Pulled Beef Sandwich: A Slow-Cooked Delight for Beginner Cooks
A simple and delicious recipe for pulled beef sandwiches, slow-cooked to tender perfection with flavorful spices and sauces. Perfect for beginner cooks looking for an easy and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6-8 servings 1x
- Category: Main Course, Dinner
- Method: Slow Cooking, Shredding
- Cuisine: American
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup barbecue 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: pickles, coleslaw, sliced onions
Instructions
- Prepare the Beef: Season the beef chuck roast with salt, pepper, smoked paprika, and cumin on all sides. Seasoning the beef ensures a flavorful final product by allowing the spices to penetrate the meat.
- 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. The beef is ready when it falls apart easily with a fork, indicating that the connective tissues have broken down. Use a slow cooker or dutch oven.
- 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. Shredding the beef while it’s still warm makes it easier, as the meat is more pliable.
- Prepare the Buns: If desired, toast the sandwich buns on a baking sheet in the oven or on a grill until lightly golden. Toasting the buns adds a nice texture and prevents them from becoming soggy.
- 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. Don’t overfill the buns to avoid a messy sandwich and ensure that the sandwich is easy to handle.
Notes
- Season beef generously.
- Cook until tender.
- Shred while warm.
- Toast buns for texture.