This pulled beef sandwich is a hearty treat packed with juicy, tender beef that’s been cooked low and slow. It’s topped with tangy barbecue sauce and served on a soft bun!
Honestly, nothing beats the feeling of biting into this delicious sandwich. I love to add extra pickles because, let’s face it, pickles make everything better! 😄
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is ideal for slow cooking due to its fat content, which keeps the meat tender. If you’re looking for a lighter option, you can substitute with turkey breast or pork shoulder, but adjust cooking times accordingly.
Barbecue Sauce: I lean towards a tangy barbecue sauce for this sandwich, but feel free to use your favorite! For a healthier option, try sugar-free barbecue sauce or make your own by combining tomato paste and vinegar with spices.
Worcestershire Sauce: This adds a depth of flavor. If you’re out, soy sauce can work as a substitute, but use less as it’s saltier. Or, a mix of vinegar and a dash of sugar will also do!
Onion and Garlic: These are key for flavor. I prefer fresh onions and garlic, but you can use garlic powder and onion powder if that’s what you have on hand. Just adjust the amounts to taste.
Burger Buns: Brioche or pretzel buns add a nice touch. If you’re avoiding gluten, look for gluten-free buns or lettuce wraps as a fresh alternative.
How Do I Get the Perfect Shredded Beef?
Shredding the beef right is crucial for a great sandwich texture. After the slow cook, let the beef rest a bit—it makes shredding easier. Use two forks and pull the meat apart, ensuring you’re pulling in the direction of the grain for that perfect shredded look.
- Start by taking the beef out of the slow cooker and place it on a cutting board.
- Use two forks: one to hold down the meat, and the other to pull apart the strands.
- If it’s nice and tender, it should fall apart easily!
- Once shredded, mix the beef back into the juices in the slow cooker. This adds flavor and moisture back to the meat, making it even tastier for your sandwiches.
How to Make Pulled Beef Sandwich
Ingredients You’ll Need:
For the Pulled Beef:
- 2 pounds beef chuck roast
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup barbecue sauce (your choice)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- Salt and pepper, to taste
For Assembling:
- 6 burger buns (preferably brioche or pretzel)
- 2 cups shredded cheddar cheese
- Pickles (optional, for garnish)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and 8 hours for slow cooking. After the beef is cooked and shredded, you can assemble the sandwiches in about 10 minutes. Just let the slow cooker do its magic while you enjoy your day!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by seasoning the beef chuck roast generously with salt and pepper on all sides. This will enhance its flavor as it cooks.
2. Sear the Meat:
In a large skillet, heat a little oil over medium-high heat. When the oil is hot, add the beef roast and sear it on all sides until nicely browned, which should take about 3-4 minutes per side. Once done, remove the beef from the skillet and set it aside for a moment.
3. Sauté the Aromatics:
In the same skillet, add the diced onion and sauté for about 3-4 minutes until it starts to soften. Then, add the minced garlic and cook for an additional minute until it’s fragrant. This will add a wonderful base flavor to your dish!
4. Combine Ingredients:
Grab your slow cooker! In it, combine the seared beef, the sautéed onions and garlic, beef broth, barbecue sauce, Worcestershire sauce, brown sugar, smoked paprika, cumin, and onion powder. Stir everything together to mix well. It should smell divine!
5. Slow Cook:
Cover the slow cooker and let it cook on low for 8 hours. This slow cooking will make the beef tender and easy to shred, so just let it work its magic.
6. Shred the Beef:
When your cooking time is up, carefully remove the beef from the slow cooker. Use two forks to shred the beef into pieces. Return the shredded beef back into the slow cooker to soak up all those tasty juices again.
7. Prepare the Buns:
If you like, you can toast the burger buns lightly to give them a nice crispness. This adds a great touch to your sandwich!
8. Assemble the Sandwich:
On the bottom half of each bun, add a generous portion of the pulled beef. Sprinkle some shredded cheddar cheese on top and drizzle with extra barbecue sauce if you’re feeling saucy!
9. Melt the Cheese:
To melt the cheese, you can place the assembled sandwiches under a broiler for a couple of minutes or cover them with a lid to let the heat of the meat do the melting. Just watch them closely so they don’t burn!
10. Serve:
Add pickles if you’re using them, place the top of the bun on, and serve immediately while hot. Enjoy your delicious pulled beef sandwich!
Can I Use a Different Cut of Beef for This Recipe?
Absolutely! While chuck roast is ideal for pulling due to its tenderness after slow cooking, you can also use brisket or round roast. Just keep in mind that cooking times may vary slightly—these cuts may require a bit more or less time to become tender.
What If I Don’t Have a Slow Cooker?
No problem! You can prepare this in a Dutch oven. After searing the meat and sautéing the onions and garlic, add all ingredients to the Dutch oven, cover, and bake in the oven at 300°F (150°C) for about 3-4 hours, or until the beef is tender and shreds easily.
How to Store Leftover Pulled Beef?
Store any leftovers in an airtight container in the fridge for up to 4 days. To freeze, place the shredded beef in a freezer-safe bag or container, removing as much air as possible. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Make This Recipe Spicier?
Definitely! If you love heat, add some cayenne pepper or diced jalapeños to the slow cooker for extra spice. You can also try a spicier barbecue sauce. Just adjust the amount to suit your taste!
