BBQ Beef Sliders

Recently, I had the pleasure of attending the St. Louis Feed My People Chef’s Challenge event. The fundraiser challenges well-known area chefs to prepare entrees using only ingredients found in Feed My People food pantries. Attendees sample and vote for their favorite dish. The night was a success, showcasing the power of food to bring our community together and combat hunger. Carol and John DeGuire founded the organization in 1982. They passionately drive the organization's mission to nourish the community with dignity and hope (1). Among the standout dishes, River City's Beef Sliders claimed the top prize. Packed with iron, zinc, and B vitamins, beef plays a crucial role in overall health (2). Notably, iron is essential for transporting oxygen throughout the body, enhancing energy levels and brain function (3).

The following recipe uses a lean cut of beef, like chuck roast, a heart-healthy protein source rich in essential nutrients.3,4 Beyond iron, it provides zinc, vital for immune function, and B vitamins, supporting energy metabolism.4 Moderate consumption of lean beef can contribute to muscle growth and repair, and aid in weight management and satiety (2,3,4). By sparking culinary creativity, the Feed My People Chef Event inspired attendees to view pantry staples as versatile ingredients for delicious and nutritious meals, fostering community and challenging preconceived notions about food assistance.

Beef Sliders
Yields: 10-12 servings Prep Time: 15 minutes Cook Time: 8 hours for crockpot; 40 minutes for Instant Pot Total Time: 8 hours 15 minutes for crockpot or 55 minutes for Instant Pot

Ingredients
For the beef:

• 2 1/2 - 3 lbs boneless beef chuck roast, trim fat
• Olive oil cooking spray (or cooking spray of choice)
• 1 large yellow onion, thinly sliced
• 1 (6-ounce) can tomato paste
• 2 tablespoons yellow mustard
• 1 1/2 tablespoons apple cider vinegar (sub white wine vinegar)
• 1/2 cup water
• 2 teaspoons garlic powder
• 1 1/2 teaspoons dried oregano
• 2 teaspoons chili powder
• 2 teaspoons paprika (sub smoked paprika to enhance BBQ taste)
• 1 teaspoon fine salt
• 1/2 teaspoon black pepper

For the garlic mayonnaise:

• 1 teaspoon garlic powder
• 2 teaspoons lemon juice (or juice of half a lemon) to taste
• 1/4 teaspoon kosher salt
• 1/2 cup light mayonnaise

Optional:

• Whole-grain slider buns (or your preferred bun of choice)
• Leafy greens (arugula is a wonderful option!)

Instructions

For the crockpot:

1. Place the onions on the bottom of the slow cooker.
2. Cut beef roast into three chunks, about 1 pound each.
3. Place the meat in the slow cooker with the onions.
4. Combine the tomato paste, mustard, vinegar, water, garlic powder, oregano, chili powder, paprika, salt, and pepper in a small bowl, stir, and
   pour over the beef and onions.
5. Stir to coat the meat and onions.
6. Place the lid on the slow cooker and cook on low heat for 8-10 hours or until the meat is tender and shreds easily.
7. Remove the meat from slow cooker to a baking dish and shred with two forks. Return the beef to the slow cooker and stir into the onions and
   sauce before serving.

For the Instant Pot:

1. Select the ‘Saute’ function on the Instant Pot.
2. Cut the beef into three chunks, about 1 pound each.
3. When the pot is hot, add the oil (or spray the bottom with cooking spray) and let it get hot for a minute.
4. Add half the chunks of beef and sear on each side for about two minutes, trying to get some color. Remove from pot, spray pot again, and let it
   get hot for a minute before you repeat with the second batch. Remove and set aside.
5. Add the onion and cook, stirring frequently, about two-three minutes.
6. Press ‘Cancel’. Add the beef pieces and the remaining ingredients into the pot and combine.
7. Lock the lid into place and cook at high pressure for 40 minutes.
8. When cooking time is up, allow five minutes of natural pressure release before flipping the vent valve to ‘venting’ to release residual pressure.
9. Using two forks, shred the beef directly in the pot (or transfer to a plate if that’s easier, then return the beef to the pot after shedding). Stir to
   combine the shredded beef with the sauce.

For the garlic mayonnaise and serving:

1. In a bowl, combine all ingredients and stir to combine. Adjust the taste to your preference.
2. Store leftover beef and garlic mayonnaise separately in an airtight container in the refrigerator for up to four days. Beef may be frozen for up to three months.
3. Serve on a whole-grain bun and top with leafy greens and garlic mayonnaise.

**NOTE** Nutritional information for each recipe is calculated using advanced software and comprehensive food databases. Actual nutrient values may vary based on specific ingredient amounts, types, and brands.

1. Feed my people. Feed My People. Accessed July 28, 2024. https://feed-my-people.org/
2. Rhodes CE. Physiology, Oxygen Transport. November 14, 2022. Accessed July 28, 2024. https://www.ncbi.nlm.nih.gov/books/NBK538336/#:~:text=%5B7%5D%20One%20molecule%20of%20oxygen,to%20transport%20four%20oxygen%20molecules
3. Picking healthy proteins. www.heart.org. June 26, 2024. Accessed July 28, 2024. https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/nutrition-basics/picking-healthy-proteins.
4. Agarwal S, Fulgoni III, V. Contribution of beef to key nutrient intakes in American adults: An updated analysis with NHANES 2011-2018. Nutrition Research. July 1, 2022. Accessed July 28, 2024. https://www.sciencedirect.com/science/article/pii/S027153172200063X?via%3Dihub.
Photo Credits:
1. Mr. John DeGuire (left) and Erin Sprehe, MS, RDN, LD (right)

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