Pulled Beef Sandwich
Pulled Beef Sandwich is a delightfully savory dish that’s filled with tender, slow-cooked beef and topped with a tangy barbecue sauce. It’s not heavy or overly greasy either. I think it’s a perfect summer or game-day meal, and if you’re not a barbecue fan, feel free to use your favorite sauce.
Kitchen Equipment Needed
- Slow cooker or Dutch oven
- Mixing bowls
- Measuring cups and spoons
- Forks for shredding
- Baking sheet (optional for toasting buns)
Ingredients
- 3-4 lbs beef chuck roast
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup barbecue sauce (or your favorite sauce)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6-8 sandwich buns
- Optional toppings: pickles, coleslaw, sliced onions
Directions
- Prepare the Beef:
- Season the beef chuck roast with salt, pepper, smoked paprika, and cumin on all sides.
- Slow Cook the Beef:
- Place the sliced onion and minced garlic in the bottom of the slow cooker or Dutch oven.
- Add the seasoned beef on top of the onions.
- Pour in the beef broth, barbecue sauce, Worcestershire sauce, and brown sugar.
- Cover and cook on low for 8-10 hours (or in a Dutch oven at 300°F/150°C for 4-5 hours), until the beef is tender and easily shredded.
- Shred the Beef:
- Remove the beef from the slow cooker and place it on a cutting board.
- Use two forks to shred the beef into bite-sized pieces.
- Return the shredded beef to the slow cooker and mix it with the cooking juices.
- Prepare the Buns:
- If desired, toast the sandwich buns on a baking sheet in the oven or on a grill until lightly golden.
- Assemble the Sandwiches:
- Spoon a generous amount of the pulled beef onto the bottom half of each bun.
- Add optional toppings like pickles or coleslaw.
- Place the top half of the bun over the beef and press gently.
