Pulled Beef Sliders Pickles Onion (Printable)

Tender slow-cooked beef on soft buns with tangy pickles and crisp onions, ideal for casual meals.

# What You'll Need:

→ Beef

01 - 2.5 lbs beef chuck roast, trimmed
02 - 2 tsp kosher salt
03 - 1 tsp black pepper
04 - 1 tbsp smoked paprika
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - 1 tbsp brown sugar
08 - 2 tbsp 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 tbsp Worcestershire sauce
14 - 1 tbsp apple cider vinegar

→ Sliders

15 - 12 slider buns
16 - 12-18 dill pickle slices
17 - 1 small red onion, thinly sliced
18 - 3 tbsp 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 a slow braise, practically shredding itself
  • These sliders disappear faster than anything else at a party
  • The recipe makes enough for a crowd or excellent leftovers
02 -
  • Let the beef rest for at least 15 minutes before shredding, or it will not hold onto the sauce properly
  • Do not rush the sear step, those browned bits are what create a deep, complex sauce
  • The braising liquid will seem thin initially but reduces to a perfect consistency as it cooks
03 -
  • Skim the braising liquid while it is still warm, the fat solidifies on top and is easy to remove
  • If the sauce seems too thick after braising, thin it with a little warm broth or water

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