Ingredients
3–4 lbs beef chuck roast
1 large onion, sliced
3 cloves garlic, minced
1 cup beef broth
1/2 cup barbecue sauce (or your favorite sauce)
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
6–8 sandwich buns
Optional toppings: pickles, coleslaw, sliced onions
Instructions
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Season the Beef: Season the beef chuck roast with salt, pepper, smoked paprika, and cumin on all sides.
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Slow Cook the Beef: In a slow cooker or Dutch oven, place the sliced onion and minced garlic at the bottom. Add the seasoned beef on top. Pour in beef broth, barbecue sauce, Worcestershire sauce, and brown sugar. Cover and cook on low for 8-10 hours (slow cooker) or 4-5 hours (Dutch oven at 300°F).
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Shred the Beef: After cooking, remove the beef and shred it using two forks. Return the shredded beef to the cooking juices in the pot.
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Toast the Buns: Toast sandwich buns in the oven or on a grill until lightly golden.
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Assemble the Sandwiches: Spoon the shredded beef onto the bottom half of each bun. Add optional toppings like pickles or coleslaw, then top with the other half of the bun.
Notes
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torage: Store leftovers in an airtight container for 3-4 days in the fridge.
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Reheating: Reheat on the stovetop with a bit of beef broth or barbecue sauce to maintain moisture.
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Freezing: Pulled beef can be frozen for up to 3 months.
- Prep Time: 15-20 minutes
- Cook Time: 8-10 hours
- Category: Main Dish, Sandwiches
- Method: Slow Cooker, Dutch Oven
- Cuisine: American
- Diet: Gluten Free
