BBQ Pulled Beef Sliders With Coleslaw (Printable)

Slow-cooked beef in smoky BBQ sauce with crisp coleslaw on toasted brioche buns

# What You Need:

→ For the BBQ Pulled Beef

01 - 3.3 lbs beef chuck roast
02 - 2 teaspoons salt
03 - 1 teaspoon black pepper
04 - 1 tablespoon smoked paprika
05 - 1 tablespoon brown sugar
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 cup beef broth
09 - 1 cup BBQ sauce, plus extra for serving
10 - 2 tablespoons olive oil

→ For the 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 tablespoon apple cider vinegar
17 - 1 teaspoon Dijon mustard
18 - 1 teaspoon sugar
19 - Salt and pepper, to taste

→ For Assembly

20 - 8 brioche slider buns
21 - Extra BBQ sauce, for drizzling

# How-To Steps:

01 - Preheat the oven to 300°F.
02 - Rub the beef chuck roast with salt, pepper, smoked paprika, brown sugar, garlic powder, and onion powder.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.
04 - Pour in the beef broth and BBQ sauce. Cover and transfer to the preheated oven. Braise for 3-3.5 hours, or until the beef is very tender and can be easily shredded.
05 - While the beef cooks, prepare the coleslaw. In a large bowl, combine green cabbage, red cabbage, carrots, and red onion.
06 - In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Pour the dressing over the vegetables and toss to combine. Refrigerate until ready to serve.
07 - Once the beef is cooked, remove from the oven and shred using two forks. Mix with its cooking juices and additional BBQ sauce if desired.
08 - Slice the brioche slider buns and lightly toast if preferred.
09 - Pile pulled beef onto the bottom half of each bun. Top with a generous spoonful of coleslaw, and drizzle with more BBQ sauce if desired. Replace the bun tops and serve immediately.

# Helpful Tips:

01 -
  • The beef becomes impossibly tender after hours of slow cooking, practically shredding itself
  • That cool creamy coleslaw cuts through the rich meat like a culinary best friend
  • Brioche buns turn simple sliders into something that feels like a treat from a fancy food truck
02 -
  • Resist the urge to crank up the oven temperature because low and slow is what makes the beef shreddable instead of chewy
  • Let the meat rest for about 15 minutes before shredding or youll lose all those precious juices
  • Toast the brioche buns for just 2 minutes because that slight crunch keeps them from getting soggy
03 -
  • If the beef seems dry while shredding, add a splash more broth or BBQ sauce until it reaches that perfect moist consistency
  • Pat the coleslaw mixture dry slightly before piling on if you want to prevent soggy bottoms

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