Slow-Cooker Shredded Beef Pretzel Sliders

Slow-Cooker Shredded Beef Pretzel Sliders

Prep time: 20 minutes | Cook time: 6–8 hours (Low) | Servings: 12 sliders

Ingredients

Slow-Cooker Shredded Beef

• 3 lbs beef chuck roast, trimmed of excess fat
• 1 packet (1 oz) French onion soup mix
• 1 packet (1 oz) Au Jus gravy mix
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 cup beef broth
• 4 tbsp unsalted butter, cubed

For the Sliders

• 12 pretzel slider buns or pretzel rolls
• 8 slices Provolone or Swiss cheese (or 1 1/2 cups melted beer cheese sauce)
• 3 tbsp melted butter
• 1 tbsp dried minced onion or pretzel coarse salt (for topping)

Instructions

1. Cook the Beef: Place the chuck roast into the slow cooker. Season evenly with the French onion soup mix, Au Jus gravy mix, garlic powder, and black pepper. Pour the beef broth around the sides and top the roast with the cubed butter. Cover and cook on LOW for 7–8 hours (or HIGH for 4–5 hours) until tender and shreddable.
2. Shred: Transfer the beef to a cutting board, remove any fat, and shred finely using two forks. Toss the shredded meat back into the slow cooker juices to absorb the flavor.
3. Assemble the Sliders: Preheat your oven to 375°F (190°C). Slice the pretzel rolls horizontally to create pockets or separate top/bottom halves. Layer the bottom buns into a baking dish, pile generously with warm shredded beef, and top with slices of cheese (or melted cheese sauce). Cover with the top pretzel buns.
4. Butter & Top: Brush the tops of the pretzel buns with melted butter and sprinkle with dried minced onions or coarse pretzel salt.
5. Bake & Serve: Bake uncovered for 8–10 minutes until the cheese is completely melted and bubbly and the rolls are warm. Serve immediately with extra slow-cooker juice (Au Jus) for dipping.