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Pepperoncini Pulled Beef Sliders
Rachel Kim

Pepperoncini Pulled Beef Sliders

Slow-cooked chuck gives you strands of beef that stay put in a small roll. Pepperoncini and a little brine cut the richness while provolone catches the juices. Drain the beef before assembly; the cooking liquid is for dipping, not soaking.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 3 lbs boneless chuck roast
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 tbsp neutral oil
  • 2 cups low-sodium beef broth
  • 1 cup sliced pepperoncini
  • 1/4 cup pepperoncini brine
  • 12 slices provolone cheese
  • 12 slider rolls split

Method
 

  1. Season the chuck with salt and black pepper and brown it in oil for 4 minutes per broad side.
  2. Add the broth, pepperoncini and brine, cover and braise at 325°F for 3 to 3 1/2 hours until the meat reaches about 195°F and shreds easily.
  3. Shred the beef and return it to the liquid for 10 minutes.
  4. Drain the beef well and divide it among the roll bottoms.
  5. Top each with provolone and broil for 1 minute until melted.
  6. Close the sliders and serve with strained cooking liquid if desired.