Shredded Beef Sliders
Tender shredded beef creates a rich and savory sandwich filling.Garlic, onions, herbs, and Worcestershire sauce add deep flavor.Soft slider buns provide a fluffy and buttery base.Melted cheese creates a deliciously gooey layer.A seasoned butter topping gives the buns a golden finish.Serve these sliders warm for parties, dinners, or game-day gatherings.
Ingredients
For the Shredded Beef
- 2½ pounds beef chuck roast
- 1 tablespoon olive oil
- 1 medium yellow onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon onion powder
- 2 tablespoons butter
- 1 tablespoon fresh parsley, chopped
For the Sliders
- 12 soft Hawaiian rolls or slider buns
- 8 ounces sliced provolone or mozzarella cheese
- ½ cup caramelized onions
- 2–3 tablespoons beef cooking juices
For the Butter Topping
- 4 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
- 1 tablespoon grated Parmesan cheese
- Pinch of black pepper
Instructions
Prepare the Beef
- Pat the beef chuck roast dry using paper towels.Trim away large pieces of excess fat, but leave some marbling because it helps keep the beef tender and flavorful during cooking.
Season the Beef
- Combine the salt, black pepper, smoked paprika, thyme, oregano, and onion powder.Rub the seasoning mixture evenly over all sides of the beef.
Sear the Beef
- Heat olive oil in a large Dutch oven or heavy skillet over medium-high heat.Place the seasoned beef into the hot oil.Sear for approximately 3–4 minutes per side, until deeply browned.Remove the beef and set aside.
Cook the Onions
- Reduce the heat to medium.Add the sliced onion to the same pan.Cook for approximately 5–7 minutes, stirring occasionally, until softened and lightly caramelized
Add the Garlic
- Add the minced garlic.Cook for approximately 30–60 seconds, stirring constantly.Be careful not to burn the garlic.
Build the Cooking Liquid
- Stir the tomato paste into the onions and garlic.Cook for approximately 1 minute.Add the beef broth and Worcestershire sauce.Scrape the browned bits from the bottom of the pan.These browned bits add valuable flavor to the cooking liquid.
Return the Beef
- Place the seared beef back into the Dutch oven.Add the butter and fresh parsley.The liquid should reach roughly one-third to halfway up the sides of the beef.
Slow-Cook the Beef
- Cover the Dutch oven tightly.Cook in a preheated 325°F (165°C) oven for approximately 3–4 hours, or until the beef becomes extremely tender and easily pulls apart with a fork.
Shred the Beef
- Transfer the cooked beef to a large bowl or cutting board.Allow it to rest for approximately 10 minutes.Use two forks to shred the beef into bite-sized pieces.Discard large pieces of fat or connective tissue.
Add Cooking Juices
- Return the shredded beef to some of the cooking juices.Toss gently so the meat absorbs the flavorful liquid.Taste and adjust seasoning if necessary
Add the Beef
- Spread the shredded beef evenly over the bottom half of the buns.Try to distribute the meat all the way to the edges so every slider receives plenty of filling.
Add the Cheese
- Arrange the sliced provolone or mozzarella evenly over the shredded beef.Add caramelized onions if desired.
Prepare the Butter Topping
- In a small bowl, combine the melted butter, garlic powder, dried parsley, smoked paprika, Worcestershire sauce, Parmesan cheese, and black pepper.Stir until well combined.
Brush the Buns
- Brush the seasoned butter generously over the tops of the slider buns.Allow some of the butter to run down the sides for extra flavor.
Rest and Slice
- Remove the sliders from the oven.Allow them to rest for approximately 5 minutes.Use a sharp knife to separate the individual sliders.
Garnish and Serve
- Sprinkle with fresh parsley if desired.Serve the Shredded Beef Sliders warm with pickles, extra sauce, jalapeños, or your favorite dipping sauces.
Notes
- Beef cut: Beef chuck roast is ideal because its marbling and connective tissue become tender during slow cooking.
- Cheese: Provolone, mozzarella, cheddar, Swiss, or Monterey Jack can all be used.
- Buns: Hawaiian rolls add sweetness, while brioche or classic slider buns provide a more neutral flavor.
- Cooking method: The beef can be prepared in a Dutch oven, slow cooker, or pressure cooker.
- Cooking juices: Don't discard the cooking liquid; it can be used as a dipping sauce or added back to the shredded beef.
- Onions: Caramelized onions add sweetness and depth but can be omitted.
- Heat: Add jalapeños or hot sauce for a spicy version.
- Storage: Refrigerate leftover sliders or shredded beef in an airtight container and consume within 3–4 days.