Pulled Beef Sandwich
Tender, slow-cooked beef in a rich, flavorful sauce, served on a soft bun. This easy recipe is perfect for a comforting meal or a crowd-pleasing sandwich.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 6 sandwiches 1x
- Category: Dinner, Sandwiches
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
For the Pulled Beef:
- 3 lbs beef chuck roast (or brisket)
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup beef broth
- ½ cup barbecue sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 1 tsp mustard (yellow or Dijon)
For Serving:
- 6 brioche or hamburger buns
- ½ cup coleslaw (optional, for topping)
- Extra barbecue sauce (for drizzling)
Instructions
- Prepare the beef: Pat the beef dry and season it with salt, pepper, smoked paprika, garlic powder, and onion powder.
- Sear the beef: Heat olive oil in a large skillet over medium-high heat. Sear the beef for 2-3 minutes on each side until browned.
- Slow cook: Transfer the beef to a slow cooker. Add beef broth, barbecue sauce, Worcestershire sauce, apple cider vinegar, brown sugar, and mustard. Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef is tender and easily shreddable.
- Shred the beef: Remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the sauce and stir to coat.
- Assemble the sandwiches: Toast the buns if desired. Pile the pulled beef onto the buns, top with coleslaw, and drizzle with extra barbecue sauce. Serve warm.
Notes
- For a smoky flavor, add ½ teaspoon of liquid smoke.
- This can also be made in an Instant Pot (cook on high pressure for 60 minutes, then natural release for 15 minutes).
- Pulled beef can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Find it online: https://ukfinda.com/pulled-beef-sandwich/