Slow Cooker Pulled Beef Sandwiches (Print Version)
# Ingredients:
→ Meat and Seasonings
01 -
3-4 pounds beef chuck roast
02 -
1 teaspoon salt
03 -
1/2 teaspoon black pepper
04 -
1 teaspoon smoked paprika
05 -
1 teaspoon ground cumin
→ Aromatics and Sauce
06 -
1 large onion, sliced
07 -
3 cloves garlic, minced
08 -
1 cup beef broth
09 -
1/2 cup barbecue sauce
10 -
2 tablespoons Worcestershire sauce
11 -
1 tablespoon brown sugar
→ For Serving
12 -
6-8 sandwich buns
13 -
Pickles (optional)
14 -
Coleslaw (optional)
15 -
Sliced onions (optional)
# Instructions:
01 -
Rub the chuck roast all over with salt, pepper, smoked paprika, and cumin, ensuring it's evenly coated on all sides.
02 -
Spread the sliced onions and minced garlic across the bottom of your slow cooker or Dutch oven. Place the seasoned beef on top of this aromatic bed.
03 -
Pour the beef broth, barbecue sauce, Worcestershire sauce, and brown sugar over the beef. These flavors will infuse into the meat as it cooks.
04 -
Cover and cook on low for 8-10 hours in a slow cooker, or in a Dutch oven at 300°F (150°C) for 4-5 hours. The beef is ready when it's tender enough to easily shred with a fork.
05 -
Remove the beef to a cutting board and shred it using two forks, pulling apart in opposite directions. Return the shredded meat to the cooking liquid and stir to combine.
06 -
Optionally toast your sandwich buns until lightly golden. Pile generous portions of the juicy pulled beef onto each bun bottom, add your choice of toppings, and complete with the top half of the bun.
# Notes:
01 -
The beef can be cooked ahead and refrigerated for up to 3 days
02 -
Freezes well for up to 3 months in airtight containers
03 -
For spicier pulled beef, add hot sauce or red pepper flakes to the cooking liquid