Description

This Pulled Beef Sandwich recipe features tender, slow-cooked beef chuck roast seasoned with smoky spices and simmered in a rich barbecue sauce. Perfectly shredded and served on toasted sandwich buns, it delivers a satisfying and flavorful meal ideal for easy family dinners or casual gatherings. Optional coleslaw adds a refreshing crunch to complement the savory beef.

Ingredients

Scale

Beef and Seasoning

3 lbs beef chuck roast
1 tbsp smoked paprika
1 tsp chili powder
1 tsp ground cumin
Salt and pepper to taste

Vegetables and Liquids

1 large onion, sliced
4 cloves garlic, minced
1 cup beef broth
1 cup barbecue sauce (divided)

Serving

4 sandwich buns, toasted
Coleslaw for topping (optional)

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Instructions

Season the Beef: In a small bowl, mix smoked paprika, chili powder, cumin, salt, and pepper. Rub this seasoning evenly all over the beef chuck roast to ensure the flavors penetrate the meat.
Prepare the Cooking Base: Place the sliced onion and minced garlic in the bottom of a slow cooker or Dutch oven. These aromatics will infuse the beef during cooking.
Add Beef and Liquids: Lay the seasoned beef roast on top of the onions and garlic. Pour 1 cup of beef broth and half of the barbecue sauce over the beef to provide moisture and flavor.
Cook Low and Slow: Cover and cook on low heat for 8 hours, or until the beef is fork-tender and easily shreds. This slow cooking breaks down connective tissues, making the meat juicy and tender.
Shred the Beef: Carefully remove the beef from the cooker and shred it using two forks, pulling apart the fibers to create the pulled texture.
Mix with Barbecue Sauce: In a large bowl, combine the shredded beef with the remaining barbecue sauce, ensuring the meat is evenly coated and flavorful.
Assemble Sandwiches: Pile the sauced pulled beef onto toasted sandwich buns. Top with coleslaw if desired for added crunch and tang.

Notes

Use a well-marbled beef chuck roast for the best tenderness and flavor.
If you don’t have a slow cooker, you can cook the beef in a Dutch oven in a low oven (around 300°F) for 3-4 hours until tender.
For a spicier sandwich, add cayenne pepper or hot sauce to the seasoning or barbecue sauce.
Leftover pulled beef can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Serving with coleslaw adds a refreshing crunch and balances the richness of the beef.