Beef Sandwiches (Printable Version)
Shredded slow-cooked beef chuck tossed with tangy BBQ sauce, making the coziest sandwich you'll crave.
# Ingredients:
→ Beef & Base
01 -
1 large yellow onion, sliced into strips
02 -
3-4 pounds of chuck roast
03 -
1 cup of flavorful beef stock
04 -
3 minced garlic cloves
→ Sauce & Seasonings
05 -
1 teaspoon cumin powder
06 -
1 tablespoon packed brown sugar
07 -
½ cup of your go-to BBQ sauce
08 -
1 teaspoon smoked paprika
09 -
2 tablespoons Worcestershire sauce
10 -
½ teaspoon freshly cracked black pepper
11 -
1 teaspoon table salt
→ Assembly & Toppings
12 -
6-8 brioche buns (or your favorite sandwich rolls)
13 -
Thinly sliced red onions as an optional topping
14 -
Tangy coleslaw for serving (if desired)
15 -
Dill pickle slices (optional)
# Steps:
01 -
Rub salt, pepper, cumin, and smoked paprika into the chuck roast, giving it a nice coating all over.
02 -
Spread your garlic and onion slices evenly along the bottom of your slow cooker.
03 -
Place the seasoned chuck roast right on top of the onion and garlic base.
04 -
Combine BBQ sauce, broth, Worcestershire sauce, and brown sugar. Pour it all over the roast in the slow cooker.
05 -
Close the lid and let it cook on low heat for 8-10 hours (or crank it up to high for about 4-5 hours) until the beef is so tender it falls apart.
06 -
Carefully take out the cooked beef and place it onto a cutting board. Use two forks to shred it into small pieces.
07 -
Toss the shredded beef back into the cooker and stir it well with all the tasty juices until everything's coated.
08 -
For a bit of crunch, lightly toast the tops and bottoms of the buns on a grill or in your oven until they’re crisped up.
09 -
Pile a hearty portion of the saucy pulled beef onto the bottom slice of your bun, and add toppings like red onions or pickles if you'd like.
10 -
Place the top bun on, give it a little press, and dig in while it’s warm. Great for sharing with friends or family!
# Notes:
01 -
Let the chuck roast cook long enough to get extra tender—it’s worth the wait.
02 -
Don’t toss out those cooking liquids—they make the perfect sauce.
03 -
Prepare these ahead of time and freeze for up to 3 months; they reheat beautifully.
04 -
Serve with extra BBQ sauce if anyone likes a saucier option.