Print

Best Pulled Beef Sandwiches Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 82 reviews

These Pulled Beef Sandwiches feature tender, slow-cooked beef chuck roast infused with a smoky, tangy, and slightly sweet sauce. Served on toasted brioche or potato rolls with creamy homemade coleslaw and pickles, they make a perfect hearty meal ideal for gatherings or a satisfying weeknight dinner.

Ingredients

Beef and Spice 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

Cooking Base and Sauce

  • 2 tablespoons olive oil
  • 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 brown sugar, packed
  • 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

To Serve

  • 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 lbs boneless beef chuck roast dry and trim any excess fat. Combine 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, and 1 teaspoon freshly ground black pepper. Rub this spice mix evenly over all sides of the beef. Let the beef sit at room temperature for 15-20 minutes to absorb the flavors.
  2. Sear the Beef: Heat 2 tablespoons olive oil in a large, heavy-bottomed pan over medium-high heat. Once hot, sear the beef on all sides for 3-5 minutes per side until a deep brown crust forms. This caramelization locks in flavor. Remove the beef from the pan and set aside.
  3. Sauté Aromatics: Reduce the pan heat to medium. Add the roughly chopped yellow onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for an additional minute until fragrant. Pour in 1 cup beef broth and scrape the pan to loosen any browned bits; simmer for 1-2 minutes to concentrate flavors.
  4. Create the Sauce: Add to the pan 1/2 cup apple cider vinegar, 1/4 cup Worcestershire sauce, 1/4 cup packed brown sugar, the can of crushed tomatoes, and 1 tablespoon Dijon mustard. Stir well until combined and the sugar has dissolved, creating a savory and tangy mixture for the beef.
  5. Slow Cook the Beef: Transfer the seared beef to a slow cooker. Pour the prepared sauce over it 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 and can be shredded easily with forks.
  6. Shred the Beef: Remove the beef from the slow cooker and place on a cutting board. Discard the bay leaf. Allow the meat to rest for 10-15 minutes. Skim excess fat from the cooking liquid in the slow cooker. Using two forks, shred the beef, discarding any large pieces of fat or gristle for the best texture.
  7. Reduce the Sauce: Pour the cooking liquid from the slow cooker into a saucepan. Bring to a simmer over medium-high heat and reduce the liquid for 15-20 minutes until thickened to a rich consistency. Taste and adjust the seasonings if needed.
  8. Toss Beef with Sauce: Return the shredded beef to the slow cooker or place it in a large bowl. Pour the reduced sauce over the shredded meat and toss thoroughly to coat every bit of beef with the flavorful sauce. Keep warm until ready to serve.
  9. Prepare the Coleslaw: In a large bowl, place the shredded coleslaw mix. In a separate 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 and creamy. Pour this dressing over the coleslaw mix and toss to combine well. Cover and refrigerate for at least 30 minutes to meld flavors.
  10. Assemble the Sandwiches: Toast the split buns until golden and warm. Pile a generous amount of the saucy pulled beef onto the bottom half of each bun. Top with a dollop of creamy coleslaw, a few pickle slices for tang, and if desired, extra BBQ sauce and optional garnishes such as sliced jalapeños, red onion rings, or fresh cilantro. Place the top bun on and serve immediately for the best experience.

Notes

  • For a spicier sandwich, add more cayenne pepper to the rub or include sliced jalapeños as a garnish.
  • If you don’t have a slow cooker, this recipe can be adapted to a Dutch oven in the oven at 300°F for 3-4 hours until tender.
  • Using brioche buns adds a buttery sweetness that complements the smoky beef, but potato or kaiser rolls work well too.
  • Leftover pulled beef is excellent for tacos, quesadillas, or over rice.
  • Make sure to rest the beef before shredding to retain juiciness and carryover cooking.

Find it online: https://mealoria.com/best-pulled-beef-sandwiches-recipe/