BBQ Beef Sliders

1.Preheat the oven to 160 C. Pat the beef chuck roast dry with paper towels. In a small bowl, combine the salt, pepper, garlic powder, and onion powder.

2.Rub the seasoning mixture generously all over the beef roast. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the beef on all sides until a deep brown crust forms (about 3-4 minutes per side). Remove the beef and set aside.

3.Deglaze the Dutch oven by pouring in the beef broth, scraping up any browned bits from the bottom. Add the apple cider vinegar, Worcestershire sauce, and bay leaves. Return the beef to the pot.

4.Cover the Dutch oven tightly with a lid and transfer it to the preheated oven. Braise for 3.5 to 4 hours, or until the beef is completely fork-tender and easily falls apart.

5.Carefully remove the beef from the pot and place it on a large cutting board. Discard the bay leaves and reserve the braising liquid. Using two forks, shred the beef into bite-sized pieces.

6.Return the shredded beef to the Dutch oven. Pour in the 2 cups of barbecue sauce and stir well to coat all the meat. If the mixture seems too thick, add 1/4 to 1/2 cup of the reserved braising liquid until the desired consistency is reached (it should be moist but not watery).

7.Simmer the sauced beef mixture over low heat on the stovetop for 15-20 minutes, allowing the flavors to meld and the beef to absorb the sauce. Stir occasionally.

8.While the beef simmers, butter the cut sides of the buns and toast them on a griddle or in a dry skillet over medium heat until golden brown and slightly crisp (about 1-2 minutes).

9.Spoon a generous amount of the hot BBQ shredded beef onto the bottom half of each toasted bun. Top with the optional red onion or coleslaw, cover with the top bun, and serve immediately.