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.

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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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.

Notes

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

If using a slow cooker, follow the same steps and cook on low for 6-8 hours until the beef is tender.

To make it spicier, add more chili powder, cayenne pepper, or chopped fresh jalapeños.

This recipe can be made with pork shoulder or chicken thighs for variation.

Freezes well for up to 3 months. Thaw overnight and reheat on the stove or in the microwave.

Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Category: Main Dish
Method: Slow-cooking
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 450
Sugar: 12g
Sodium: 950mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 35g
Cholesterol: 95mg