Go Back

Pulled Beef Sandwich

A juicy, flavorful masterpiece that combines tender, shredded beef with savory spices, all nestled between soft buns. Perfect for a casual dinner or gathering with friends.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, BBQ
Calories: 450
Ingredients Method Notes

Ingredients
  

For the beef
  • 3-4 pounds beef chuck roast Choose a well-marbled chuck roast for best flavor.
  • 1 cup beef broth For moisture and flavor.
  • 1 medium onion, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce Or a substitute if needed.
  • 1 tablespoon smoked paprika Adds depth of flavor.
  • 1 teaspoon ground cumin
  • Salt to taste Salt and pepper For seasoning.
  • 4-6 buns buns for serving To serve the pulled beef.
Optional toppings
  • coleslaw For a creamy crunch.
  • pickles To add tanginess.
  • barbecue sauce For extra flavor.

Method
 

Preparation
  1. Season the beef chuck roast generously with salt, pepper, and smoked paprika.
  2. In a large skillet or Dutch oven, heat a little oil over medium-high heat. Sear the roast on all sides until it has a nice brown crust, about 4-5 minutes per side.
  3. In a slow cooker, place the sliced onion and garlic at the bottom. Add the browned beef on top, followed by the beef broth, brown sugar, Worcestershire sauce, and ground cumin.
Cooking
  1. Cover the slow cooker and cook on low for about 8 hours, or until the beef is fork-tender and easily shreds.
  2. Once done, remove the beef from the slow cooker and let it rest for a few minutes. Use two forks to shred it into bite-sized pieces.
  3. Return the shredded beef to the slow cooker, mixing it with the juices. Allow it to soak in the flavors for an additional 30 minutes.
Assembly
  1. Toast the buns if desired, and load them with a generous amount of the pulled beef. Top with your favorite toppings, and enjoy!

Notes

This sandwich is fantastic for leftovers! You can repurpose it in tacos or nachos. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 3 months.