Pulled Beef Sandwich
Slow cooked chuck roast shredded into tender, saucy pulled beef and piled onto toasted brioche buns. An easy, satisfying beef dinner that practically makes itself.
Equipment
- Crockpot or Slow Cooker
- Cast iron skillet
- Two Forks
Ingredients
- 3 lbs beef chuck roast
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1 cup beef broth
- 1/2 cup barbecue sauce plus more for serving
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 6 brioche buns toasted
- coleslaw or pickled onions optional topping
Instructions
- Pat the chuck roast dry with paper towels. Mix salt, pepper, smoked paprika, garlic powder, onion powder, and cumin and rub all over the meat.
- Sear the roast in olive oil over medium-high heat, 3 to 4 minutes per side, until deeply browned on all sides.
- Transfer the roast to the crockpot. Whisk together beef broth, barbecue sauce, Worcestershire sauce, and tomato paste, then pour over the beef.
- Cook on low for 8 to 9 hours or high for 4 to 5 hours, until the beef shreds easily with a fork.
- Shred the beef directly in the pot using two forks and stir to coat in the juices.
- Toast the brioche buns in a dry skillet with a little butter. Pile the pulled beef onto the buns and add toppings as desired.
Notes
- Chuck roast is the best cut - do not substitute with lean cuts.
- Do not skip the sear, it builds the base flavor.
- Keep some cooking liquid with leftovers to prevent drying out.
- Freezes well for up to 3 months.