Pulled Beef Sliders Pickles Onion (Print Page)

Tender beef slow-cooked and served on soft sliders with pickles and onions.

# What You Need:

→ Beef Preparation

01 - 2.5 lbs beef chuck roast, trimmed of excess fat
02 - 2 teaspoons kosher salt
03 - 1 teaspoon freshly ground 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

→ Slider Assembly

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 - Set oven to 300°F for braising
02 - Combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar in a small bowl. Rub the spice mixture evenly over all surfaces of the beef chuck roast.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the seasoned beef on all sides until deeply browned, approximately 8 minutes total.
04 - Remove the beef and set aside on a plate. Add the chopped onions and smashed garlic to the pot; sauté for 2 to 3 minutes until fragrant and softened.
05 - Return the beef to the Dutch oven. Pour in the beef broth, barbecue sauce, Worcestershire sauce, and apple cider vinegar. Bring the liquid to a gentle simmer.
06 - Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise for 3 hours, or until the beef is fork-tender and easily shreds.
07 - Remove the beef from the cooking liquid. Use two forks to shred the meat into bite-sized pieces. Skim excess fat from the braising liquid, then return the shredded beef to the pot and toss thoroughly to coat.
08 - Increase oven temperature to 350°F. Slice the slider buns in half horizontally and brush the cut sides with melted butter. Place on a baking sheet and toast for 5 to 7 minutes until lightly golden.
09 - Pile the prepared pulled beef generously onto the bottom bun halves. Top each with dill pickle slices and thin red onion slices. Cover with the bun tops.
10 - Arrange sliders on a serving platter and serve immediately while warm.

# Expert Tips:

01 -
  • The beef becomes impossibly tender without any fancy techniques just patience
  • These sliders disappear faster than any party food Ive ever made
  • The homemade spice rub makes everything taste like it came from a restaurant
02 -
  • Let the beef rest for 15 minutes before shredding or you'll lose all those juices
  • The braising liquid might look thin initially but it reduces and concentrates as the beef cooks
  • These sliders reheat surprisingly well making them perfect for meal prep
03 -
  • If the beef seems dry add a splash of the braising liquid before serving
  • A quick drizzle of extra barbecue sauce on top right before serving is never a bad idea

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