Categories: Sandwiches
Ingredients
- Sliders:
- 2 tbsp kosher salt
- 1 1/2 tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 2 lb. chuck roast
- 2 tbsp olive oil
- 1 yellow onion, quartered
- 4 garlic cloves, smashed
- 4 cups beef broth
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup light brown sugar
- 1/2 tsp ground mustard
- 1/2 tsp onion powder
- 1 tsp Worcestershire
- Coleslaw:
- 1/4 cup mayo
- 1 tbsp apple cider vinegar
- 1/4 tsp celery seed
- Kosher salt
- Black pepper
- 1/2 small head Savoy cabbage, thinly shredded
- 1 carrot, peeled and grated
- 2 scallions, white and green parts thinly sliced
- 12 slider buns, to serve
Directions
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sition a rack in the center of the oven and preheat it to 325.
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In a small bowl, combine the 2 tbsp salt, 1 tsp pepper, the cumin, coriander and paprika. Generously season both sides of the chuck roast with the spice rub.
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Heat the oil in a large Dutch oven over medium-high heat. Add the roast and cook until nicely browned underneath, 3-5 minutes. Turn the roast over and cook until browned on the other side, 3 to 5 minutes more.
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Remove the roast from the pot and place in a bowl. Add the onion and garlic to the Dutch oven and saute for 5 minutes. Return the meat to the pot and add the beef broth. Bring the braising liquid to a boil and reduce to a simmer. Cover and roast in the oven for 2 to 2 1/2 hours, until the meat is fork-tender.
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While the beef is cooking, prepare the slaw: Combine the mayo, 1 tbsp vinegar, and celery seed in a large bowl. Season with salt and pepper and whisk to blend. Add the cabbage, carrot and scallions and stir until well mixed. Set aside in the fridge until ready to serve.
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Remove the pot roast to a large bowl and let it cool slightly. Shred the beef with two forks.
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Place the ketchup, 1/4 cup vinegar, brown sugar, mustard, onion powder, Worcestershire, and 1/2 tsp black pepper into a medium saucepan and whisk to combine. Simmer over medium heat for 10 minutes, then spoon the sauce over the shredded beef, tossing to coat it evenly.
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Serve the beef family style with a platter of slider buns and coleslaw or assemble if serving them for a party.