Pulled Beef Sandwich Barbecue (Print)
Slow-cooked shredded beef with barbecue sauce, piled onto toasted buns and topped as you like.
# Ingredients:
→ Beef and Seasoning
01 -
1.4–1.8 kg beef chuck roast
02 -
1 large onion, sliced
03 -
3 cloves garlic, minced
04 -
1 teaspoon salt
05 -
0.5 teaspoon ground black pepper
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon ground cumin
→ Cooking Liquid
08 -
240 ml beef broth
09 -
120 ml barbecue sauce
10 -
2 tablespoons Worcestershire sauce
11 -
1 tablespoon brown sugar
→ To Serve
12 -
6–8 sandwich buns
13 -
Pickles, sliced, for topping (optional)
14 -
Coleslaw, for topping (optional)
15 -
Sliced onions, for topping (optional)
# Steps:
01 -
Pat the beef chuck roast dry and evenly coat with salt, black pepper, smoked paprika, and ground cumin.
02 -
Distribute sliced onion and minced garlic evenly on the bottom of a slow cooker or Dutch oven.
03 -
Place the seasoned beef atop the aromatics. Pour over beef broth, barbecue sauce, Worcestershire sauce, and evenly sprinkle with brown sugar.
04 -
Cover and cook on low setting in a slow cooker for 8–10 hours, or in a covered Dutch oven at 150°C for 4–5 hours, until the beef is fork-tender and easily shreds.
05 -
Transfer beef to a cutting board and shred using two forks into bite-sized pieces. Return shredded beef to the cooker and blend thoroughly with the cooking juices.
06 -
If desired, arrange sandwich buns cut side up on a baking sheet and toast in a preheated oven or grill until lightly golden.
07 -
Pile generous portions of pulled beef onto bun bases. Top with pickles, coleslaw, or sliced onions as preferred. Place bun tops and serve immediately.
# Additional Notes:
01 -
For deeper flavour, let the shredded beef rest in its cooking juices for at least 15 minutes before assembling sandwiches.