BBQ Pulled Beef Sliders With Coleslaw (Printable)

Tender beef with smoky BBQ sauce and crunchy coleslaw on soft brioche buns.

# What You'll 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 Make:

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 - In a large bowl, combine green cabbage, red cabbage, carrots, and red onion. 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.
06 - 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.
07 - Slice the brioche slider buns and lightly toast if preferred.
08 - 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.

# Expert Tips:

01 -
  • The slow braised beef gets so tender it literally falls apart at the slightest touch of a fork
  • That creamy tangy coleslaw cuts through the rich meat like a refreshing breeze on a hot day
  • Brioche buns hold everything together without getting soggy, even after sitting out
02 -
  • The beef needs that full 3-3.5 hours in the oven because rushing it will give you tough, chewy meat instead of tender shreds
  • Let the coleslaw sit for at least 15 minutes before serving so the flavors can meld and the cabbage softens slightly
  • Don't skip the searing step because those browned bits are where all the deep flavor lives
03 -
  • Pat the beef completely dry before seasoning or the spices won't stick properly during searing
  • Let the meat rest for 10 minutes after braising before shredding to keep all those juices inside

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