A close-up of a bbq beef sliders sandwich with sesame-topped bread, filled with melted cheese and deli meat, resting on a wooden surface; more sandwiches are stacked on a plate in the background.

I’ve always been a fan of making sliders because they’re the perfect mix of comfort food and party food. These BBQ beef sliders are a game-changer - smoky chuck roast cooked low and slow, shredded until it falls apart, then piled high on toasted buns with melty provolone and a brush of butter on top. I make them for game days, backyard cookouts, and even casual weeknight dinners when I want something hearty but fun.

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A raw steak sits in a black tray on a wooden surface, next to a container of Grillin’ With Dad 2nd Steak Seasoning.

What makes this recipe special is how much flavor you can pull from a simple cut like chuck roast. By smoking it first, then braising it with onion and broth, the beef becomes tender and loaded with smoky BBQ flavor. Add a drizzle of sauce and cheese, and suddenly you’ve got the kind of sliders that disappear in minutes.

Several chunks of raw steak, coated with seasoning, rest on a wire rack. A seasoning bottle labeled “Grillin’ With Dad” lies open nearby, with its contents sprinkled on the steaks and rack.

Get the seasoning from Grillin With Dad

Why you’ll love this recipe

These BBQ beef sliders are perfect because they combine the best of both worlds - classic smoked beef with the portability of sliders. They’re easy to customize with different cheeses or sauces, so you can make them fit your crowd’s taste. Most of all, they’re reliable. Every time I’ve made these, they’ve been a hit, and I know they’ll do the same for you.

They’re also great because you can prep the beef ahead of time. Smoke it earlier in the day, shred it, and then assemble the sliders right before serving. That way you don’t miss any of the fun while everyone’s hanging out waiting to eat.

A hand sprays water or liquid onto seasoned meat chunks on a wire rack inside an oven or smoker, with a foil pan of liquid beneath the rack.

Ingredients and tools you’ll need

Here’s what goes into my BBQ beef sliders:

1 Chuck Roast 3–4 lbs
9 Slider Buns
6 slices Provolone
4 tablespoon Butter bread topper
Sesame Seeds
2 C BBQ Sauce your favorite
BBQ Seasoning
1 Onion finely diced

A close-up of metal tongs holding a piece of seasoned smoked meat inside a smoker, with more meat pieces on a wire rack above a foil pan in the background.

I like using Hawaiian slider buns because they’re slightly sweet and balance the smoky beef perfectly. Provolone melts smoothly, but you can swap it for cheddar or pepper jack if you want a stronger flavor. For seasoning, I usually reach for a simple BBQ rub, but you can use any blend that fits your style. You’ll also need a smoker, a Dutch oven or foil pan, and a broiler for toasting buns.

A close-up of cooked, seasoned meat chunks in a pot with sauce being poured over them from a foil tray. The pot sits on a wooden surface.

How to make it

Preparation

Start by preheating your smoker to 250°F. While that’s heating up, trim any thick fat off the chuck roast, both on the inside and outside. Cutting the roast into 5 or 6 even-sized pieces helps it cook evenly and pick up more smoke.

Once trimmed, season the beef generously with BBQ seasoning. I usually let it sit for about 20 minutes while the smoker comes to temp, so the seasoning has a chance to settle in.

A blue enameled Dutch oven with a lid sits on the middle rack inside an oven, with empty racks above and below it.

Cooking

Place the seasoned chuck roast directly on the smoker grates. Let it smoke for about an hour, and you’ll notice the outside starting to dry out and form a nice bark. At that point, spritz the meat with a little beef broth or water to keep it moist, then continue cooking until the internal temperature reaches 165°F.

Once it hits that mark, transfer the beef into a Dutch oven or a covered pan. Add 8 ounces of beef broth and the finely diced onion. Cover it and let it cook at 250°F for another 2 hours. At the two-hour mark, check if the beef is tender enough to shred. If it’s not quite there, give it another 20 minutes and check again. When it’s ready, let it rest for 30 minutes before shredding.

Gloved hands pull apart juicy, smoked meat over a foil plate on a wooden surface, showing tender, shredded texture and reddish color.

Here’s the quick guide: smoke at 250°F until 165°F internal, then braise with broth and onion until fall-apart tender.

Serving suggestions

While the beef rests, slice your slider buns in half and toast them under the broiler for 3–5 minutes. I like mine golden brown with just a touch of crisp. Once the beef is shredded and mixed with BBQ sauce, pile it high on the bottom half of each bun. Add a slice of provolone, top with the bun, and brush with melted butter. A sprinkle of sesame seeds adds that extra slider-shop feel.

A round aluminum container filled with shredded barbecue beef covered in a layer of reddish-brown barbecue sauce, set on a wooden cutting board.

These BBQ beef sliders are perfect for game day spreads, tailgate parties, or family dinners. I’ve served them alongside baked beans, potato salad, and even my burnt ends for a full BBQ lineup. If you’re hosting a crowd, you can easily double the recipe with two chuck roasts.

For drinks, cold beer is an obvious match, but sweet tea or lemonade pairs just as well. And if you’ve got leftovers, wrap the sliders in foil and reheat them in the oven at 325°F for about 10 minutes.

Recipe notes and pro tips

One of the biggest tips I can share is not to rush the cooking process. Chuck roast needs time to break down, and if you pull it early, it won’t shred the way you want. Always check for tenderness, not just temperature.

If you want to step it up, try brushing the buns with garlic butter before topping with sesame seeds. It adds another layer of flavor that makes these sliders irresistible.

Pulled beef with caramelized onions piled on a sliced, toasted hoagie roll, served on parchment paper over a metal tray, with a rustic wooden background.

Variations

You can change this recipe up in a bunch of ways. Swap the chuck roast for brisket or even pulled pork if that’s what you’ve got on hand. Use cheddar, mozzarella, or pepper jack instead of provolone for a different cheese pull. If you want some heat, toss in sliced jalapeños before baking the sliders to melt the cheese.

For a different sauce profile, try using Carolina gold mustard BBQ sauce or a spicy chipotle version. I’ve even made a batch with root beer BBQ sauce for a sweeter twist. And if you’re feeling experimental, turn these into French dip sliders by serving them with a side of au jus for dipping.

A close-up of a sandwich made with soft, golden, sesame seed-topped buns and thick slices of white cheese, resting on parchment paper.

Other Recipes You'll Love:

BBQ Beef Sliders

Print Rate

Prep Time: 15

Cook Time: 4

Servings:

Calories: 471kcal

Ingredients

1 Chuck Roast 3-4 lbs
9 Slider Buns
6 slices Provolone
4 tablespoon Butter bread topper
Sesame Seeds
2 C BBQ Sauce your favorite
BBQ Seasoning
1 Onion finely diced

Instructions

Preheat smoker to 250F
Prepare chuck roast by removing the hard fat both on the inside and outside. Cut entire chuck roast into 5 or 6 even sized pieces. Season with your favorite BBQ Seasoning, and allow the seasoning to sit on the meat for 15-20 mintues
Place meat on the preheated smoker directly on the grates and allow to smoke for about 1 hour. After an hour the meat will be dry on the outside and be ready for some moisture. Spritz with water or beef broth and allow to continue smoking until meat reaches 165F internal.
Place the meat in a covered pan or Dutch oven with 8 oz of beef broth and the onion Let that cook at 250F for about 2 hours. Check at the 2 hour mark to make sure the meat is fall-apart tender. If it is, pull and rest for 30 minutes. If not, allow to cook for another 15-20 minutes and check again.
In the last few minutes - slice your buns in half and place in oven under broiler for about 3-5 minutes until toasted to your liking.
Once meat is done cooking and rested, shred by hand or with forks and mix well with your favorite BBQ Sauce. Place onto split Hawaiian Slider buns and layer provolone on top. Place top buns on and brush with melted butter and top with sesame seeds. Place in heated oven for about 5 - 7 minutes to melt the cheese and toast the bread.
Serve hot, and watch them disappear quickly!

Nutrition

Table of Contents

Why you’ll love this recipe

Ingredients and tools you’ll need