Pulled Beef Sliders Pickles (Print Version)
Tender slow-cooked beef shredded on soft buns, topped with tangy pickles for ultimate mini sandwich enjoyment.
# What You Need:
→ Beef Preparation
01 - 3.3 lbs beef chuck roast, trimmed of excess fat
02 - 1 tbsp olive oil
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1 tsp smoked paprika
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
→ Braising Liquid
08 - 1 large onion, thinly sliced
09 - 4 cloves garlic, minced
10 - 1 cup beef broth
11 - 1/2 cup barbecue sauce
12 - 2 tbsp Worcestershire sauce
13 - 1 tbsp brown sugar
14 - 1 tbsp apple cider vinegar
→ Assembly
15 - 12 slider buns
16 - 12-24 dill pickle slices
17 - 2 tbsp unsalted butter, melted
# Directions:
01 - Preheat oven to 300°F for the initial braising process.
02 - Rub beef chuck roast thoroughly with olive oil, then evenly coat with salt, black pepper, smoked paprika, garlic powder, and onion powder on all sides.
03 - Heat a large Dutch oven over medium-high heat. Sear seasoned beef on all sides until deeply browned, approximately 4-5 minutes per side. Remove beef and set aside on a plate.
04 - In the same Dutch oven, add sliced onions and minced garlic. Sauté for 2-3 minutes until onions are softened and fragrant, scraping up any browned bits from the bottom.
05 - Pour in beef broth, barbecue sauce, Worcestershire sauce, brown sugar, and apple cider vinegar. Stir well to combine and bring mixture to a gentle simmer.
06 - Return seared beef to the pot, nestling it into the liquid. Cover tightly with lid and transfer to the preheated oven.
07 - Braise for 4 hours, turning the beef once halfway through cooking, until meat is fork-tender and easily shreds apart.
08 - Remove beef from cooking liquid and shred using two forks. Skim excess fat from the braising liquid, then return shredded beef to pot and toss thoroughly to coat in juices.
09 - Increase oven temperature to 350°F. Slice slider buns in half horizontally and brush cut sides lightly with melted butter. Place on baking sheet and warm in oven for 5 minutes until lightly toasted.
10 - Pile warm pulled beef generously onto each bun bottom. Top with 1-2 dill pickle slices and cover with bun tops. Serve immediately while hot.
# Insider Tips:
01 -
- The beef becomes impossibly tender after four hours of hands-off cooking, letting you focus on enjoying time with guests
- These sliders disappear faster than any other party food Ive ever served, and people always ask for the recipe
02 -
- Rushing the searing step is the biggest mistake you can make, that deep brown crust is where all the complex flavor develops
- Letting the beef rest in the juices for at least 15 minutes after shredding makes an incredible difference in how moist and flavorful it tastes
03 -
- Add a splash of apple cider vinegar to the braising liquid if you prefer your sliders with a little more tang
- Line your baking sheet with parchment paper when toasting the buns to prevent any butter from burning onto the pan