Pulled Beef Sliders Pickles Onion (Printable version)

Tender slow-cooked beef stacked on soft slider buns with tangy pickles and crisp onions.

# What you'll need:

→ Beef

01 - 2.5 lbs beef chuck roast, trimmed
02 - 2 teaspoons kosher salt
03 - 1 teaspoon black pepper
04 - 1 tablespoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 tablespoon brown sugar
08 - 2 tablespoons olive oil

→ Braising Liquid

09 - 1 medium onion, roughly chopped
10 - 3 cloves garlic, smashed
11 - 1.5 cups beef broth
12 - 2/3 cup barbecue sauce
13 - 2 tablespoons Worcestershire sauce
14 - 1 tablespoon apple cider vinegar

→ Sliders

15 - 12 slider buns
16 - 12-18 dill pickle slices
17 - 1 small red onion, thinly sliced
18 - 3 tablespoons unsalted butter, melted

# Directions:

01 - Preheat oven to 300°F.
02 - Mix salt, pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Rub mixture all over the beef.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear beef on all sides until browned, about 8 minutes total.
04 - Remove beef and set aside. Add chopped onions and garlic to the pot; sauté for 2-3 minutes until fragrant.
05 - Return beef to the pot. Pour in beef broth, barbecue sauce, Worcestershire sauce, and apple cider vinegar. Bring to a simmer.
06 - Cover and transfer to oven. Braise for 3 hours, or until beef is fork-tender.
07 - Remove beef and shred using two forks. Skim excess fat from braising liquid, then return shredded beef to the pot and toss to coat.
08 - Preheat oven to 350°F. Slice slider buns and brush with melted butter. Toast in oven for 5-7 minutes until lightly golden.
09 - Pile pulled beef onto bottom bun halves, top with pickle slices and red onion. Cover with top buns.
10 - Serve warm.

# Expert Advice:

01 -
  • The beef becomes impossibly tender after its long oven nap, practically shredding itself
  • These sliders disappear faster than any party food Ive ever served
02 -
  • Skip the searing step and you will miss the deep, caramelized flavors that make this beef taste restaurant quality
  • Letting the beef rest for 15 minutes after shredding allows it to reabsorb more of those flavorful juices
03 -
  • If the beef seems dry after shredding, add a splash more beef broth before reheating
  • Brioche buns take these sliders to another level of indulgence if you want to splurge

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