Barbecue Beef Sliders USDA Recipe for Family Child Care Homes

4.34 from 3 votes

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

Prep Time10

Cook Time4

Keyword: lunch/supper, Ages 6-18, 6 serving

Age Group: Ages 6-18

Serving Size: 6

Program Type: CACFP

Program Meal Type: Lunch, Supper

Conventional Meal Category: Sandwich/Wrap, Main Dish (Entrée), Whole Grain-Rich

Program Meal Component: Grains, Meats, Whole Grain-Rich

Meal Service Temperature: Hot

Cooking Method: Slow Cook (Slow Cooker)

6 servings

Calories: 209

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

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

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.