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Juicy fall-apart tender pulled beef sandwich with slow cooker shredded chuck roast, homemade smoky BBQ sauce, melted provolone cheese, dill pickles, and crispy onions on toasted ciabatta roll

Pulled Beef Sandwich

Slow cooked shredded chuck roast in a rich, savory braising sauce, piled onto toasted buns for a hearty and deeply satisfying beef dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 sandwiches
Course: Dinner
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs beef chuck roast
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 cup beef broth
  • 1/2 cup ketchup
  • 2 tbsp Worcestershire sauce
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tbsp tomato paste
  • 3 garlic cloves, minced
  • 1 medium onion, sliced
  • 4-6 brioche or potato buns, toasted
  • optional toppings - pickles, coleslaw, sliced provolone

Equipment

  • Dutch oven or slow cooker
  • Large skillet
  • Two forks for shredding

Method
 

  1. Season the chuck roast on all sides with salt, pepper, smoked paprika, garlic powder, and onion powder.
  2. Sear the beef in olive oil over medium-high heat for 3 to 4 minutes per side until deeply browned.
  3. Whisk together beef broth, ketchup, Worcestershire sauce, brown sugar, vinegar, and tomato paste.
  4. Add onion and garlic around the beef in the Dutch oven, then pour the sauce over everything.
  5. Braise covered at 300°F for 3.5 to 4 hours, or cook on LOW in a slow cooker for 8 hours.
  6. Shred the beef with two forks, return it to the sauce, and stir to combine.
  7. Pile onto toasted buns with your choice of toppings and serve immediately.

Notes

  • Always sear the beef before braising for the best flavor.
  • Reduce the sauce on the stovetop if it seems too thin after shredding.
  • Store leftovers with the sauce in an airtight container for up to 4 days.
  • Freezes well for up to 3 months - portion before freezing for easy reheating.