Description
This Ultimate Pulled Beef Sandwich recipe features tender, slow-cooked beef chuck roast infused with a rich, flavorful sauce. The beef is cooked until perfectly shreddable and served on soft sandwich buns with optional toppings like coleslaw, pickles, cheese, and sautéed onions, making for a hearty and satisfying meal perfect for gatherings or casual dinners.
Ingredients
Scale
Main Ingredients
- 3 pounds beef chuck roast or brisket
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 ½ cups beef broth
- ½ cup ketchup
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon chili powder (optional)
For Serving
- Sandwich buns or rolls
- Optional toppings: coleslaw, pickles, shredded cheese, sautéed onions
Instructions
- Prepare the beef: Pat the 3-pound beef chuck roast dry with paper towels. This step helps in getting a good sear and improves the flavor development during cooking.
- Sear the beef: Heat 1 tablespoon of olive oil in a large skillet or heavy-bottomed pan over medium-high heat. Once hot, add the beef roast and sear it on all sides until browned, about 3-4 minutes per side. This locks in juices and adds a rich flavor to the meat.
- Sauté aromatics: Remove the beef and set aside. In the same pan, add the sliced onion and cook until softened and translucent, roughly 5 minutes. Add the minced garlic and sauté for an additional 1 minute until fragrant.
- Combine sauce ingredients: In a bowl, mix together 1 ½ cups beef broth, ½ cup ketchup, 2 tablespoons tomato paste, 2 tablespoons Worcestershire sauce, 1 tablespoon brown sugar, 1 teaspoon paprika, ½ teaspoon black pepper, ½ teaspoon salt, and ½ teaspoon chili powder (if using).
- Slow cook the beef: Place the seared beef roast back into a slow cooker or a large pot if slow cooking on the stovetop. Add the sautéed onions and garlic on top. Pour the prepared sauce mixture over the beef. Cover and cook on low for 8-10 hours in a slow cooker, or simmer gently on the stovetop for 4-6 hours, until the beef is tender and easily shredded.
- Shred the beef: Remove the beef from the slow cooker or pot and transfer it to a large cutting board. Use two forks to shred the beef into bite-sized pieces. Return the shredded meat to the cooking juices to soak up extra flavor.
- Assemble the sandwiches: Toast the sandwich buns lightly if desired. Pile generous portions of pulled beef onto each bun and add optional toppings such as coleslaw, pickles, shredded cheese, or sautéed onions to taste.
- Serve and enjoy: Serve the pulled beef sandwiches hot with your favorite sides like chips, fries, or a fresh salad for a complete meal.
Notes
- For an even richer flavor, marinate the beef with the sauce ingredients overnight before cooking.
- Using a slow cooker yields the most tender meat, but stovetop simmering is an effective alternative if you don’t have one.
- Adjust chili powder according to your preferred spice level or omit if you prefer a milder sandwich.
- Leftover pulled beef can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with coleslaw on the side or on top for added crunch and flavor contrast.
