Go Back
Best Warm Weather Accompaniments for Your BBQ Cookout

Pulled Beef Sliders with Coleslaw and Roasted Zucchini

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 12

Ingredients
  

  • 3 lb Beef chuck roast boneless
  • 1.5 cups BBQ sauce divided
  • 1 cup Beef broth low sodium
  • 12 count Slider buns toasted
  • 3 cups Green cabbage shredded
  • 1 cup Carrots grated
  • 0.5 cup Mayonnaise for coleslaw
  • 2 tbsp Apple cider vinegar for coleslaw
  • 2 medium Zucchini sliced into rounds
  • 2 tbsp Olive oil for roasting
  • 1 tbsp Italian herb blend dried

Instructions
 

  • Place the beef chuck roast and beef broth in a slow cooker. Cook on low for 8 hours until tender and easily shreddable.
  • Remove the beef, discard excess fat, and shred with two forks. Stir in 1 cup of BBQ sauce and keep warm.
  • In a large bowl, whisk together the mayonnaise and apple cider vinegar. Add the shredded cabbage and carrots, tossing to combine. Chill until serving.
  • Preheat the oven to 400F. Toss the sliced zucchini with olive oil and the Italian herb blend. Spread on a baking sheet.
  • Roast the zucchini for 15 minutes until tender and slightly browned.
  • Assemble the sliders by placing a generous scoop of pulled beef on the bottom bun, adding a spoonful of coleslaw, and topping with the upper bun. Serve with the roasted zucchini on the side.