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Slow Cooker Pulled Beef Sandwiches Recipe

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4.7 from 148 reviews

Tender and flavorful pulled beef sandwiches made from slow-cooked, spice-rubbed beef chuck roast, topped with tangy homemade coleslaw and served on toasted brioche or Kaiser rolls. Perfect for a hearty and satisfying meal with rich, smoky barbecue-inspired flavors and a creamy, crunchy slaw contrast.

Ingredients

Beef and Sauce

  • 3-4 pounds boneless beef chuck roast, well-trimmed
  • 2 tablespoons olive oil
  • 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
  • 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 pounds boneless beef chuck roast dry and trim any excess fat. In a small bowl, combine 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1/2 teaspoon cayenne pepper (if using), 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Rub this spice mixture evenly over all sides of the beef. Let the beef rest at room temperature for 15-20 minutes to allow the flavors to 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 for 3-5 minutes per side, forming a deep brown crust. This step locks in juices and intensifies flavor. Remove the beef from the pan and set aside.
  3. Sauté aromatics: Reduce heat to medium. Add the roughly chopped large yellow onion to the pan and sauté for 5-7 minutes, until softened and translucent. Add 4 minced garlic cloves and cook for an additional 1 minute until fragrant. Pour in 1 cup beef broth while scraping up the browned bits from the bottom of the pan with a wooden spoon. Let simmer for 1-2 minutes to blend flavors.
  4. Add sauce ingredients: 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 thoroughly until the sugar dissolves and the sauce is well combined.
  5. Slow cook the beef: Transfer the seared beef to a slow cooker. Pour the prepared sauce over the beef, then 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 easy to shred.
  6. Shred the beef: Remove the beef from the slow cooker and place it on a cutting board. Discard the bay leaf. Let the beef rest for 10-15 minutes. While resting, skim excess fat from the cooking liquid in the slow cooker. Using two forks, shred the beef into bite-sized pieces, discarding any large pieces of fat or gristle.
  7. Reduce the sauce: Pour the cooking liquid from the slow cooker into a saucepan. Bring it to a simmer over medium-high heat and reduce for 15-20 minutes until it thickens into a rich sauce. Taste and adjust seasoning with salt and pepper if needed.
  8. Combine shredded beef and sauce: Return the shredded beef to the slow cooker or place into a large bowl. Pour the reduced and thickened sauce over the beef. Toss thoroughly to coat all the meat in the sauce. Keep warm until ready to serve.
  9. Prepare the coleslaw: In a large bowl, place the pre-shredded coleslaw mix (or shredded cabbage and carrot). 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 the dressing over the coleslaw and toss well to fully combine. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  10. Assemble the sandwiches: Toast split brioche buns, potato rolls, or Kaiser rolls until golden and slightly crisp. Pile a generous helping of the saucy pulled beef onto the bottom half of each bun. Top with a dollop of creamy coleslaw and a few pickle slices. Add extra barbecue sauce or garnishes such as sliced jalapeños, red onion rings, or fresh cilantro if desired. Cover with the top bun and serve immediately for a delicious, satisfying meal.

Notes

  • For extra smoky flavor, you can add a bit of liquid smoke to the sauce mixture if desired.
  • Leftover pulled beef sandwiches can be refrigerated up to 3 days or frozen for up to 3 months.
  • Serve with your favorite sides such as potato chips, baked beans, or corn on the cob for a full meal.
  • The slow cooker method provides tender, flavorful meat with minimal hands-on time.
  • Adjust cayenne pepper to control the heat level according to preference or omit if avoiding spice.
  • Make sure to toast the buns just before serving to prevent sogginess from the sauce.

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