Slow Cooker Pulled Beef Sliders

These slow cooker pulled beef sliders are the ultimate crowd-pleaser — tender shredded beef loaded into cheesy brioche buns and finished with a creamy coleslaw. They’re perfect for feeding a group without any effort on the day, since the slow cooker does all the heavy lifting.

Serves 6

Prep Time 15

Cook Time 8 hours 10 minutes

Looking for more slow cooker crowd-pleasers? Try my Slow Cooker Short Rib Pasta or my Crispy Slow Cooker Mexican Chicken Tacos.

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Helpful Tips

Storage

Store leftover pulled beef in an airtight container in the fridge for up to 4 days.
Freeze pulled beef in portions for up to 3 months.
Reheat beef in a saucepan over medium heat with a splash of reserved braising liquid or stock until warmed through.
Assemble sliders fresh where possible for best results — but if you do have leftovers, reheat the whole assembled slider in a sandwich press until the bun is toasted and the cheese is melted again, can confirm it was elite!

Substitutions

Beef chuck can be swapped for beef brisket, which will shred in a similar way after a long slow cook.
Any soft burger bun works in place of brioche — potato buns are a great alternative.
Cheddar, mozzarella, or a tasty/colby blend all melt well.
Beef bone broth can be replaced with regular beef stock in equal quantity.

Serving Suggestions

Hot chips or wedges on the side make it a proper feed.

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Ingredients Directions

Serving Scaler

Serves 6 1x 2x 3x

Ingredients

For the Pulled Beef:

2kg beef chuck
1 brown onion, finely sliced
2 tbsp smoked paprika
1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1.5 tsp fine salt
1 tsp black pepper
250ml (1 cup) beef bone broth or beef stock

For the Sliders:

6 brioche burger buns
150g shredded cheese
60g unsalted butter, melted
2 tbsp flat-leaf parsley, finely chopped

To Serve

Coleslaw

Directions

Combine the smoked paprika, cumin, garlic powder, onion powder, salt, and pepper in a small bowl and mix well.
Pat the beef chuck dry with paper towel, then coat it all over with the spice mixture, pressing firmly into the meat.
Scatter the sliced onion over the base of the slow cooker, then place the seasoned beef chuck on top. Pour in the beef bone broth.
Cook on low for 8 hours, or on high for 5 to 6 hours, until the beef is very tender and shreds easily with a fork.
Use two forks to shred the meat in the slow cooker.
Preheat the oven to 180°C (160°C fan-forced).
Mix the melted butter and chopped parsley together in a small bowl and set aside.
Slice the brioche buns in half and arrange the bottom halves cut-side up in a large baking dish or tray.
Pile a generous amount of pulled beef onto each bun base, then top with a handful of shredded cheese.
Place the bun lids on top, then brush the tops generously with the parsley butter.
Bake for 8 to 10 minutes, until the cheese has melted and the bun tops are golden.
Remove from the oven, lift the bun lids, spoon over a generous amount of coleslaw, replace the lids, and serve immediately.
Ladle the remaining braising liquid from the slow cooker into small bowls and serve alongside for dipping.

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Nutritional Information

( per serving, based on 6 )

Nutrient	Amount
Calories	650 kcal
Protein	42 g
Carbohydrates	40 g
Fat	32 g
Fibre	4 g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.