Description
This Pulled Beef Sandwich recipe features tender, slow-cooked beef chuck roast infused with smoky and spicy flavors. Cooked low and slow with a blend of spices, garlic, and onion, then mixed with tangy barbecue sauce, it’s perfect for a satisfying sandwich topped with crisp coleslaw.
Ingredients
Scale
Main Ingredients
- 3 lbs beef chuck roast
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup barbecue sauce
- 1 tbsp smoked paprika
- 1 tsp chili powder
- 1 tsp ground cumin
- Salt and pepper to taste
- 4 sandwich buns, toasted
- Coleslaw for topping (optional)
Instructions
- Season the beef: In a bowl, mix salt, pepper, smoked paprika, chili powder, and ground cumin. Rub this seasoning evenly over the entire surface of the 3 lbs beef chuck roast, ensuring it is fully coated for maximum flavor.
- Prepare the base: Place the sliced onion and minced garlic in the bottom of your slow cooker or Dutch oven. This will add a flavorful base layer for the beef to cook on top of.
- Add the beef and liquids: Lay the seasoned beef roast on top of the onions and garlic. Pour 1 cup of beef broth and half (½ cup) of the barbecue sauce over the beef, distributing it evenly to keep the meat moist during cooking.
- Slow cook the beef: Set the slow cooker to low heat and cook for 8 hours, or until the beef is very tender and easily shreds apart with a fork. If using a Dutch oven, cook covered at a low temperature (around 275°F) for the same duration in the oven.
- Shred the beef: Carefully remove the beef from the cooker. Use two forks to pull the meat apart into tender shreds.
- Mix in remaining barbecue sauce: Transfer the shredded beef to a bowl and combine it with the remaining ½ cup of barbecue sauce, ensuring the meat is evenly coated for rich flavor.
- Assemble the sandwiches: Pile the sauced shredded beef onto toasted sandwich buns. Top with coleslaw if desired for added crunch and freshness, then serve immediately.
Notes
- Using a slow cooker ensures the beef becomes tender and easy to shred, but a Dutch oven works as well for stovetop or oven slow cooking.
- Adjust the level of barbecue sauce to your taste preference, adding more if you like a saucier sandwich.
- Coleslaw is optional but adds a nice contrast in texture and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For extra smoky flavor, consider using a smoked paprika or adding a drop of liquid smoke.
