If you’re on the hunt for a mouthwatering, no-fuss recipe that’s big on flavor, you’ve just hit the jackpot. Slow Cooker Maple Smoked Beef Sliders is a dish that’s about to become your new recipe superstar! Tender, smoky, maple-infused beef that’s been slow-cooked to perfection, tucked into slider buns, and topped with lots of cheese. It’s a showstopper in every bite, and it’s brought to your table with minimal effort, you can even make this in the Instant Pot!
The slow cooker is like your kitchen’s best-kept secret, tirelessly working its magic while you go about your day. It’s the ultimate time-saver, turning even the toughest cuts of meat, such as brisket, into just the kind of unforgettable meal you want at a your next gathering. It works great as an appetizer, lunch, or dinner. And when it comes to my Maple Smoked Shredded Beef Sliders, it’s the perfect kitchen gadget for busy home cooks looking for an amazing weeknight meal to impress your family.
What are sliders?
Sliders have been around for a while, but I only became obsessed over the last year. They are basically mini sandwiches or burgers that are perfect for sharing, snacking, or just indulging in a variety of different flavors. They are all about big taste in small bites, and incredibly versatile. From game day gatherings to backyard barbecues and even casual weeknight dinners, sliders have a way of bringing people together.
What You’ll Need:
6-qt. Slow Cooker- Crockpot or Instant Pot with the slow cooker setting and a glass lid.
Large Frying Pan- For browning before placing in the slow cooker.
Baking Dish- For baking the sliders. I like to use foil pans when I can, especially if taking these to a potluck or a party.
Beef Roast- Let’s talk beef. You have two choices here, the only major difference to me is time. You will need a 2 pound Chuck Roast OR Brisket. Chuck takes less time and Brisket is more of a set it and forget for up to 14 hours. I like to make this a day or two before I need it by setting it to cook overnight, shredding and placing in the refrigerator until it is time to cook.
Tip: If pre cooking your beef, whether chuck or brisket, I warm it up before assembling the sliders. My favorite way to do this is placing the oven safe dish or foil pan in the oven while it is pre-heating. Doing this saves time and ensures that the sliders will be melty & delicious. If the meat is cold, it will take longer to bake finished sliders.
Maple Sugar- Maple sugar is exactly what it sounds like, sugar made from the sap of maple trees. When the sap is harvested, it’s boiled down until most of the water evaporates, leaving behind pure, concentrated maple goodness. It’s perfect for creating this sweet & smoky rub, adding that unique maple taste without a marinade. The blend of ingredients that make the rub are like flavor boosters on a mission, they infuse your beef with a mouthwatering blend of smokiness and a touch of sweetness.
Note: Is this yet another ingredient to buy and not have another use for it? I don’t think so and here is why. I buy it in bulk when it is on sale at whole foods or on amazon because this recipe is so good. I am sure that you will want to make these again. Without a doubt if you do make these for friends, this might become the one thing they ask you to bring again and again. Maple sugar is also great for baking, I hope you give this alternative to white sugar a try!
Smoked Salt- This is your ticket to that irresistible, deep, smoky flavor that’ll make the shredded beef taste like no other slider you’ve had before, It’s hard to imagine that this came out of a slow cooker and not a smoker!
Mustard Powder
Onion Powder
Garlic Powder
Paprika
Liquid Smoke- Adds another punch of that smoky flavor that we all love in BBQ dishes. My best advice here is finding a a quality brand. Something that doesn’t have any unnecessary food colorings.
Beef Broth
Dried Thyme
Chili Flakes- A touch of spice. I like to use Korean chili flakes because it is subtle, but you can use the traditional ones most commonly found at the grocery store.
Slider Rolls- A dozen, I make my own but anything you can find at the grocery store also works great.
Cheese- Gouda, Provolone, Muenster, Sliced Mozzarella, White Cheddar, or Sharp Cheddar. I prefer slices (you will need 12 slices) because it is easier but you can also used shredded.
Butter- For glazing the slider rolls before baking
Sesame Seeds- (optional)
Preparing your beef
Assembly: Putting It All Together
Baking: Tiny Bites, Big Flavor
How to make this is in an Instant Pot
Step 1: After making the rub and browning the beef, place it in the pot of a pressure cooker. Add the liquid, the thyme and chili flakes.
Step 2: Set pressure cooker to HIGH and cook for 60 minutes (Chuck Roast) or 1 hour, 15 minutes for a brisket. Slow release until the pin drops.
Step 3: Remove the beef, shred and continue to prepare as written in recipe card.
Healthy Additions
After layering on the shredded beef, add one or two of these veggies before the final topping of cheese!
- Sautéed mushrooms
- Caramelized onions
- Roasted red peppers, homemade or jarred
- Sautéed onions & bell peppers
Having a party, going to a tailgate? Check these out!
Scratch Made Cuban Sandwich Sliders
The BEST Pulled Pork Sandwiches
Fresh Dill Tomato Cucumber Salad
If you try these Slow Cooker Maple Smoked Shredded Beef Sliders or any of my other recipes, tag me on Instagram @joymakersandco, I’d love to see what you make!
Slow Cooker Maple Smoked Beef Sliders
Equipment
- 1 6-qt. Slow Cooker, or Instant Pot (SEE NOTES)
- Large Frying Pan
- 1 9×13" Baking Dish or Large Disposable Foil Pan
Ingredients
- 2 pounds chuck roast or brisket, cooking time will vary, SEE NOTES
- 2 cups beef broth
- 2 tablespoons liquid smoke
- 1-1/2 teaspoons dried thyme
- 1 teaspoon chili flakes, optional, Korean chili flakes or regular
- 12 slider buns
- 12 slices cheese, SEE NOTES
- melted butter, for brushing on top of the buns
- sesame seeds, optional
Smoky Maple Rub:
- 1/3 cup maple sugar
- 1 tablespoon smoked salt, or to your preference.
- 2 teaspoons mustard powder
- 1/2 teaspoon garlic powder
- 1-1/2 teaspoon onion powder
- 1 teaspoon paprika
Instructions
Preparing the Shredded Beef:
- Remove your choice of beef from the refrigerator and pat dry with paper towels. Place on a cutting board or butcher paper, set aside.
- To prepare the rub, combine the maple sugar, smoked salt, mustard powder, onion powder, garlic powder, and paprika in a small bowl.
- Next, in a small measuring jug or another bowl, combine the broth with the liquid smoke.
- Coat the beef with the rub well, pressing it in. Heat a large frying pan or skillet on medium heat. Spray with a little bit of oil and lightly brown each side of the meat, about 1-2 minutes each. Be careful not to burn.
- Pour the broth mixture into the bottom of the slow cooker pot. Place the beef on top and sprinkle on the thyme and chili flakes.
- Set the cooker to HIGH and cook the chuck roast for 8-10 hours and the brisket for 12-14. (SEE NOTES)
- When it is done cooking, take the meat out of the cooker and shred. Add the juices and set aside. You can also make this a day or two in advance and cover it with plastic wrap until you are ready to prepare the sliders,
Making the Sliders:
- Pre-heat the oven to 350 F. If you made the beef ahead of time, you can warm it in the oven as it pre-heats to get the chill off. Or gently warm on the stove or microwave. You will only need to take this step if the meat is cold.
- Keeping the slider buns intact, slice them in half as shown in the photos.
- Layer 6 slices of cheese onto the bread.
- Layer the shredded beef over the cheese and add the final layer of 6 slices of cheese. Place the top half of the bread back on and baste with the melted butter. Sprinkle on the sesame seeds if you wish.
- Bake for 25 minutes or until the cheese has melted and the meat is heated through. If the bread starts to brown too much, cover with foil and continue to bake.
- Slice and serve!
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