BBQ Pulled Beef Sliders With Coleslaw (Print View)

Slow-braised beef in smoky BBQ sauce on brioche with fresh coleslaw

# 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

# Method:

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.

# Insider Tips:

01 -
  • The beef braises low and slow while you basically forget about it, making you look like a kitchen genius with minimal effort
  • That cold coleslaw cutting through the rich, smoky beef is the kind of contrast that makes people's eyes light up
  • Brioche buns soak up just enough sauce without falling apart, creating that perfect handheld moment
02 -
  • Resist the urge to rush the braising time—even an extra thirty minutes makes the difference between tender and transcendent
  • Let the beef rest in the cooking liquid for at least 15 minutes before shredding, or it will dry out faster than you'd expect
  • The coleslaw needs at least 30 minutes in the refrigerator to let the flavors marry and the cabbage to soften slightly
03 -
  • Pat the beef completely dry before seasoning—it will sear much better and create more flavorful fond in the bottom of your pot
  • If you have time, make the coleslaw the night before; the cabbage softens beautifully and the flavors really come together

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