Go Back
Pulled beef sandwich with slow cooked shredded chuck roast, smoky BBQ sauce, toasted brioche bun, dill pickles, sliced cheddar cheese, and coleslaw served on white parchment

Pulled Beef Sandwich

Tender slow cooked shredded beef piled onto toasted buns with rich, savory braising juices. An easy and satisfying beef dinner for any night of the week.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lbs beef chuck roast
  • 1 tbsp olive oil
  • 1 large onion, sliced
  • 4 garlic cloves, minced
  • 1 cup beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • salt and black pepper to taste
  • 4 brioche or sandwich buns, toasted
  • optional toppings - pickles, coleslaw, sliced cheese

Equipment

  • Slow cooker or Dutch oven
  • Large Skillet
  • Two forks for shredding

Method
 

  1. Season the chuck roast on all sides with salt, pepper, smoked paprika, onion powder, and garlic powder. Pat dry first for better searing.
  2. Sear the beef in olive oil over medium-high heat for 3 to 4 minutes per side until deeply browned. Transfer to slow cooker or Dutch oven.
  3. Add sliced onion, minced garlic, beef broth, tomato paste, Worcestershire sauce, and dried thyme around the beef.
  4. Cook on LOW for 8 hours or HIGH for 5 hours in the slow cooker. For oven method, cover and cook at 300°F for 3.5 to 4 hours.
  5. Shred the beef using two forks, then return it to the pot and stir into the cooking juices. Rest for 5 minutes.
  6. Build the sandwiches on toasted buns and top with pickles, coleslaw, or cheese as desired.

Notes

  • Do not skip searing - it adds essential depth of flavor.
  • Keep the lid on during cooking to maintain steady heat.
  • Reduce the cooking liquid on the stove if it seems too thin before serving.
  • Leftovers store well in the fridge for up to 4 days or freeze for up to 3 months.