Description
A deliciously tender pulled beef sandwich that’s perfect for any occasion.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup barbecue sauce (or your favorite sauce)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6–8 sandwich buns
- Optional toppings: pickles, coleslaw, sliced onions
Instructions
- Season the beef chuck roast with salt, pepper, smoked paprika, and cumin on all sides.
- Place the sliced onion and minced garlic in the bottom of the slow cooker or Dutch oven.
- Add the seasoned beef on top of the onions.
- Pour in the beef broth, barbecue sauce, Worcestershire sauce, and brown sugar.
- Cover and cook on low for 8-10 hours (or in a Dutch oven at 300°F/150°C for 4-5 hours), until the beef is tender and easily shredded.
- Remove the beef from the slow cooker and place it on a cutting board.
- Use two forks to shred the beef into bite-sized pieces.
- Return the shredded beef to the slow cooker and mix it with the cooking juices.
- If desired, toast the sandwich buns on a baking sheet in the oven or on a grill until lightly golden.
- Spoon a generous amount of the pulled beef onto the bottom half of each bun.
- Add optional toppings like pickles or coleslaw.
- Place the top half of the bun over the beef and press gently.
Notes
- This recipe can be prepared in advance and reheated before serving.
- For best results, let the beef rest for a few minutes before shredding to retain juices.
- Prep Time: 20 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Method: Slow Cooker or Dutch Oven
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg