Slow Cooker Pulled Beef Sandwiches (Printable)
Tender shredded beef slow-cooked to perfection with aromatic spices, served on soft buns with crisp, tangy slaw.
# What You'll Need:
→ Beef
01 - 3.3 pounds beef chuck roast, trimmed
02 - 2 teaspoons kosher salt
03 - 1 teaspoon black pepper
04 - 1 tablespoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon dried oregano
08 - 2 tablespoons brown sugar
→ Cooking Liquid
09 - 1 large onion, sliced
10 - 4 cloves garlic, minced
11 - 1 cup beef broth
12 - 0.5 cup barbecue sauce
13 - 2 tablespoons apple cider vinegar
14 - 1 tablespoon Worcestershire sauce
→ Slaw
15 - 3.5 ounces shredded green cabbage
16 - 3.5 ounces shredded carrots
17 - 0.25 cup mayonnaise
18 - 2 tablespoons apple cider vinegar
19 - 1 tablespoon honey
20 - 0.5 teaspoon celery seed, optional
21 - Salt and pepper, to taste
→ To Serve
22 - 6 soft sandwich buns or brioche rolls
# How To Make It:
01 - In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dried oregano, and brown sugar. Rub the spice mixture evenly over all sides of the beef chuck roast.
02 - Place sliced onions and minced garlic in the bottom of the slow cooker. Set the seasoned beef roast on top of the aromatics.
03 - In a measuring jug, whisk together beef broth, barbecue sauce, apple cider vinegar, and Worcestershire sauce. Pour the mixture evenly over the beef.
04 - Cover the slow cooker and cook on low heat for 8 hours, until the beef is tender and shreds easily with a fork.
05 - While the beef cooks, whisk together mayonnaise, apple cider vinegar, honey, celery seed if using, salt, and pepper in a large bowl. Add shredded cabbage and carrots, tossing to coat evenly. Refrigerate until ready to serve.
06 - Transfer the cooked beef to a large bowl and shred using two forks. Skim excess fat from the cooking liquid in the slow cooker, then return shredded beef to the cooker and stir to combine with juices.
07 - Place a generous portion of pulled beef on the bottom half of each bun. Top with a spoonful of slaw and cover with the top bun half. Serve immediately.
# Expert Tips:
01 -
- The beef practically shreds itself after eight hours, giving you that satisfying moment when your fork glides through like butter.
- You can prep everything in the morning, go about your day, and return to a house filled with mouthwatering aromas that make everyone suddenly appear in the kitchen.
02 -
- Never skip the step of returning the shredded beef to the cooking liquid or youll miss out on the most flavorful juices that make this dish exceptional.
- The slaw actually tastes better when made at least an hour ahead, giving the vegetables time to soften slightly while maintaining their essential crunch.
03 -
- For an even richer flavor, sear the seasoned beef in a hot pan before transferring it to the slow cooker, creating a caramelized crust that adds another dimension to the final dish.
- Save some of the cooking liquid separately when storing leftover beef so you can control the moisture when reheating, preventing the meat from becoming soggy.