Tailgate Pulled Beef Sliders (Printable)
Savory pulled beef with tangy slaw on soft buns, perfect for game day or casual get-togethers.
# 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 toppings: sliced pickles, red onion, jalapeños
# Directions:
01 - Preheat oven to 325°F.
02 - Pat the beef chuck roast dry with paper towels and season generously with salt and pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, about 2-3 minutes per side. Remove beef and set aside.
04 - Add sliced onion to the same pot and cook for 2-3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir in tomato paste, smoked paprika, brown sugar, cumin, and chili powder. Mix well to combine and toast the spices for about 30 seconds.
06 - Return the beef to the pot. Pour in beef broth and barbecue sauce. Bring to a simmer, cover with a tight-fitting lid, and transfer to the oven.
07 - Braise for 3 to 3.5 hours, until the beef is fork-tender and shreds easily with minimal resistance.
08 - Remove the beef from the pot and shred using two forks. Mix the shredded beef back into the cooking juices until well coated.
09 - While the beef cooks, combine shredded green and purple cabbage, grated carrot, mayonnaise, apple cider vinegar, honey, salt, and pepper in a large bowl. Toss thoroughly and refrigerate until serving.
10 - Split the slider buns in half. Pile warm pulled beef onto the bottom buns, top generously with slaw, and add optional toppings such as pickles, red onion, or jalapeños. Drizzle with additional barbecue sauce if desired. Serve immediately.
# Expert Advice:
01 -
- The beef cooks itself in the oven while you prep other game day essentials
- That sweet and tangy slaw cuts through the rich meat perfectly
02 -
- Rushing the sear step means missing out on all those caramelized flavors that deepen the sauce
- Letting the beef rest in the sauce after shredding helps it absorb even more flavor
03 -
- If your beef seems dry after shredding, add a splash more broth or barbecue sauce before serving
- Toast the cut sides of the buns lightly for extra texture and to prevent them from getting soggy too quickly