Barbecued Beef Sliders:
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Unrated
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
10 - 12 sliders
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Course
Main Course
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Cuisine
American
Barbecued Beef Sliders:
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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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
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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!
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