Smoked Chuck Roast Chabata Sliders

Chuck Roast Ciabatta Sliders | Ultimate Game Day Sandwiches! 🔥 Get ready to upgrade your slider game with these juicy Chuck Roast Ciabatta Sliders! Slow-cooked, fall-apart tender chuck roast meets crusty, toasted ciabatta rolls—topped with melty cheese and dipped in rich, flavorful au jus Perfect for game day, parties, or an epic weeknight dinner! In this video,
I’ll walk you through:
✔️ How to season and cook the perfect chuck roast
✔️ Building the ultimate slider with layers of flavor
✔️ Tips for making ahead and reheating
📌 Ingredients & full recipe below

Smoked Chuck Roast Ciabatta Sliders with Au Jus

Smoky, beefy, cheesy sliders dipped in rich au jus. Basically French dip’s cooler cousin who owns a smoker.

Ingredients

For the Roast

• 1 (5–7 lb) chuck roast
• ½ cup Bear & Burton’s W Sauce
• 2 tbsp BBQ seasoning (Meat Church Blanco recommended)
• 2 tsp black pepper

For the Au Jus & Braise

• 2 white onions, quartered
• 3 carrots, chopped
• 3 celery stalks, chopped
• 3 tbsp garlic paste
• 32 oz beef stock
• 1 cup red wine
• 1 packet French onion soup mix

For Assembly

• 1 loaf ciabatta bread
• 1 packet sliced cheddar cheese

Instructions

1. Prep the Roast

Trim excess fat from the chuck roast, leaving some for flavor (this is not a diet recipe—embrace it).

Coat the roast with Bear & Burton’s W Sauce, then season evenly with BBQ seasoning and black pepper.
Let it rest at room temperature for at least 15 minutes so the seasoning can work its magic.

2. Smoke the Roast

Preheat your smoker to 250°F (oak or hickory work great).

Place the chuck roast directly on the smoker and cook until it reaches an internal temperature of 165°F. Check the temperature with an instant read thermometer. We love our thermapen one.)
This is where the bark forms and the neighbors start asking questions.

3. Build the Braising Liquid

While the roast is smoking, heat a cast iron pot on the stovetop over medium heat.

Add:

• Onions
• Carrots
• Celery
• Garlic paste
• Beef stock
• Red wine
• French onion soup mix

Stir to combine, then move the entire pot to the smoker to absorb that smoky goodness.

4. Braise to Tender Perfection

Once the chuck roast hits 165°F, transfer it into the cast iron pot, submerging it in the liquid. Cover the pot.

Return it to the smoker and continue cooking until the roast reaches 203°F and is probe tender (your thermometer should slide in like butter).

5. Shred & Separate

Remove the pot from the smoker and let the roast rest briefly.

Shred the beef and set aside.

Strain the braising liquid and pour it into a fat separator to create a clean, rich au jus.

6. Assemble the Sliders

Slice the ciabatta into slider-sized portions.

Pile on the shredded chuck roast, top with sliced cheddar cheese, and toast if desired until the cheese melts.

Serve with warm au jus for dipping.

Final Step

Dip. Bite. Nod approvingly.
Repeat until everyone is silent except for happy chewing.