Barbecued Beef Sliders
I decided to make some barbecued beef sliders with homemade barbecue sauce. I cooked up the sauce then seared a chuck roast before slathering it in the sauce and cooking it low and slow in the oven for a few hours. It turned out moist, tender, and so flavorful. The shredded barbecued beef tasted wonderful on the soft dinner rolls topped with crunchy onions. These sliders were a big hit and we gobbled up every last bite.
How to Make Barbecued Beef Sliders
Drizzle 2 teaspoons of olive oil in a Dutch oven over medium-high heat.
Season the chuck roast evenly with sea salt and freshly cracked pepper, to taste.
Add the chuck roast to the Dutch oven and sear all sides of the meat, about 2 minutes per side. Remove the beef from the Dutch oven and set it on a plate.
Make the barbecue sauce by cooking the bacon in the same Dutch oven over medium heat. Once it’s finished, place it on a paper towel to drain then crumble.
In the same Dutch oven, add the thyme & onion to 1-2 teaspoons of the bacon grease (discarding the rest) and sauté for 2-3 minutes or until the onion is soft.
Add garlic and red pepper and cook, stirring frequently, for 30-45 seconds.
Add the ketchup, brown sugar, molasses, red wine vinegar, dried mustard, paprika, bacon crumbles, and sea salt, and freshly cracked pepper, to taste then mix thoroughly.
Simmer for about 20 minutes so flavors can combine. Remove a quarter of the sauce from the pan and set aside for later use.
Cook the beef by preheating the oven to 300 degrees.
Place the beef and its juices back into the Dutch oven with the remaining sauce.
Add a cup of beef broth to the mixture and stir until combined. Cover with the lid and place into the oven. Cook for 3-4 hours.
Remove the Dutch oven from the oven. Try to remove as much fat from the liquid as you can.
Next, remove as much of the fat from the chuck roast as possible. If there is a lot of liquid left in the pan, cook over medium heat until it reduces down a bit. Mix the beef with the liquid until it’s shredded and evenly coated.
Finish by cooking the French’s Fried Onions in the oven for just a few minutes – watch them carefully because they will burn easily.
To assemble, cut the roll in half, pile the shredded beef on the roll, then top with crunchy onions. Enjoy!
Equipment
Ingredients
- 2 tsp olive oil
- 1 ½ lb lean chuck roast
- Sea salt and freshly cracked pepper to taste
Barbecue Sauce:
- 3 slices of bacon
- ½ sweet yellow onion diced finely
- 1 tsp of fresh thyme leaves only, chopped
- 4 cloves of garlic diced finely
- 1 tsp crushed red pepper
- 2 cups of ketchup
- ¼ cup of brown sugar
- ⅛ cup of molasses
- 1 tbsp of red wine vinegar
- 1 tsp dried mustard
- ½ tsp paprika
- 1 cup of beef broth
Other Ingredients:
- Dinner Rolls
- French's Crispy Onions
Instructions
- Drizzle 2 teaspoons of olive oil in a Dutch oven over medium-high heat. Season the chuck roast evenly with sea salt and freshly cracked pepper, to taste.
- Add the chuck roast to the Dutch oven and sear all sides of the meat, about 2 minutes per side. Remove the beef from the Dutch oven and set it on a plate.
- Make the barbecue sauce by cooking the bacon in the same Dutch oven over medium heat. Once it's finished, place it on a paper towel to drain then crumble.
- In the same skillet, add the onion and thyme to 2 teaspoons of the bacon grease (discarding the rest) and sauté for 2-3 minutes or until the onion is soft.
- Add garlic and red pepper and cook, stirring frequently, for 30-45 seconds. Add the ketchup, brown sugar, molasses, red wine vinegar, dried mustard, paprika, bacon crumbles, and sea salt, and freshly cracked pepper, to taste then mix thoroughly.
- Simmer for about 20 minutes so flavors can combine. Remove a quarter of the sauce from the pan and set aside for later use.
- Cook the beef by preheating the oven to 300 degrees.
- Place the beef and its juices back into the Dutch oven with the remaining sauce. Add a cup of beef broth to the mixture and stir until combined. Cover with the lid and place into the oven. Cook for 3-4 hours.
- Remove the Dutch oven from the oven. Try to remove as much fat from the liquid as you can. Next, remove as much of the fat from the chuck roast as possible. If there is a lot of liquid left in the pan, cook over medium heat until it reduces down a bit. Mix the beef with the liquid until it's shredded and evenly coated.
- Finish by cooking the French's Fried Onions on a small baking sheet in the oven for just a few minutes - watch them carefully because they will burn easily.
- Assemble by cutting the roll in half, pile the shredded beef on the roll, then top with crunchy onions. Enjoy!
look absolutely nice and yummy Pam!!
looks delicious as always 🙂
I am dying for some meat here Pam, hubby is on a bit of a vegetarian mission, these babies are not helping!
These sliders look delicious Pam; great idea to include the onions!
These look great – perfect for game day!
they look delicious.you blog is absolutely cool.
These looks absolutely delicious !!!
Regards from Spain.
Oh wow.. those look so good, Pam! I wish I could reach into my computer right now! I don’t care that sliders don’t go with coffee.. i would make it work!!
I’m going to try this with brisket!
Wow, Pam…these would be a great addition to my Superbowl party menu! I am planning to make your baked chicken wings, and I think these would be delicious, too. I could make the BBQ on Saturday and re-heat on Sunday, which makes it so easy! Thanks, Pam!
I love sliders! This reminds me to break out the BBQ!
Your sliders look amazing, especially with the crispy onions.
The sliders look wonderful! I know my guys would love them!
these will be an enormous hit – love the spices you use – and the ketchup!
Mary x
Holy love of beef. This recipe is killer!
These look too good Pam – I like using the onions on them.
Delicious! I want to try..saving for later.
Sliders with French’s Crispy Onions? Yum!
i have to confess i just don’t like wet style cooked meat on soft bread rolls, i know i’m wierd, it looks beautiful…..
Superbowl Food Practice Week! Excellent! And everyone’s doubtless enjoying it greatly!
i LOVE sliders! i don’t know what it is about them, but they always look better then regular burgers. these look great, love those onions on top.
YUM! I love bbq anything & those french onion rings look like a great addition to the perfect sandwich!
Mmmnnn! i love how you topped it with the onions. Very tasty!
Very yummy! The french fried onion is a great topping for this sandwich.
Wow! I didn’t think that bread could be fit to barbecue. Your recipe is very unique, I think I should try it.
If I were eating meet OR watching the game on game day, I would deem these the perfect accompaniment!
Yum! Those look tasty.
Now those are some tasty looking sliders!
I have leftover beef that I shredded in the crock pot right now with bbq sauce. I would not have thought of this. Thanks for the idea!! I can’t wait til dinner.
You’re going to make me go out and by a chuck roast by tempting me with these jewels. The little touch of the onion rings is an excellent idea.
Just got back from the store with everything necessary to make these wonderful looking sliders!! Absolutely cannot wait until tomorrow.
Just reporting back that they were amazing! Both the hubby and I loved them. Thanks again for posting the recipe.