This pulled beef sandwich is all about tender, flavorful meat piled high on soft bread. The secret is slow cooking that makes the beef melt in your mouth!
What’s better than a sandwich you can eat with your hands? I like to add some tangy pickles or zesty sauce on top for that extra kick. Trust me, you’ll want seconds!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for slow cooking because it becomes tender and flavorful. If you’re looking for alternatives, brisket or round roast can work as well—just remember they may have different textures.
Barbecue Sauce: A key player in flavor! You can use your favorite store-bought brand, but homemade can be a fun twist. If you like a different taste, go for mustard-based or vinegar-based sauces instead.
Onion and Garlic: These aromatics add depth to the dish. If you’re not a fan of onions, shallots can be a milder option. For garlic, garlic powder could be used, but fresh has the best flavor.
Brioche Buns: These buns are soft and slightly sweet, perfect for a pulled beef sandwich. If you’re looking for a lower-carb option, lettuce wraps can replace the buns, or try other breads like whole wheat or ciabatta.
Cheddar Cheese: Shredded cheddar provides a great flavor kick. Feel free to mix it up with Monterey Jack or Pepper Jack for a spicy touch, or skip the cheese altogether if you want it dairy-free!
How Do I Get the Beef Just Right For My Sandwich?
Getting the perfect pulled beef takes a bit of technique, especially with the slow cooking process. Here’s what to keep in mind:
- **Searing**: Always remember to sear the beef first. This adds extra flavor and a nice crust that enhances the overall dish.
- **Slow Cooking**: The key is low and slow! Cooking on low for 8 hours will yield tender, shred-ready beef. If you’re short on time, using a pressure cooker is fantastic, just follow the timing accurately.
- **Shredding**: After cooking, let the beef rest a bit for handling, then shred it with two forks. Mix it back into the cooking liquid to keep it moist and flavorful.
Enjoy these tips, and I hope your pulled beef sandwich turns out delicious!
How to Make Pulled Beef Sandwich
Ingredients You’ll Need:
For the Pulled Beef:
- 2 lbs beef chuck roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup barbecue sauce (plus more for serving)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Assembling the Sandwich:
- 4-6 brioche or hamburger buns
- 2 cups shredded cheddar cheese
- Pickles (for garnish, optional)
How Much Time Will You Need?
This recipe requires about 15 minutes of active prep time and a slow cook of 8 hours. For a quicker option, you can use a pressure cooker, which takes around 1 hour. This delicious pulled beef sandwich is worth the wait for the tender, flavorful beef!
Step-by-Step Instructions:
1. Prepare the Beef:
Season the beef chuck roast with salt and pepper. In a large skillet over medium heat, add olive oil. Wait until it’s hot, then sear the beef on all sides until browned, which should take about 4-5 minutes per side. Once done, remove the beef and set it aside.
2. Cook the Aromatics:
In the same skillet, add the chopped onion and minced garlic. Sauté them for about 3-4 minutes, or until the onion turns translucent and fragrant.
3. Combine Ingredients:
Now, grab a slow cooker and combine the seared beef, sautéed onion and garlic, beef broth, barbecue sauce, Worcestershire sauce, brown sugar, smoked paprika, and ground cumin. Stir everything together to mix well.
4. Slow Cook the Beef:
Cover your slow cooker and set it to cook on low for 8 hours until the beef is super tender and pulls apart easily. If you’re in a hurry and using a pressure cooker, cook on high pressure for around 60 minutes, then let the pressure release naturally.
5. Shred the Beef:
After cooking, take the beef out of the slow cooker and shred it using two forks. Once shredded, return it back to the cooker and mix it with the juices for extra flavor.
6. Toast the Buns:
Preheat your oven to 350°F (175°C). Place the brioche buns on a baking sheet. If you’d like, sprinkle a little shredded cheddar cheese on top of the buns and toast them in the oven for about 5 minutes until the cheese melts and the buns are golden.
7. Assemble the Sandwich:
Take the bottom half of each toasted bun and pile on generous amounts of the pulled beef mixture. Drizzle some additional barbecue sauce on top and sprinkle with shredded cheddar cheese. If you enjoy pickles, add a few for an extra crunch!
8. Serve:
Finally, place the top half of the bun on each sandwich and serve immediately while it’s hot. Sit back, take a bite, and enjoy your delicious pulled beef sandwich!
Can I Use a Different Cut of Beef for This Recipe?
Yes! While beef chuck roast is ideal for its tenderness and flavor, you can also use brisket or even a round roast. Just keep in mind that different cuts may require slight adjustments in cooking time; brisket might take a bit longer to become tender.
How Do I Store Leftover Pulled Beef?
Store any leftover pulled beef in an airtight container in the fridge for up to 4 days. You can also freeze it for longer storage, up to 3 months. Just make sure to let the beef cool completely before freezing, and consider dividing it into serving sizes for easy reheating!
What Can I Substitute for the Barbecue Sauce?
If you’re out of barbecue sauce, you can create a quick substitute by mixing ketchup, apple cider vinegar, brown sugar, and a dash of Worcestershire sauce. Adjust the quantities according to your taste. For a spicy kick, add some hot sauce or chili powder!
Can I Make This Recipe in Advance?
Absolutely! You can prepare the pulled beef a day in advance. Just shred the beef and store it in the cooking juices in the fridge. Then, reheat it in a saucepan or microwave before assembling the sandwiches. This will enhance the flavors even more!
