Shredded Beef Sliders

10 minutes Prep Time
2 hours Cook Time
6 Servings

Chuck roast cooks to melt-in-your-mouth tender for these savory beef sliders. We punch up the flavor with plenty of spices and our flavored  Diced Tomatoes with Basil, Garlic & Oregano….

Ingredients

  • 3 tablespoons vegetable oil, or olive oil
  • 3 pounds boneless chuck roast, cut into 2-3 inch cubes
  • 1 large onion, diced
  • 5 garlic cloves, minced
  • 1 green bell pepper, diced
  • 3 tablespoons Tuttorosso® Tomato Paste
  • 2 (14.5 ounce) cans Tuttorosso® Diced Tomatoes Basil, Garlic & Oregano
  • 2 tablespoons cumin
  • 1 tablespoon paprika
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons white vinegar
  • 1 teaspoon sugar
  • 12 slider buns
  • Pickled Onions
  • 1 red onion, thinly sliced
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt

Instructions

Step one

Set your pot to sauté function and preheat vegetable oil. In small batches, brown cubed chuck roast on all sides. When browned, remove and continue browning beef until all cubes have been browned on all sides. Keep seared beef on a plate or platter that can catch all the juices and set aside.

Step two

Add the onion to the pot and cook for about 5 minutes, scraping up any browned bits from the bottom of the pot. Add the garlic and cook until fragrant, then add the bell pepper and cook for 3-5 minutes to soften. Add the tomato paste and cook for about 1 minute, then add the diced tomatoes, cumin, paprika, salt, and pepper. Add the beef to the pot and stir. Add the vinegar and sugar and stir.

Step three

Place lid on the pot and seal. Put valve in sealing mode (push away from you) and set Pot to Meat/Stew program and set timer for 50 minutes. When time is up, allow the pot to naturally pressure release for 10 minutes and then manually release any remaining pressure. Remove beef to a plate or pan and with two forks, shred the beef. You can add enough liquid to the shredded meat to keep it warm and from getting dry.

Step four

Preheat oven to 350º F.

Step five

Heat a large Dutch oven or heavy pot with a lid, over medium high heat with oil. Add cubed chuck roast in small batches and sear on all sides until brown, set aside. Reduce heat to medium, add garlic to pan and cook until lightly brown and fragrant. Add onion and bell pepper; cook for 5 minutes. Add the tomato paste and cook for about 1 minute, then add diced tomatoes, cumin, paprika, salt, and pepper. Add the beef back to the pot and stir. Add the vinegar, and sugar; cover with lid. Put in preheated oven and braise for two and half hours or until meat is fork tender.

Step six

Remove from oven and carefully shred beef with two forks and keep warm.

Step seven

To serve, place shredded beef on slider bun and top with pickled onions (see how to make pickled onions below).

Step eight

Thinly slice red onion and place into a small saucepan. Add vinegar, sugar, and salt and bring to a boil and simmer for 10 minutes. Remove from heat and let set for 5-10 minutes.

Step nine

Pickled onions can be kept in refrigerator for 3-5 days in a sealed container.

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