Slow Cooker Pulled Beef Sandwiches (Printable)

Flavorful shredded beef slowly cooked, stacked on soft sandwich buns with smoky spices and barbecue sauce.

# What goes in:

→ Beef

01 - 3 lbs beef chuck roast, trimmed

→ Rub and Seasonings

02 - 1 tablespoon smoked paprika
03 - 1 tablespoon brown sugar
04 - 2 teaspoons kosher salt
05 - 1 teaspoon freshly ground black pepper
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - ½ teaspoon cayenne pepper (optional)

→ Cooking Liquid

09 - 1 cup beef broth
10 - ½ cup barbecue sauce
11 - 2 tablespoons Worcestershire sauce
12 - 1 tablespoon apple cider vinegar

→ Sandwich Assembly

13 - 6 sandwich buns or rolls
14 - 1 cup coleslaw (optional)
15 - Extra barbecue sauce, for drizzling

# Directions:

01 - Combine smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper in a small bowl.
02 - Thoroughly rub the spice mixture all over the trimmed beef chuck roast.
03 - Place the seasoned beef into the slow cooker container.
04 - Pour beef broth, barbecue sauce, Worcestershire sauce, and apple cider vinegar over the beef.
05 - Cover and cook on low heat for 8 hours until the beef becomes tender and shreds easily with a fork.
06 - Remove the cooked beef, shred it using two forks while discarding any excess fat.
07 - Return shredded beef to the slow cooker and stir thoroughly to blend with the cooking liquids.
08 - Toast sandwich buns if desired to enhance texture and flavor.
09 - Pile shredded beef onto buns, topping with coleslaw and extra barbecue sauce as preferred.
10 - Serve sandwiches immediately while warm for optimal taste.

# Expert Advice:

01 -
  • Minimal prep work means you can set it and forget it while life happens around you.
  • The meat becomes so tender it practically dissolves on your tongue, no knife needed.
  • One-pot cooking means fewer dishes and more time enjoying your meal with people who matter.
  • The aroma that fills your home is worth the price of admission alone.
02 -
  • Don't skip trimming the beef first; excess external fat won't render properly and will leave a greasy layer that's unpleasant to eat.
  • The cooking liquid is your secret weapon—don't drain it all away, because that's where the flavor lives and it keeps the meat from drying out.
  • If your slow cooker runs hot, start checking the meat at the 7-hour mark rather than waiting the full 8 hours; every cooker is slightly different and overcooked beef, while still tender, loses its richness.
03 -
  • Let the beef rest for 5 minutes before shredding to make it easier to handle and less likely to fall apart into tiny pieces.
  • If you're serving a crowd, keep the beef warm in the slow cooker on the keep-warm setting and let people assemble their own sandwiches with their preferred toppings.

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