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 the crunchy onions.  These sliders were a big hit and we gobbled up every last bite.

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 on a plate.

Cook the bacon in the same Dutch oven over medium heat. Once it’s finished, place 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 it’s 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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Barbecued Beef Sliders:

Yield: 10-12 sliders

Prep Time: 15 minutes

Cook Time: 3-4 hours

Total Time: 3-4 Hours & 15 minutes

Ingredients:

1-2 tsp olive oil
1 1/2 lb lean chuck roast
Sea salt and freshly cracked pepper, to taste
3 slices of bacon
1 tsp of fresh thyme (leaves only), chopped
1/2 sweet yellow onion diced finely
4 cloves of garlic, diced finely
1 tsp crushed red pepper
2 cups of ketchup
1/4 cup of brown sugar
1/8 cup of molasses
1 tbsp of red wine vinegar
1 tsp dried mustard
1/2 tsp paprika
1 cup of beef broth
Dinner Rolls
French's Crispy Onions

Directions:

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 on a plate.

Cook the bacon in the same Dutch oven over medium heat. Once it's finished, place 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 it's 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 Responses to “Barbecued Beef Sliders”

  1. 1

    gloria — January 31, 2012 @ 3:00 am

    look absolutely nice and yummy Pam!!

    [Reply]

  2. 2

    Martha — January 31, 2012 @ 3:17 am

    looks delicious as always :)

    [Reply]

  3. 3

    nina — January 31, 2012 @ 3:33 am

    I am dying for some meat here Pam, hubby is on a bit of a vegetarian mission, these babies are not helping!

    [Reply]

  4. 4

    Lynda — January 31, 2012 @ 3:53 am

    These sliders look delicious Pam; great idea to include the onions!

    [Reply]

  5. 5

    Adele — January 31, 2012 @ 5:29 am

    These look great – perfect for game day!

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  6. 6

    Merin — January 31, 2012 @ 7:25 am

    they look delicious.you blog is absolutely cool.

    [Reply]

  7. 7

    Carmen Rosa — January 31, 2012 @ 11:03 am

    These looks absolutely delicious !!!
    Regards from Spain.

    [Reply]

  8. 8

    Jenn's Food Journey — January 31, 2012 @ 12:33 pm

    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!!

    [Reply]

  9. 9

    Blond Duck — January 31, 2012 @ 12:42 pm

    I’m going to try this with brisket!

    [Reply]

  10. 10

    Kim in MD — January 31, 2012 @ 12:45 pm

    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!

    [Reply]

  11. 11

    bellini — January 31, 2012 @ 1:14 pm

    I love sliders! This reminds me to break out the BBQ!

    [Reply]

  12. 12

    Carol @There's Always Thyme to Cook — January 31, 2012 @ 1:16 pm

    Your sliders look amazing, especially with the crispy onions.

    [Reply]

  13. 13

    Andrea@WellnessNotes — January 31, 2012 @ 1:42 pm

    The sliders look wonderful! I know my guys would love them!

    [Reply]

  14. 14

    Mary — January 31, 2012 @ 2:46 pm

    these will be an enormous hit – love the spices you use – and the ketchup!
    Mary x

    [Reply]

  15. 15

    Grubarazzi (@Grubarazzi) — January 31, 2012 @ 3:44 pm

    Holy love of beef. This recipe is killer!

    [Reply]

  16. 16

    Larry — January 31, 2012 @ 7:55 pm

    These look too good Pam – I like using the onions on them.

    [Reply]

  17. 17

    Leslie — January 31, 2012 @ 9:15 pm

    Delicious! I want to try..saving for later.

    [Reply]

  18. 18

    Chung-Ah Rhee — January 31, 2012 @ 9:36 pm

    Sliders with French’s Crispy Onions? Yum!

    [Reply]

  19. 19

    muppy — January 31, 2012 @ 10:29 pm

    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…..

    [Reply]

  20. 20

    Marjie — January 31, 2012 @ 10:35 pm

    Superbowl Food Practice Week! Excellent! And everyone’s doubtless enjoying it greatly!

    [Reply]

  21. 21

    teresa — February 1, 2012 @ 12:15 am

    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.

    [Reply]

  22. 22

    christa kelso — February 1, 2012 @ 12:46 am

    YUM! I love bbq anything & those french onion rings look like a great addition to the perfect sandwich!

    [Reply]

  23. 23

    Jersey Girl Cooks — February 1, 2012 @ 1:23 am

    Mmmnnn! i love how you topped it with the onions. Very tasty!

    [Reply]

  24. 24

    Words Of Deliciousness — February 1, 2012 @ 1:47 am

    Very yummy! The french fried onion is a great topping for this sandwich.

    [Reply]

  25. 25

    Noah Berkowitz — February 1, 2012 @ 1:59 am

    Wow! I didn’t think that bread could be fit to barbecue. Your recipe is very unique, I think I should try it.

    [Reply]

  26. 26

    Joanne — February 1, 2012 @ 2:02 am

    If I were eating meet OR watching the game on game day, I would deem these the perfect accompaniment!

    [Reply]

  27. 27

    Angela — February 1, 2012 @ 2:26 am

    Yum! Those look tasty.

    [Reply]

  28. 28

    Kevin (Closet Cooking) — February 1, 2012 @ 3:53 am

    Now those are some tasty looking sliders!

    [Reply]

  29. 29

    Diane — February 1, 2012 @ 10:22 pm

    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.

    [Reply]

  30. 30

    Chris — February 4, 2012 @ 3:28 pm

    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.

    [Reply]

  31. 31

    Holly — February 4, 2012 @ 7:08 pm

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

    [Reply]

    • Me again replied: — February 6th, 2012 @ 6:47 pm

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

      [Reply]

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