Tailgate Pulled Beef Sliders (Print Version)
Tender pulled beef piled on sliders with a crisp, tangy cabbage slaw and barbecue sauce.
# 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
# Step-by-Step Guide:
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, prepare the slaw: 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 you like. Serve immediately.
# Expert Suggestions:
01 -
- The beef gets impossibly tender while you focus on other party prep
- That sweet-tangy slaw cuts through the rich meat like magic
02 -
- The beef is done when it practically falls apart with zero resistance from a fork
- Letting the meat rest in the sauce for 10 minutes before shredding helps it reabsorb all those flavorful juices
03 -
- Dont rush the sear—those browned bits are where the deepest flavor lives
- If the sauce seems too thick after cooking, thin it with a little broth rather than water