Pulled Beef Sliders with Pickles (Print Version)

Slow-cooked beef on soft buns with pickles and onions, great for casual entertaining.

# What You 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.

# Insider Tips:

01 -
  • The beef gets impossibly tender after three hours of slow braising, practically falling apart when you look at it
  • These sliders disappear faster than any party food I have ever made
02 -
  • Let the beef rest for about 15 minutes before shredding—it holds together better and stays juicier
  • Do not skip searing the meat first because that browned flavor cannot be replicated any other way
03 -
  • Shred the beef while it is still warm but cool enough to handle comfortably
  • Save some of that braising liquid to rewet the beef if it sits for a while

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