like a hug, especially when were all crowded around the kitchen island grabbing seconds.
Making Ahead
The beef actually tastes better the next day, so I often cook it 24 hours ahead and refrigerate it in the sauce. Reheat gently on the stove, adding a splash of broth if it needs loosening up.
Serving Strategy
Set up a slider bar with bowls of pickles, sliced red onion, and extra barbecue sauce. People love building their own perfect bite, and it takes the pressure off you during game time.
Leftover Magic
Any leftover beef transforms into incredible tacos, quesadillas, or even breakfast hash. The slaw stays crisp for about two days in the fridge and adds brightness to whatever you pair it with.
- Toast the buns lightly for extra structure
- Keep the sauce in a separate bowl for neat eaters
- Have plenty of napkins ready because these get gloriously messy
Save to Pinterest Watching a room full of people fall quiet when they take that first bite might just be the best compliment a cook can receive.
Recipe Questions & Answers
- → How long should the beef be cooked?
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Cook the beef for 3 to 3.5 hours at 160°C (325°F) until it is tender enough to shred easily with forks.
- → What adds flavor to the pulled beef?
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The beef is seasoned with smoked paprika, brown sugar, cumin, chili powder, and simmered in beef broth with barbecue sauce for rich flavor.
- → How is the slaw prepared?
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The slaw combines green and purple cabbage, grated carrot, mayonnaise, apple cider vinegar, honey, salt, and pepper, mixed and chilled before serving.
- → Can I add some heat to the sliders?
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Yes, sliced jalapeños or a dash of hot sauce can be added to either the beef or slaw for a spicier kick.
- → What type of buns work best?
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Soft slider buns such as Hawaiian rolls or brioche complement the pulled beef and slaw perfectly.
