These shredded beef sliders are perfect for parties, game day, or fun casual dinners. The beef is simply seasoned and cooked low and slow until it's fall-apart tender, then piled onto soft slider buns with cheese and a little coleslaw for crunch. They're simple to assemble, easy to serve, and always a hit.
What's great about this recipe
- You can cook the beef ahead of time, which makes party prep and serving super easy.
- Chuck roast is a budget-friendly cut that turns incredibly tender with slow cooking, giving you big flavor without a big price tag.
- These sliders are easy to customize, we serve them with coleslaw, pickles, and barbecue sauce, but they're a great base for your favorite toppings.
Ingredients you'll need
- Beef - Chuck roast works best here. It's an affordable cut that becomes really tender with low-and-slow cooking and shreds beautifully.
- Oil & fat - We use olive oil to brown the roast, but any light or neutral-tasting cooking oil will work. A little melted butter is brushed on the buns at the end for a golden finish.
- Seasoning - The seasoning is simple: salt, black pepper, garlic powder, and onion powder. For a finishing touch, sprinkle the tops with everything bagel seasoning, poppy seeds, or sesame seeds optional but nice).
- Broth - Beef broth adds flavor and helps keep the seasoning minimal. Use reduced-sodium broth if you're sensitive to salt.
- Bread - Slider buns, Hawaiian rolls, or plain dinner rolls all work nicely.
- Cheese - Optional, but a nice addition. Use cheddar or your favorite melting cheese.
- Coleslaw - Optional, but it adds crunch and a cool contrast to the warm beef. Use store-bought or try our easy coleslaw recipe.
- For serving - Barbecue sauce and pickles (chips or spears) make great finishing touches.
- See the recipe card for quantities and preparation.
How to make shredded beef sliders
- Trim any large pieces of fat from around the roast. Pat it dry, then season with salt, black pepper, garlic powder, and onion powder.
- Heat the oil in a large, heavy pot (we use a 6-quart Dutch oven) over medium heat. Add the roast and cook for 5-6 minutes.
- Flip the roast and cook the second side for another 5-6 minutes, until browned on both sides.
- Add the beef broth, enough to come at least halfway up the roast. Bring it to a boil, then reduce the heat to medium-low. Cover and simmer for 2½-3 hours, or until the beef is fall-apart tender.
- Transfer the roast to a cutting board (cut it into large chunks if that's easier). Once it's cool enough to handle, shred the meat and discard any fatty pieces.
- Keep the broth over low heat so it stays hot but not simmering. Return the shredded beef to the pot and stir to coat it in the cooking liquid.
Build the sliders
Preheat the oven to 300°F and melt the butter in a small bowl. Line a large baking sheet with parchment paper, arrange the slider buns, and remove the tops. Add a piece of cheese to each bottom bun (if using), spoon about 2 tablespoons of beef on top, and place the tops back on.
Brush them with melted butter and sprinkle with everything bagel seasoning, poppy seeds, or sesame seeds. Bake for about 5 minutes, or until the tops are lightly toasted. Remove from the oven, lift each top bun, and add a small spoonful of coleslaw. Serve warm with barbecue sauce and pickles.
Storing and Reheating
The instructions are for the beef only, the sandwiches are best assembled right before serving.
Refrigerator: Allow the cooked shredded beef to cool completely before storing. Transfer it (along with some of the cooking broth) to an airtight container and refrigerate for 3 to 4 days.
Freezer: To freeze, cool the shredded beef and broth quickly, then transfer to a freezer-safe, airtight container. Leave about 1 inch of space at the top to allow for expansion. Label with the name and date. For best quality, freeze for 2 to 3 months.
Reheating: If frozen, thaw the beef in the refrigerator overnight before reheating.
- Skillet (recommended): Place the desired amount of beef in a large nonstick skillet. Add a splash of beef broth to help loosen it. Warm over low, then medium-low, stirring occasionally, until heated through and the meat is tender and juicy again.
- Microwave: Transfer a portion to a microwave-safe dish. Add a small spoonful of broth, cover with a microwave-safe lid or plate, and heat in 1-minute intervals, stirring in between, until hot.
Food Safety: According to USDA recommendations, cooked foods should not sit out for longer than 2 hours, or 1 hour if the temperature is above 90°F. Reheat all leftovers to an internal temperature of at least 165°F before serving. For more information on proper food storage and safety, visit the U.S. Department of Agriculture and foodsafety.gov.
These shredded beef sliders make a great addition to any party or game day menu. If you're a fan, try a few of our other favorites, like corned beef sliders. Our Cuban sliders are perfect for a tropical-themed party, while meatball sliders are a hearty option for a hungry crowd.
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📖 Recipe
Shredded Beef Sliders
Ingredients
- 2 tablespoons Olive Oil or other preferred light-tasting or neutral cooking oil
- 2-2½ pound Chuck Roast also called Beef Chuck
- 1-1½ teaspoons Salt
- ¼-½ teaspoon Black Pepper
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- 1½-2 cups Beef Broth enough to cover the roast by half (use low sodium broth if you are sensitive to salt)
- 18 Slider Buns
Optional Toppings
- 3-4 Cheese Slices cut to fit the slider buns (optional)
- 1 tablespoon Butter melted
- ½ teaspoon Everything Bagel Seasoning Poppy Seeds, or Sesame Seeds
- 1 cup Coleslaw
- Barbecue Sauce for serving
- Pickle Chips or Spears for serving
Instructions
- Trim any large pieces of fat from around the roast. Let it sit at room temperature for 15-20 minutes to take the chill off (if your kitchen is cool). Pat it dry.
- Season the roast with salt, black pepper, garlic powder, and onion powder.
- Heat the oil in a large, heavy pot (we use a 6-quart Dutch oven) over medium heat. Add the chuck roast and cook for 5-6 minutes, or until browned and it naturally releases from the pot. Flip and cook the other side for another 5-6 minutes.
- Add the beef broth, enough to cover at least halfway up the roast. Raise the heat and bring the liquid to a boil. Lower the heat to medium-low, cover, and simmer for 2½-3 hours, or until the beef is fall-apart tender.
- Remove the beef from the pot and transfer it to a cutting board (cut it into large chunks if easier). Once it stops steaming and is safe to handle, shred it and discard any fatty pieces.
- Keep the broth over low heat so it stays hot but not simmering. Return the shredded beef to the pot and stir to combine.
Build the Sliders
- Preheat the oven to 300°F. Melt the butter in a small bowl or ramekin.
- Line a large baking sheet with parchment paper. Arrange the slider buns on the baking sheet and remove the tops.
- Place a piece of cheese on the bottom half of each bun (if using). Add about 2 tablespoons of shredded beef onto each bun and replace the tops.
- Use a pastry brush to lightly brush the melted butter over the top buns. Sprinkle with everything bagel seasoning, poppy seeds, or sesame seeds.
- Bake for about 5 minutes, or until the tops are lightly toasted and golden. Keep an eye on them so they don't over-brown.
- Remove from the oven. Lift the top bun and add a couple teaspoons of coleslaw to each slider.
- Serve warm with barbecue sauce and pickles.
Notes
- If the roast is too large to fit in your pot, cut it into large chunks and arrange them so they sit flat and brown evenly.
- Keep the broth at a gentle simmer the whole time. Adjust the heat as needed so it doesn't boil too hard.
- Check the pot every 30 minutes to ensure there's enough liquid. Add ¼-½ cup broth if the level gets too low. The liquid should stay at least one-quarter of the way up the roast during cooking.
- Add the coleslaw after baking so it stays crisp.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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