The Perfect Cheesy Braised Beef Game Day Sliders
The Perfect Cheesy Braised Beef Game Day Sliders
Ingredients
For the Braised Beef
- 1 pound chuck roast, Riverbend Ranch brand specified
- 2 tablespoons salt, pepper, and garlic rub, to 3 tablespoons
- 2 tablespoons high heat cooking oil
- 1 yellow onion, diced
- 1 1/2 tablespoons tomato paste
- 2 cloves garlic, to 3 cloves, grated
- 1 tablespoon Dijon mustard
- 2 cups beef stock, unsalted
- 12 fluid ounces dark soda
- 1 tablespoon Worcestershire sauce
For the Caramelized Onions
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 yellow onions, sliced thin
- 1 pinch salt
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon water, as needed, for deglazing
For Assembly
- 1 pack slider buns, typically 12 buns
- 12 slices Provolone cheese, enough to cover the buns
- 2 tablespoons garlic butter, melted, for brushing
Instructions
- 1
Preheat the oven to 325°F. Pat the chuck roast dry with paper towels. Season the roast generously on all sides with the salt, pepper, and garlic rub.
⏱️ 5 min•🌡️ 325
- 2
Heat 2 tablespoons of high heat cooking oil over medium-high heat in a heavy-bottom pot, preferably a Dutch oven. Once the oil is hot, add the chuck roast and sear for 2 minutes per side until a nice crust forms.
⏱️ 10 min
- 3
Remove the seared roast from the pot and set it aside. Drop the heat to medium-low. Add the 1 diced yellow onion to the pot and sauté for 3 minutes until softened.
⏱️ 5 min
- 4
Add the 2 to 3 cloves of grated garlic and 1 1/2 tablespoons of tomato paste to the pot with the onions. Stir and let it cook for 60 seconds. Then, add 1 tablespoon of Worcestershire sauce, 1 tablespoon of Dijon mustard, 12 fluid ounces of dark soda, and 2 cups of unsalted beef stock to the pot, stirring to combine and deglaze the bottom of the pot.
⏱️ 5 min
- 5
Place the seared chuck roast back into the pot with the liquid. Cover the pot and place it in the preheated oven to braise for 3 to 4 hours, or until the beef is fork-tender.
⏱️ 240 min•🌡️ 325
- 6
In the meantime, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a separate skillet over medium-low heat. Add the 2 thinly sliced yellow onions and a pinch of salt. Stir to coat.
⏱️ 5 min
- 7
Continue to stir the onions every 2 to 3 minutes. After about 20 minutes of cooking, add 1 1/2 tablespoons of Worcestershire sauce and stir it in. Continue to cook the onions for another 25 to 40 minutes, or until deeply caramelized and tender. If the pan gets too dry or fond builds up, deglaze with a small amount of water as needed.
⏱️ 60 min
- 8
Once the chuck roast has finished braising and is fork-tender, carefully remove it from the pot. Place it in a bowl or on a sheet tray and use two forks to shred the beef into small pieces.
⏱️ 10 min
- 9
Take a pack of slider buns (typically 12) and slice them horizontally, keeping the bottoms attached. Place the bottom halves of the buns on a baking tray. Layer them with slices of Provolone cheese. Distribute the shredded braised beef evenly over the cheese. Top the beef with the caramelized onions. Add another layer of Provolone cheese slices over the onions. Place the top halves of the slider buns back on.
⏱️ 10 min
- 10
Brush the tops of the slider buns with melted garlic butter.
⏱️ 2 min
- 11
Place the assembled sliders in the oven (at 325°F, the same temperature used for braising) and bake for 8 to 10 minutes, or until the cheese is melted and the buns are lightly toasted and golden.
⏱️ 10 min•🌡️ 325
- 12
Serve the cheesy braised beef sliders warm and enjoy. The remaining braising liquid can be served on the side for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
The Perfect Cheesy Braised Beef Game Day Sliders
For the Braised Beef
- 1 pound chuck roast, Riverbend Ranch brand specified
- 2 tablespoons salt, pepper, and garlic rub, to 3 tablespoons
- 2 tablespoons high heat cooking oil
- 1 yellow onion, diced
- 1 1/2 tablespoons tomato paste
- 2 cloves garlic, to 3 cloves, grated
- 1 tablespoon Dijon mustard
- 2 cups beef stock, unsalted
- 12 fluid ounces dark soda
- 1 tablespoon Worcestershire sauce
For the Caramelized Onions
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 yellow onions, sliced thin
- 1 pinch salt
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon water, as needed, for deglazing
For Assembly
- 1 pack slider buns, typically 12 buns
- 12 slices Provolone cheese, enough to cover the buns
- 2 tablespoons garlic butter, melted, for brushing
Instructions
- 1
Preheat the oven to 325°F. Pat the chuck roast dry with paper towels. Season the roast generously on all sides with the salt, pepper, and garlic rub.
⏱️ 5 min•🌡️ 325 - 2
Heat 2 tablespoons of high heat cooking oil over medium-high heat in a heavy-bottom pot, preferably a Dutch oven. Once the oil is hot, add the chuck roast and sear for 2 minutes per side until a nice crust forms.
⏱️ 10 min - 3
Remove the seared roast from the pot and set it aside. Drop the heat to medium-low. Add the 1 diced yellow onion to the pot and sauté for 3 minutes until softened.
⏱️ 5 min - 4
Add the 2 to 3 cloves of grated garlic and 1 1/2 tablespoons of tomato paste to the pot with the onions. Stir and let it cook for 60 seconds. Then, add 1 tablespoon of Worcestershire sauce, 1 tablespoon of Dijon mustard, 12 fluid ounces of dark soda, and 2 cups of unsalted beef stock to the pot, stirring to combine and deglaze the bottom of the pot.
⏱️ 5 min - 5
Place the seared chuck roast back into the pot with the liquid. Cover the pot and place it in the preheated oven to braise for 3 to 4 hours, or until the beef is fork-tender.
⏱️ 240 min•🌡️ 325 - 6
In the meantime, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a separate skillet over medium-low heat. Add the 2 thinly sliced yellow onions and a pinch of salt. Stir to coat.
⏱️ 5 min - 7
Continue to stir the onions every 2 to 3 minutes. After about 20 minutes of cooking, add 1 1/2 tablespoons of Worcestershire sauce and stir it in. Continue to cook the onions for another 25 to 40 minutes, or until deeply caramelized and tender. If the pan gets too dry or fond builds up, deglaze with a small amount of water as needed.
⏱️ 60 min - 8
Once the chuck roast has finished braising and is fork-tender, carefully remove it from the pot. Place it in a bowl or on a sheet tray and use two forks to shred the beef into small pieces.
⏱️ 10 min - 9
Take a pack of slider buns (typically 12) and slice them horizontally, keeping the bottoms attached. Place the bottom halves of the buns on a baking tray. Layer them with slices of Provolone cheese. Distribute the shredded braised beef evenly over the cheese. Top the beef with the caramelized onions. Add another layer of Provolone cheese slices over the onions. Place the top halves of the slider buns back on.
⏱️ 10 min - 10
Brush the tops of the slider buns with melted garlic butter.
⏱️ 2 min - 11
Place the assembled sliders in the oven (at 325°F, the same temperature used for braising) and bake for 8 to 10 minutes, or until the cheese is melted and the buns are lightly toasted and golden.
⏱️ 10 min•🌡️ 325 - 12
Serve the cheesy braised beef sliders warm and enjoy. The remaining braising liquid can be served on the side for dipping.
⏱️ 1 min