Description
This Pulled Beef Sandwich recipe features tender, slow-cooked beef chuck roast infused with smoky paprika and spices, combined with flavorful barbecue sauce and served on toasted sandwich buns. The beef cooks low and slow until perfectly shreddable, making it ideal for hearty sandwiches topped with optional coleslaw for a crunchy, tangy finish.
Ingredients
Scale
Beef and Seasoning
- 3 lbs beef chuck roast
- 1 tbsp smoked paprika
- 1 tsp chili powder
- 1 tsp ground cumin
- Salt and pepper to taste
Aromatics and Liquids
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup barbecue sauce, divided
Serving
- 4 sandwich buns, toasted
- Coleslaw for topping (optional)
Instructions
- Season the beef: Generously season the 3 lbs beef chuck roast on all sides with salt, pepper, smoked paprika, chili powder, and ground cumin to ensure a flavorful base.
- Prepare slow cooker base: Place the sliced onion and minced garlic evenly at the bottom of your slow cooker or Dutch oven to create a fragrant foundation for the beef.
- Add the beef and liquids: Set the seasoned beef on top of the onions and garlic. Pour 1 cup of beef broth and half (½ cup) of the barbecue sauce over the roast to keep the meat moist and infuse it with smoky, tangy flavor.
- Cook low and slow: Cover and cook on low heat for 8 hours or until the beef is tender and easily shreds with a fork, allowing the collagen to break down and develop deep flavors.
- Shred the beef: Carefully remove the beef from the cooker and use two forks to shred it into bite-size pieces.
- Mix with barbecue sauce: Combine the shredded beef with the remaining ½ cup of barbecue sauce to coat it evenly, enhancing the saucy texture and flavor.
- Assemble the sandwiches: Pile the sauced pulled beef onto toasted sandwich buns. Optionally, top with coleslaw for a crisp, refreshing contrast, then serve immediately for a satisfying meal.
Notes
- For extra smoky flavor, use a barbecue sauce with smoky notes or add a dash of liquid smoke.
- Coleslaw is optional but adds a nice crunch and balances the richness of the beef.
- Any sturdy sandwich bun will work, but brioche or potato rolls add extra softness and taste.
- Leftover pulled beef can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- For quicker cooking, you can use a pressure cooker or Instant Pot; cook for approximately 60-75 minutes under high pressure.
