Pulled Beef Sandwiches
Slow-cooked chuck roast shredded and simmered in a tangy barbecue sauce, piled high on soft buns. A make-ahead crowd-pleaser.
Ingredients
8 servings
Instructions
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Season the chuck roast with salt and pepper. Place in a slow cooker with onion and garlic.
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Whisk barbecue sauce, beef broth, and brown sugar; pour over the beef.
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Cook on low for 8 hours or high for 4 hours, until fork-tender.
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Transfer beef to a board and shred with two forks; discard excess fat.
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Return beef to the sauce and stir to coat; simmer 10 minutes.
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Pile onto toasted buns and serve.
Nutrition
Per serving, estimated.
- Calories
- 420 kcal
- Protein
- 33g
- Carbs
- 34g
- Fat
- 16g
- Fiber
- 2g
Tips
- A low, long cook gives the most shreddable, juicy beef.
- Skim fat from the sauce before shredding if it looks greasy.
- Toast the buns so they hold up to the saucy filling.
Variations
- Add 1 tablespoon chipotle for a smoky kick.
- Use cola instead of broth for a sweeter sauce.
- Mix in sauteed peppers and onions.
Frequently Asked Questions
Yes. Braise covered at 300°F for about 3.5 hours until tender.
Refrigerate the beef in its sauce for up to 4 days, or freeze for 3 months.
Chuck roast is ideal because its marbling melts into tender, pull-apart beef.
