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Crock Pot Barbecue Sliders

Posted by Peggy on September 30, 2009

Crock Pot Barbecue Sliders
Recipe: Crock Pot Barbecue Sliders


  • 6 tablespoons grape seed oil, divided
  • 7 pounds ( 2, 3 1/2# pieces) English or chuck roast
  • 6 1/2 cups bottled barbecue sauce*, plus 6-8 ounces for combining with cooked beef
  • 25 buns or 40-50 rolls**
  • Dill pickle chips, optional


  1. Working in batches in a large skillet, heat 3 tablespoons oil to high heat.
  2. Liberally season both sides of roast with kosher salt and freshly ground pepper. Sear roast in hot skillet on both sides until golden brown, about 3-4 minutes per side. Deglaze pan with a cup of water, let boil a minute and reserve liquid. Repeat process with second roast.
  3. Place roasts in 1-2 crock pots, cutting roast into pieces if necessary to fit in pot. Combine 6 1/2 cups barbecue sauce with reserved deglazed pan juices and pour over roasts. Add additional water, if necessary, to insure roasts are covered. Set on low setting and cook 8 hours or until tender.
  4. Remove roast from slow cooker and cool. When cooled, pull apart by hand, discarding any fat or gristle. Add additional barbecue sauce to meat to taste.
  5. Let your guests serve themselves, right from the crock pot, with sliced buns, rolls and dill chips on the side, if desired.

* I combined 18 ounces of Stubb's Original Barbecue Sauce with 18 ounces Stubb's Smoky Mesquite Barbecue sauce and 12 ounces Stubb's Beef Marinade.

** I generally purchase larger than average freshly baked rolls which work well for sliders.

Active Time: 25 minutes

Crock Pot Time: apx. 8 hours

Number of servings (yield): 9-12 cups packed barbecue beef (apx. 35-40 sliders), depending on cut of beef

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