📝 Description

These oven-baked biscuit sliders combine buttery, flaky biscuits with slow-cooked shredded beef and gooey melted cheese. The tops are brushed with garlic butter and sprinkled with herbs for a rich, savory finish. They’re comforting, satisfying, and incredibly easy to customize.

🛒 Ingredients

For the Pulled Beef:

• 2 lbs chuck roast

• 1 tablespoon olive oil

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 cup beef broth

• 1 tablespoon Worcestershire sauce

For the Sliders:

• 1 can (8 count) large refrigerated biscuits (or homemade biscuits)

• 8 slices provolone or mozzarella cheese

• 2 tablespoons melted butter

• 1 teaspoon minced garlic

• 1 teaspoon dried parsley

👩‍🍳 Instructions

Step 1: Prepare the Pulled Beef

1. Heat olive oil in a skillet over medium-high heat.

2. Season chuck roast with salt, pepper, garlic powder, and onion powder.

3. Sear on all sides until browned.

4. Transfer to slow cooker. Add beef broth and Worcestershire sauce.

5. Cook on LOW for 8 hours or HIGH for 4–5 hours until fork-tender.

6. Shred beef with two forks and set aside.

(Instant Pot option: Cook on high pressure for 60 minutes, natural release 15 minutes.)

Step 2: Assemble the Sliders

1. Preheat oven to 375°F (190°C).

2. Separate biscuits and gently flatten each.

3. Add shredded beef and half a slice of cheese to the center.

4. Top with another biscuit half (if splitting) or bake whole and slice after.

5. Seal edges slightly if needed.

Step 3: Bake

1. Place on lined baking sheet.

2. Mix melted butter with garlic and parsley; brush tops.

3. Bake 15–18 minutes until golden brown.

4. Cool slightly before serving.

💡 Pro Tips

• Add caramelized onions for gourmet flavor.

• Use smoked gouda for a premium twist.

• Serve with horseradish sauce or au jus dip.

• Store leftovers in airtight container up to 3 days.

🥪 Nutrition (Approx. Per Slider)

• Calories: 320–380

• Protein: 18g

• Carbs: 24g

• Fat: 20g

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