Barbecue Beef Sliders USDA Recipe for Family Child Care Centers

These easy-to-make sliders are small sandwiches that pack big flavor.
CACFP CREDITING INFORMATION
2 oz eq meat
1 oz eq grains
SOURCE
Team Nutrition CACFP Easy Recipe Project
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Add to Cookbook https://theicn.org/cnrb/pdfs/CACFP_Lunch-Supper-Recipes(English)21-30/CACFP-Lunch-Supper-Barbecue-Beef-Sliders-ages6-18.pdf

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Prep Time 10 mins
Cook Time 4 hrs

Ingredients
 

  • 6 Rolls or slider buns, whole-wheat (at least 28 g or 1 oz each)
  • 1 lb 3½ oz Beef chuck roast (fresh or frozen, thawed, without bone, practically free-of-fat)
  • ⅓ cup Barbecue sauce

Quantity
 

  • 6 Rolls or slider buns, whole-wheat (at least 28 g or 1 oz each)
  • 1 lb 3½ oz Beef chuck roast (fresh or frozen, thawed, without bone, practically free-of-fat)
  • ⅓ cup Barbecue sauce

Ingredients
 

  • 6 Rolls or slider buns, whole-wheat (at least 28 g or 1 oz each)
  • 1 lb 3½ oz Beef chuck roast (fresh or frozen, thawed, without bone, practically free-of-fat)
  • ⅓ cup Barbecue sauce

Quantity
 

  • 6 Rolls or slider buns, whole-wheat (at least 28 g or 1 oz each)
  • 1 lb 3½ oz Beef chuck roast (fresh or frozen, thawed, without bone, practically free-of-fat)
  • ⅓ cup Barbecue sauce
*See Marketing Guide

Ingredients
 

  • 6 Rolls or slider buns, whole-wheat (at least 28 g or 1 oz each)
  • 1 lb 3½ oz Beef chuck roast (fresh or frozen, thawed, without bone, practically free-of-fat)
  • ⅓ cup Barbecue sauce

Quantity
 

  • 6 Rolls or slider buns, whole-wheat (at least 28 g or 1 oz each)
  • 1 lb 3½ oz Beef chuck roast (fresh or frozen, thawed, without bone, practically free-of-fat)
  • ⅓ cup Barbecue sauce
*See Marketing Guide

Ingredients
 

  • 6 Rolls or slider buns, whole-wheat (at least 28 g or 1 oz each)
  • 1 lb 3½ oz Beef chuck roast (fresh or frozen, thawed, without bone, practically free-of-fat)
  • ⅓ cup Barbecue sauce

Quantity
 

  • 6 Rolls or slider buns, whole-wheat (at least 28 g or 1 oz each)
  • 1 lb 3½ oz Beef chuck roast (fresh or frozen, thawed, without bone, practically free-of-fat)
  • ⅓ cup Barbecue sauce
*See Marketing Guide

Ingredients
 

  • 6 Rolls or slider buns, whole-wheat (at least 28 g or 1 oz each)
  • 1 lb 3½ oz Beef chuck roast (fresh or frozen, thawed, without bone, practically free-of-fat)
  • ⅓ cup Barbecue sauce

Quantity
 

  • 6 Rolls or slider buns, whole-wheat (at least 28 g or 1 oz each)
  • 1 lb 3½ oz Beef chuck roast (fresh or frozen, thawed, without bone, practically free-of-fat)
  • ⅓ cup Barbecue sauce
*See Marketing Guide

Instructions
 

  • Wash hands with soap and water for at least 20 seconds.
  • Place beef in a slow cooker, at least 2 quarts. Cook on low for 4 hours or cook on high for 2 hours. Heat to an internal temperature of 145 °F or higher for at least 15 seconds. Wash hands after touching uncooked beef.
  • Remove beef from slow cooker. Place on a cutting board. Use two forks to shred beef into strips.
  • In a medium bowl, combine shredded beef, barbecue sauce, and 3 Tbsp of au jus (liquid) from the slow cooker. Mix.
  • Slice rolls in half horizontally (if not pre-sliced).
  • Place 1⁄3 cup barbecue beef between each roll.
  • Serve 1 slider. Serve immediately, or keep warm at 140 °F or higher.

Nutrition INFORMATION

Nutrition Facts
Barbecue Beef Sliders USDA Recipe for Family Child Care Centers
Amount Per Serving 1 Barbecue Beef Slider
Calories 209 Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 2g13%
Cholesterol 39mg13%
Sodium 421mg18%
Total Carbohydrates 26g9%
Dietary Fiber 3g13%
Total Sugars 8g9%
Protein 16g32%
Calcium 58mg6%
Iron 2mg11%
*
*Marketing Guide
The CHEF TIPS:

  • Contains wheat (rolls). Barbecue sauce can be a hidden source of common allergens, which include milk, peanuts, tree nuts, eggs, fish, shellfish, soy, wheat, and sesame.
  • Sesame can appear as an ingredient in food where it might not be expected (rolls) and may be included in the ingredients statements as “spice” or “flavoring.”
  • The symbol indicates the recipe is whole grain-rich.
  • Creditable grains contribution calculated using the Recipe Analysis Workbook, Method A.

Yield / Volume