Begin by preparing the beef: Trim any excess fat from the chuck roast and cut it into large chunks. This will ensure even cooking. Season generously with paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Rub the spices thoroughly into the beef.

Heat a large skillet over medium-high heat and add a tablespoon of oil. Once hot, sear the seasoned beef chunks for about 3-4 minutes on each side until browned. You want a nice caramelization for added flavor. Avoid crowding the pan, as this can cause steaming instead of browning.

Transfer the seared beef to your slow cooker. Pour in the BBQ sauce and beef broth, ensuring the beef is well-coated. The liquid should cover about half of the beef; too much liquid will make it soggy.

Cover and cook on low for 6-8 hours or on high for 4 hours. The beef is done when it shreds easily with a fork. Check at the 6-hour mark if on low, or at 4 hours if on high.

While the beef is cooking, prepare the coleslaw. In a large bowl, combine the shredded green cabbage, grated carrots, and red cabbage. In a separate bowl, mix together the mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Refrigerate until serving; this allows flavors to meld.

Once the beef is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded beef to the cooker, mixing it with the remaining sauce for added flavor.

To assemble the sliders, take a brioche bun and pile on a generous amount of the BBQ pulled beef. Top with a scoop of coleslaw and any additional BBQ sauce if desired. Garnish with pickles if you like a tangy crunch. Serve immediately and enjoy!