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Slow Cooker Pulled Beef Sandwiches Recipe

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4.7 from 57 reviews

These Pulled Beef Sandwiches feature tender, slow-cooked beef chuck roast rubbed with aromatic spices and simmered in a tangy, flavorful sauce. Served on toasted brioche or potato rolls with a creamy vinegar-based coleslaw and pickles, this hearty sandwich is perfect for a comforting meal or a gathering with friends.

Ingredients

Beef and Rub

  • 3-4 pounds boneless beef chuck roast, well-trimmed
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 2 tablespoons olive oil

Sauce and Cooking Liquid

  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 1/2 cup apple cider vinegar
  • 1/4 cup Worcestershire sauce
  • 1/4 cup packed brown sugar
  • 1 (14.5-ounce) can crushed tomatoes
  • 1 tablespoon Dijon mustard
  • 1 bay leaf

Coleslaw

  • 1 (14-ounce) bag pre-shredded coleslaw mix (or 1/2 head green cabbage and 1 large carrot, shredded)
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon black pepper
  • Pinch of salt

Assembly and Garnishes

  • 8-12 brioche buns, potato rolls, or kaiser rolls, split and toasted
  • Pickle slices (dill or bread and butter)
  • Extra BBQ sauce, if desired
  • Optional garnishes: sliced jalapeños, red onion rings, fresh cilantro

Instructions

  1. Prepare the Beef: Pat the 3-4 lb boneless beef chuck roast dry and trim any excess fat. In a small bowl, combine 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1/2 tsp cayenne pepper (optional), 2 tsp kosher salt, and 1 tsp freshly ground black pepper. Rub this spice mixture evenly over all sides of the beef. Allow the beef to rest at room temperature for 15-20 minutes so the flavors can penetrate.
  2. Sear the Beef: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pan over medium-high heat. Once hot, sear the beef on all sides, about 3-5 minutes each side, until a deep brown crust forms. Remove the beef from the pan and set aside.
  3. Sauté Aromatics: Reduce the heat to medium and add the roughly chopped onion to the pan. Sauté for 5-7 minutes until softened and translucent. Add the minced garlic cloves and cook for an additional 1 minute until fragrant. Pour in 1 cup beef broth, scraping up any browned bits from the bottom of the pan to deglaze. Let the broth simmer for 1-2 minutes.
  4. Make the Sauce: Stir in 1/2 cup apple cider vinegar, 1/4 cup Worcestershire sauce, 1/4 cup packed brown sugar, 1 (14.5-ounce) can crushed tomatoes, and 1 tablespoon Dijon mustard into the pan. Mix until fully combined and the sugar is dissolved.
  5. Slow Cook the Beef: Transfer the seared beef to a slow cooker. Pour the sauce mixture over the beef and add 1 bay leaf. Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours, until the beef is fall-apart tender.
  6. Shred the Beef: Remove the beef from the slow cooker and place it on a cutting board. Discard the bay leaf. Let the meat rest for 10-15 minutes. Skim any excess fat from the cooking liquid. Using two forks, shred the beef finely, discarding any large chunks of fat or gristle.
  7. Reduce the Sauce: Pour the cooking liquid into a saucepan and bring to a simmer over medium-high heat. Reduce the liquid for 15-20 minutes until thickened to a sauce consistency. Taste and adjust seasonings as needed.
  8. Toss Beef in Sauce: Return the shredded beef either to the slow cooker or a large bowl. Pour the thickened sauce over the shredded meat and toss until all the beef is thoroughly coated. Keep warm until ready to serve.
  9. Prepare the Coleslaw: In a large bowl, combine the pre-shredded coleslaw mix. In a separate small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon sugar, 1/2 teaspoon celery salt, 1/4 teaspoon black pepper, and a pinch of salt until smooth. Pour this dressing over the coleslaw and toss well to combine. Cover and refrigerate for at least 30 minutes to let flavors meld.
  10. Assemble the Sandwiches: Toast the split buns until golden. Pile a generous portion of the saucy pulled beef on the bottom half of each bun. Add a dollop of creamy coleslaw on top of the beef, followed by pickle slices and optional extra BBQ sauce or garnishes such as sliced jalapeños, red onion rings, or fresh cilantro. Place the top bun on the sandwich and serve immediately.

Notes

  • For a spicier sandwich, increase the cayenne pepper or add sliced jalapeños as a garnish.
  • Using a slow cooker is essential for achieving the tender, fall-apart texture of the beef.
  • Leftover pulled beef can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Coleslaw can be made a day ahead to let the flavors fully develop.
  • Substitute the buns with gluten-free rolls if needed.
  • Adjust sweetness and vinegar levels in the coleslaw dressing to your taste preference.

Find it online: https://oliviabakes.com/slow-cooker-pulled-beef-sandwiches-recipe/