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Barbecued Beef Sliders

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.

Barbecued Beef Sliders

How to Make Barbecued Beef Sliders

Drizzle 1-2 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.

Cook 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 thyme & onion to 1-2 teaspoons of the bacon grease (discarding the rest) and saute 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.

Preheat 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.

Cook the French’s Fried Onions in the oven for just a few minutes – watch them carefully because they will burn easily. Cut the roll in half, pile the shredded beef on the roll, then top with crunchy onions. Enjoy!

Barbecued Beef Sliders

 

Barbecued Beef Sliders

Barbecued Beef Sliders:

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Course: Appetizer, Main
Cuisine: American
Servings: 10 - 12 sliders
Author: Pam / For the Love of Cooking

Ingredients

  • 2 tsp olive oil
  • 1 ½ lb lean chuck roast
  • Sea salt and freshly cracked pepper to taste
  • 3 slices of bacon
  • 1 tsp of fresh thyme leaves only, chopped
  • ½ sweet yellow onion diced finely
  • 4 cloves of garlic diced finely
  • 1 tsp crushed red pepper
  • 2 cups of ketchup
  • ¼ cup of brown sugar
  • cup of molasses
  • 1 tbsp of red wine vinegar
  • 1 tsp dried mustard
  • ½ tsp paprika
  • 1 cup of beef broth
  • 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.
  • Cook 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 thyme & onion to 2 teaspoons of the bacon grease (discarding the rest) and saute 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.
  • Preheat 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.
  • Cook the French's Fried Onions in the oven for just a few minutes - watch them carefully because they will burn easily.
  • Cut the roll in half, pile the shredded beef on the roll, then top with crunchy onions. Enjoy!
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32 Comments

  1. 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!

  2. 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.

  3. 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.

  4. 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.

  5. Just got back from the store with everything necessary to make these wonderful looking sliders!! Absolutely cannot wait until tomorrow.

    1. Just reporting back that they were amazing! Both the hubby and I loved them. Thanks again for posting the recipe.