BBQ Pulled Beef Sliders With Coleslaw (Printable Version)
Slow-braised beef in smoky BBQ sauce served on brioche with crunchy coleslaw.
# What You'll Need:
→ BBQ Pulled Beef
01 - 3.3 lbs beef chuck roast
02 - 2 tsp salt
03 - 1 tsp black pepper
04 - 1 tbsp smoked paprika
05 - 1 tbsp brown sugar
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1 cup beef broth
09 - 1 cup BBQ sauce, plus extra for serving
10 - 2 tbsp olive oil
→ Coleslaw
11 - 2 cups shredded green cabbage
12 - 1 cup shredded red cabbage
13 - 1 cup grated carrots
14 - 1/2 small red onion, thinly sliced
15 - 1/2 cup mayonnaise
16 - 1 tbsp apple cider vinegar
17 - 1 tsp Dijon mustard
18 - 1 tsp sugar
19 - Salt and pepper, to taste
→ Assembly
20 - 8 brioche slider buns
21 - Extra BBQ sauce, for drizzling
# Directions:
01 - Preheat the oven to 300°F.
02 - Rub the beef chuck roast thoroughly with salt, pepper, smoked paprika, brown sugar, garlic powder, and onion powder, coating all sides evenly.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the seasoned beef on all sides until deeply browned, approximately 2-3 minutes per side.
04 - Pour in the beef broth and BBQ sauce. Cover tightly with the lid and transfer to the preheated oven. Braise for 3 to 3.5 hours, until the beef is fork-tender and easily shreds.
05 - While the beef braises, combine the shredded green cabbage, red cabbage, grated carrots, and thinly sliced red onion in a large mixing bowl.
06 - In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth and well combined.
07 - Pour the dressing over the vegetable mixture and toss thoroughly to coat evenly. Refrigerate until ready to serve.
08 - Remove the cooked beef from the oven and use two forks to shred the meat into bite-sized pieces. Toss with the cooking juices and add extra BBQ sauce if desired.
09 - Slice the brioche slider buns in half horizontally. Lightly toast the cut sides if preferred for added texture.
10 - Pile a generous portion of pulled beef onto the bottom half of each bun. Top with a spoonful of coleslaw and drizzle with additional BBQ sauce. Replace the bun tops and serve immediately.
# Expert Tips:
01 -
- The beef becomes incredibly tender after hours of low and slow cooking
- Crisp coleslaw cuts through the rich meat perfectly
- Brioche buns hold everything together without getting soggy
02 -
- Let the beef rest for 15 minutes before shredding, or you will lose all those precious juices
- Toast the buns lightly so they do not collapse under all that delicious weight
- The coleslaw can be made a day ahead and actually gets better with time
03 -
- Pork shoulder works beautifully if you want to switch up the meat
- Add chopped jalapeños to the coleslaw for a spicy kick that wakes everything up