• 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.