Ingredients
Tender, smoky chuck roast is slowly smoked and then braised in rich, dark beer for maximum flavor. Caramelized onions add a sweet-savory punch, while homemade pretzel buns provide that soft-yet-chewy base. Finish it all off with a luscious, creamy beer cheese sauce, and you’ve got a slider that’s perfect for Oktoberfest, game day, or any celebration that calls for bold, hearty flavors.
Instructions
-
01
Season your chuck roast with salt, pepper, and garlic. Smoke at 250–275°F for ~3 hrs until it develops a rich, smoky bark.
-
02
Transfer the roast to a pan with sliced onions, butter, and dark beer. Cover tightly and cook ~2 hrs until fork-tender (205°F internal). Shred the beef in its braising juices.
-
03
Melt butter, add onions and salt. Cook low and slow 30–40 min until golden brown. Deglaze with a splash of beer.
-
04
Mix warm water, yeast, and sugar; let sit 5 min until foamy. Add sourdough discard, flour, and salt; knead 5–7 min until smooth. Cover and rise 1 hr.
-
05
Shape into buns, boil 30 sec in 10 cups boiling water with baking soda, brush with egg wash, sprinkle coarse salt, and bake 450°F for 12–15 min until golden brown.
-
06
Melt butter, whisk in flour. Slowly add beer and milk until thick. Stir in cheddar, Dijon, salt, and cayenne until creamy.
-
07
Bottom pretzel bun ➤ pour beer cheese ➤ pile shredded beef ➤ caramelized onions ➤ top bun.
