Pulled Beef Sandwich Barbecue (Print Version)
# Ingredients:
→ Beef and Seasoning
01 -
3–4 lbs beef chuck roast
02 -
1 large onion, sliced
03 -
3 cloves garlic, minced
04 -
1 teaspoon salt
05 -
1/2 teaspoon black pepper
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon ground cumin
→ Cooking Liquid
08 -
1 cup beef broth
09 -
1/2 cup barbecue sauce
10 -
2 tablespoons Worcestershire sauce
11 -
1 tablespoon brown sugar
→ To Serve
12 -
6–8 sandwich buns
13 -
Pickles, for topping (optional)
14 -
Coleslaw, for topping (optional)
15 -
Sliced onions, for topping (optional)
# Instructions:
01 -
Pat the beef chuck roast dry and coat all sides evenly with salt, black pepper, smoked paprika, and ground cumin.
02 -
Spread the sliced onion and minced garlic evenly on the bottom of a slow cooker or Dutch oven.
03 -
Position the seasoned beef on top of the aromatics, then pour in beef broth, barbecue sauce, Worcestershire sauce, and sprinkle brown sugar over the beef.
04 -
Cover and cook on low for 8–10 hours in a slow cooker, or in a Dutch oven at 300°F (150°C) for 4–5 hours, until the beef is fork-tender and shreds easily.
05 -
Transfer the cooked beef to a cutting board and shred into bite-sized pieces using two forks. Return the shredded beef to the cooker and fold it into the cooking juices.
06 -
If desired, arrange sandwich buns cut side up on a baking sheet and toast in a preheated oven or grill until lightly golden.
07 -
Layer a generous portion of pulled beef onto each bun base. Add pickles, coleslaw, or sliced onions as desired. Close with the bun tops and serve immediately.
# Notes:
01 -
For enhanced flavor, allow the shredded beef to rest in its cooking juices for at least 15 minutes before assembling.