Slow Cooker Pulled Beef Sandwiches (Printable)

Tender shredded beef slow-cooked with spices and savory sauces, piled high on soft buns with your favorite toppings.

# What You'll Need:

→ Beef

01 - 3.3 lbs beef chuck roast, trimmed of excess fat

→ Spices & Seasonings

02 - 2 teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
04 - 1 tablespoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon dried oregano

→ Vegetables

08 - 1 large yellow onion, sliced
09 - 3 cloves garlic, minced

→ Liquids

10 - 1 cup beef broth
11 - 1 cup barbecue sauce, plus extra for serving
12 - 2 tablespoons Worcestershire sauce

→ To Serve

13 - 6 sandwich buns
14 - Optional toppings: coleslaw, sliced pickles, sliced red onion, cheddar cheese

# How-to Steps:

01 - Combine salt, pepper, smoked paprika, garlic powder, onion powder, and dried oregano in a small bowl.
02 - Rub the spice mixture evenly over all sides of the beef chuck roast.
03 - Arrange sliced onion and minced garlic at the bottom of the slow cooker. Place the seasoned roast on top of the vegetables.
04 - Pour beef broth, barbecue sauce, and Worcestershire sauce over the beef.
05 - Cover and cook on low setting for 8 hours until fork-tender and easily shredded.
06 - Transfer cooked beef to a large bowl. Shred using two forks, removing and discarding any large fat pieces.
07 - Skim excess fat from the cooking liquid remaining in the slow cooker. Return shredded beef and mix thoroughly with the juices.
08 - Pile the beef onto sandwich buns. Top with extra barbecue sauce and your choice of coleslaw, pickles, or onions.

# Expert Pointers:

01 -
  • The beef literally falls apart with nothing more than a fork and minimal effort
  • Your kitchen smells incredible for eight hours straight
  • Leftovers taste even better the next day
02 -
  • Skip the urge to lift the lid during cooking because every peek adds 15 minutes to the time
  • The beef needs to rest briefly before shredding or it will not hold its juices as well
  • Fat skimming is worth the extra few minutes for a cleaner final dish
03 -
  • Pat the beef dry before applying the rub for better adhesion
  • Let the meat cool slightly in the juices before shredding for maximum moisture retention

Go back