Name: Pulled Beef Sandwich
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: American
Ingredients: 2 lbs beef chuck roast; 1 tablespoon olive oil; 1 medium onion, sliced; 3 cloves garlic, minced; 1 cup beef broth; 1/2 cup barbecue sauce; 1/4 cup apple cider vinegar; 2 tablespoons brown sugar; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1 teaspoon chili powder; Salt and pepper, to taste; 4 sandwich buns; Coleslaw, for serving (optional)

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If you're craving a hearty, delicious, and satisfying meal, these pulled beef sandwiches are the answer. With tender, slow-cooked beef in a rich, flavorful sauce, this recipe is perfect for a weekend meal or a family gathering. The pulled beef pairs beautifully with a soft sandwich bun and a crunchy side of coleslaw, making each bite a delightful experience.

Pulled Beef Sandwich

Ingredients

2 lbs beef chuck roast

1 tablespoon olive oil

1 medium onion, sliced

3 cloves garlic, minced

1 cup beef broth

½ cup barbecue sauce

¼ cup apple cider vinegar

2 tablespoons brown sugar

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper, to taste

4 sandwich buns

Coleslaw, for serving (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat the olive oil in a large pot or Dutch oven over medium-high heat.

Season the beef chuck roast with salt, pepper, smoked paprika, cumin, and chili powder.

Sear the beef roast on all sides until browned, about 5-7 minutes. Remove from the pot and set aside.

In the same pot, add the sliced onion and minced garlic. Cook for 2-3 minutes until softened and fragrant.

Pour in the beef broth, barbecue sauce, apple cider vinegar, and brown sugar. Stir everything together to combine.

Return the beef roast to the pot, making sure it’s submerged in the liquid. Bring the mixture to a simmer.

Cover the pot and reduce the heat to low. Let it cook for 3-4 hours, or until the beef is fork-tender and shreds easily.

Remove the beef from the pot and shred it with two forks, discarding any excess fat.

Return the shredded beef to the pot with the sauce and stir to coat the meat with the flavorful liquid.

Toast the sandwich buns in a separate skillet or oven until golden brown.

Serve the pulled beef on the toasted buns, topped with optional coleslaw for added texture.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 3 hours 30 minutes

Total Time: 3 hours 45 minutes

Servings: 4 servings

Variations

I love that this pulled beef recipe is versatile. If I want to change things up, I can:

Use a different meat: You can substitute the beef chuck roast with pork shoulder for pulled pork sandwiches or even use chicken thighs for a lighter version.

Spicy kick: Add some hot sauce or a few chopped jalapeños to the sauce for extra heat.

Change the sauce: If you're not a fan of barbecue sauce, try using a tomato-based sauce or a honey mustard sauce for a different flavor profile.

Storage/Reheating

Storage: Leftover pulled beef can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: To reheat, simply warm the beef in a pot over medium heat, adding a splash of beef broth if it has thickened too much. You can also reheat it in the microwave, stirring halfway through for even heating.

FAQs

How can I make this recipe in a slow cooker?

If I want to use a slow cooker, I can follow the same steps for seasoning and searing the beef roast, then place everything into the slow cooker. I cook on low for 6-8 hours or until the beef is tender and shreds easily.

Can I use a different cut of beef for this recipe?

Yes! While I love using beef chuck roast, you can also use brisket or round roast. Just make sure to cook the meat long enough for it to become fork-tender.

Can I freeze the pulled beef?

Definitely! I can freeze the pulled beef in an airtight container or freezer bag for up to 3 months. To reheat, just thaw it overnight in the fridge and warm it on the stove or in the microwave.

Is there a way to make this recipe spicier?

If I love a little heat, I can add more chili powder, a dash of cayenne pepper, or even some chopped fresh jalapeños to the sauce mixture to amp up the spice level.

What should I serve with pulled beef sandwiches?

While I love serving these sandwiches with coleslaw for crunch, I can also pair them with some crispy fries, potato salad, or a side of roasted vegetables for a complete meal.

Conclusion

These pulled beef sandwiches are an absolute winner. With tender, flavorful beef soaked in a smoky, tangy sauce, they make the perfect meal for any occasion. Whether I'm serving them for a casual lunch or a family dinner, this recipe is always a crowd-pleaser. Plus, it’s super easy to make, with minimal prep work and maximum flavor.

Recipe:

Pulled Beef Sandwich

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Author: Cheryl
Total Time: 3 hours 45 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Tender, juicy, and flavorful pulled beef sandwiches made with slow-cooked beef in a rich, smoky, and slightly tangy sauce. Perfect for a hearty meal with a soft sandwich bun and optional coleslaw for added texture.

Instructions

Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the beef chuck roast with salt, pepper, smoked paprika, cumin, and chili powder.
Sear the beef roast on all sides until browned, about 5-7 minutes. Remove from the pot and set aside.
In the same pot, add the sliced onion and minced garlic. Cook for 2-3 minutes until softened and fragrant.
Pour in the beef broth, barbecue sauce, apple cider vinegar, and brown sugar. Stir everything together to combine.
Return the beef roast to the pot, making sure it’s submerged in the liquid. Bring the mixture to a simmer.
Cover the pot and reduce the heat to low. Let it cook for 3-4 hours, or until the beef is fork-tender and shreds easily.
Remove the beef from the pot and shred it with two forks, discarding any excess fat.
Return the shredded beef to the pot with the sauce and stir to coat the meat with the flavorful liquid.
Toast the sandwich buns in a separate skillet or oven until golden brown.
Serve the pulled beef on the toasted buns, topped with optional coleslaw for added texture.