BBQ Pulled Beef Sliders With Coleslaw (Printable)

Tender smoky beef piled high on soft brioche with crisp, tangy coleslaw for the ultimate crowd-pleasing sliders.

# What You'll Need:

→ For the BBQ Pulled Beef

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→ For the Coleslaw

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→ For Assembly

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# Directions:

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.

# Expert Hints:

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  • The beef becomes impossibly tender after hours of slow cooking, practically melting in your mouth
  • The creamy coleslaw cuts through the rich meat, creating that perfect sweet and tangy balance
  • Everything can be prepped ahead, so you are just assembling when guests arrive
  • Brioche buns hold up beautifully without getting soggy, even with all those juices
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  • Rushing the braising time is the biggest mistake you can make—those extra minutes make all the difference
  • Letting the beef rest in the juices for 10 minutes before shredding helps it absorb even more flavor
  • Lightly toasting the brioche buns creates a crucial barrier against sogginess
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  • If the beef seems dry after shredding, stir in a splash more beef broth or BBQ sauce
  • Chill the cooking liquid briefly and skim off any excess fat for a lighter version

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