Tender Pulled Beef Sandwiches (Printable)

Tender shredded beef slow-cooked and served on soft buns with tangy barbecue sauce and optional toppings.

# What You'll Need:

→ Beef

01 - 3 lbs boneless beef chuck roast, trimmed

→ Seasoning & Rub

02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 2 tsp smoked paprika
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - ½ tsp ground cumin

→ Cooking Liquid

08 - 1 large yellow onion, thinly sliced
09 - 4 cloves garlic, minced
10 - 1 cup beef broth
11 - 1 cup barbecue sauce, plus extra for serving
12 - 2 tbsp apple cider vinegar
13 - 2 tbsp Worcestershire sauce

→ For Serving

14 - 6 sandwich buns or rolls
15 - Coleslaw (optional)
16 - Pickles (optional)
17 - Additional barbecue sauce

# How-to Steps:

01 - In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and ground cumin. Rub the mixture evenly over the entire surface of the beef chuck roast.
02 - Place the thinly sliced yellow onion and minced garlic at the bottom of the slow cooker. Lay the seasoned beef roast on top of the aromatics.
03 - Whisk together beef broth, barbecue sauce, apple cider vinegar, and Worcestershire sauce in a separate bowl. Pour this mixture evenly over the beef in the slow cooker.
04 - Cover and cook on low heat for 8 hours, or until the beef becomes tender enough to shred easily with forks.
05 - Remove the beef from the slow cooker and shred it thoroughly using two forks. Skim excess fat from the remaining cooking liquid, then return the shredded beef to the slow cooker and stir to coat with the juices.
06 - Toast sandwich buns if desired. Pile the pulled beef onto buns and top with additional barbecue sauce, coleslaw, and pickles as preferred. Serve immediately while hot.

# Expert Pointers:

01 -
  • The slow cooker does all the work while you go about your day, no hovering required.
  • The beef gets so tender it shreds with barely any effort, soaking up all that tangy, smoky sauce.
  • It feeds a crowd without fuss and tastes even better the next day.
02 -
  • Don't skip trimming the roast, excess fat will make the sauce greasy instead of silky.
  • If you lift the lid to check on it early, you add at least 20 minutes to the cook time, so resist the urge.
  • Shred the beef while it's still warm, it's much easier than waiting until it cools.
03 -
  • Sear the roast in a hot pan before adding it to the slow cooker for an extra layer of flavor, though it's not required.
  • Use a mix of your favorite barbecue sauce and a smoky or spicy variety to create a custom flavor profile.
  • Let the beef rest in the cooking liquid for 10 minutes after shredding so it absorbs even more flavor.

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