Slow Cooker Pulled Beef Sandwiches (Printable version)
Tender shredded beef slow-cooked for 8 hours with smoky spices, served on soft buns with crisp cabbage slaw.
# What you need:
→ Beef
01 - 3.3 lbs 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 - 10 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:
01 - In a small bowl, combine salt, pepper, smoked paprika, garlic powder, onion powder, dried oregano, and brown sugar. Rub the mixture evenly over the beef chuck roast.
02 - Place sliced onions and minced garlic in the bottom of a slow cooker. Set the seasoned beef on top.
03 - In a jug, mix together beef broth, barbecue sauce, apple cider vinegar, and Worcestershire sauce. Pour over the beef.
04 - Cover and cook on low for 8 hours, or until the beef is tender and easily shreds with a fork.
05 - While the beef is cooking, prepare the slaw: In a large bowl, whisk together mayonnaise, apple cider vinegar, honey, celery seed if using, salt, and pepper. Add shredded cabbage and carrots, tossing to coat evenly. Chill until serving.
06 - When the beef is done, transfer to a large bowl and shred using two forks. Skim excess fat from the cooking liquid, then return shredded beef to the slow cooker and mix with juices.
07 - Pile pulled beef onto the bottom half of each bun, top with a generous spoonful of slaw, and finish with the bun tops. Serve immediately.
# Expert Advice:
01 -
- The meat practically melts in your mouth while the tangy slaw adds just the right crunch to create that perfect texture contrast we all secretly crave in a sandwich.
- You can prep everything in the morning and come home to a dinner that tastes like you spent all day in the kitchen, even when life pulled you in a dozen different directions.
02 -
- Skimming the fat from the cooking liquid before returning the shredded beef is crucial, a lesson I learned after serving an unfortunately greasy batch that left everyone reaching for extra napkins.
- Letting the slaw chill for at least an hour before serving allows the flavors to meld while keeping the cabbage crisp, something I discovered after impatiently serving it immediately and missing out on its full potential.
03 -
- If your beef isnt shredding easily after the cooking time, it actually needs to cook longer, not less, a counterintuitive discovery I made after nearly giving up on a particularly stubborn roast.
- Toast your buns with a light brushing of butter then rub with a cut garlic clove for an elevated flavor foundation that makes these sandwiches restaurant-worthy.