Slow Cooked Pulled Beef Sandwiches (Printable)
Melt-in-your-mouth beef slow-cooked with aromatic spices, served on soft buns with a crisp, tangy homemade coleslaw.
# What You Need:
→ Beef
01 - 3.3 lbs beef chuck roast, trimmed
02 - 1 tbsp olive oil
→ Dry Rub
03 - 2 tsp smoked paprika
04 - 1½ tsp garlic powder
05 - 1½ tsp onion powder
06 - 1 tsp ground cumin
07 - 1 tsp dried oregano
08 - 1 tsp salt
09 - ½ tsp black pepper
10 - ½ tsp chili powder (optional for heat)
→ Cooking Liquid
11 - 1 cup beef broth
12 - 2 tbsp Worcestershire sauce
13 - 2 tbsp apple cider vinegar
14 - 2 tbsp brown sugar
15 - 1 tbsp tomato paste
→ Sandwiches
16 - 6 soft sandwich buns or brioche buns
17 - 1 batch coleslaw
18 - Pickles (optional)
# Directions:
01 - In a small bowl, mix together all dry rub ingredients.
02 - Pat the beef roast dry and rub it all over with olive oil, then coat thoroughly with the dry rub.
03 - Place the seasoned beef in a slow cooker.
04 - In a separate bowl, whisk together beef broth, Worcestershire sauce, apple cider vinegar, brown sugar, and tomato paste. Pour the mixture over the beef.
05 - Cover and cook on LOW for 8 hours or until the beef is very tender and shreds easily with a fork.
06 - Once cooked, transfer the beef to a large bowl and shred with two forks. Skim excess fat from the slow cooker liquid, then return some of the liquid to the meat until the desired juiciness is reached.
07 - Toast the buns lightly if desired.
08 - Pile the pulled beef onto the buns, top with coleslaw and pickles if using, and serve immediately.
# Expert Tips:
01 -
- The set-it-and-forget-it approach gives you incredible flavor with minimal active cooking time, perfect for those days when you want something special without being chained to the stove.
- That magical moment when you pull apart the first tender chunk of beef and realize its fallen-apart perfection makes any patience during cooking absolutely worthwhile.
02 -
- Resist the urge to peek and lift the slow cooker lid during cooking – each time you do, you add about 20 minutes to the cooking time as all that precious heat escapes.
- The beef actually tastes better the next day, so consider making it ahead and reheating with a splash of the reserved cooking liquid for even more developed flavor.
03 -
- If you dont have 8 hours for slow cooking, cut the beef into 2-inch chunks before applying the rub – theyll cook faster while still developing that wonderful tender texture.
- Reserve about a cup of the cooking liquid separately in the refrigerator, then the next day, skim the hardened fat from the top and use the concentrated flavor base to make an incredible gravy for other meals.