Slow Cooker Pulled Beef Sandwiches (Printable)

Tender shredded beef slow-cooked for 8 hours, served on soft buns with your favorite toppings.

# What You Need:

→ Beef

01 - 3.3 lbs beef chuck roast, trimmed of excess fat

→ Spices & Seasonings

02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 1 tbsp smoked paprika
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - 1 tsp dried oregano

→ Vegetables

08 - 1 large yellow onion, sliced
09 - 3 cloves garlic, minced

→ Liquids

10 - 1 cup beef broth
11 - 1 cup barbecue sauce (plus extra for serving)
12 - 2 tbsp Worcestershire sauce

→ To Serve

13 - 6 sandwich buns
14 - Optional: coleslaw, sliced pickles, sliced red onion, cheddar cheese

# How-To:

01 - In a small bowl, combine salt, pepper, smoked paprika, garlic powder, onion powder, and dried oregano.
02 - Rub the spice mixture all over the beef chuck roast, ensuring even coverage.
03 - Place the sliced onion and minced garlic in the bottom of the slow cooker. Set the seasoned beef roast on top.
04 - Pour the beef broth, barbecue sauce, and Worcestershire sauce over the beef.
05 - Cover and cook on low for 8 hours, or until the beef is fork-tender and shreds easily.
06 - Transfer the beef to a large bowl and shred with two forks, discarding any large pieces of fat.
07 - Skim excess fat from the cooking liquid in the slow cooker. Return the shredded beef to the slow cooker and mix with the juices.
08 - Serve the pulled beef on sandwich buns with extra barbecue sauce and desired toppings such as coleslaw or pickles.

# Expert Advice:

01 -
  • The house smells incredible all day long and makes coming home feel like an event
  • It transforms an affordable tough cut of meat into something tender and luxurious
  • You can feed a crowd with minimal active effort and maximum compliments
02 -
  • Skip the temptation to lift the lid during cooking, every peek adds 15 to 20 minutes to your cooking time
  • Letting the beef rest in the juices after shredding is what makes it juicy instead of dry
  • The meat needs to reach an internal temperature of at least 200 degrees Fahrenheit for proper tenderness
03 -
  • Pat the beef completely dry before applying the rub for better adherence and flavor penetration
  • If you're short on time, cook on high for 5 to 6 hours instead of low for 8

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