Pulled Beef Sliders Pickles (Print Page)

Slow-cooked beef shredded on soft buns topped with tangy pickles, delivering a rich and savory mini sandwich.

# What You Need:

→ Beef

01 - 3.3 lbs beef chuck roast, trimmed of excess fat
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - 1/2 tsp freshly ground black pepper
05 - 1 tsp smoked paprika
06 - 1 tsp garlic powder
07 - 1 tsp onion powder

→ Braising Liquid

08 - 1 large yellow 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 dark brown sugar, packed
14 - 1 tbsp apple cider vinegar

→ Assembly

15 - 12 slider buns
16 - 12-24 dill pickle chips
17 - 2 tbsp unsalted butter, melted

# Directions:

01 - Set oven to 300°F for braising.
02 - Rub chuck roast with olive oil, then coat evenly with salt, pepper, smoked paprika, garlic powder, and onion powder.
03 - Heat Dutch oven over medium-high heat. Sear seasoned beef on all sides until deeply browned, approximately 4-5 minutes per side. Transfer to plate.
04 - Add sliced onions and minced garlic to the pot. Cook for 2-3 minutes until fragrant and softened.
05 - Pour in beef broth, barbecue sauce, Worcestershire sauce, brown sugar, and apple cider vinegar. Stir thoroughly and bring to a gentle simmer.
06 - Return seared beef to pot, submerging partially in liquid. Cover tightly with lid and transfer to preheated oven.
07 - Cook for 4 hours, turning beef once halfway through cooking, until meat pulls apart easily with a fork.
08 - Remove beef from pot and shred using two forks. Skim excess fat from surface of cooking liquid, then return shredded beef to pot and toss to coat thoroughly.
09 - Increase oven temperature to 350°F. Slice slider buns in half and brush cut sides with melted butter. Place on baking sheet and warm for 5 minutes.
10 - Mound generous portions of pulled beef onto bottom buns. Top with 1-2 pickle slices and crown with bun tops. Serve immediately.

# Expert Tips:

01 -
  • The beef gets impossibly tender after four hours, practically falling apart when you look at it wrong
  • Everything happens in one pot, which means less cleanup and more flavor developing together
  • These sliders disappear faster than you can say pass the napkins
02 -
  • I once skipped the searing step to save time and the beef still tasted good, but it lacked that deep, caramelized flavor that makes this recipe special
  • The beef needs to be fork-tender before you shred it, and I've learned that testing it in multiple spots gives the truest read
  • Letting the beef rest in the juices for even 10 minutes after shredding makes each bite more flavorful and moist
03 -
  • If the braising liquid seems too thin after cooking, remove the beef and simmer the liquid on the stove until it reduces and thickens
  • A dash of hot sauce in the braising liquid adds subtle heat that builds without overwhelming the other flavors

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