Tailgate Pulled Beef Sandwiches (Printable Version)

Tender shredded slow-cooked beef in smoky barbecue sauce on soft sandwich buns.

# What You Need:

→ Beef

01 - 3 lbs beef chuck roast
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
04 - 1 tbsp olive oil

→ Barbecue Sauce

05 - 1 1/2 cups barbecue sauce
06 - 1/2 cup beef broth
07 - 1/4 cup apple cider vinegar
08 - 2 tbsp brown sugar
09 - 1 tbsp Worcestershire sauce
10 - 1 tsp smoked paprika
11 - 1/2 tsp garlic powder
12 - 1/2 tsp onion powder
13 - 1/4 tsp cayenne pepper

→ Sandwich Assembly

14 - 8 sandwich buns or rolls
15 - 1 cup coleslaw
16 - 2 tbsp butter, melted

# How-To:

01 - Rub the beef chuck roast generously with kosher salt and freshly ground black pepper, coating all surfaces evenly.
02 - Heat olive oil in a large skillet over medium-high heat. Brown the beef on all sides for 3-4 minutes per side until a deep crust forms.
03 - Transfer the seared beef to the slow cooker insert.
04 - Whisk together barbecue sauce, beef broth, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne pepper until smooth.
05 - Pour the prepared sauce mixture evenly over the beef in the slow cooker.
06 - Cover and cook on low setting for 8 hours or high setting for 4 hours until the meat pulls apart effortlessly with a fork.
07 - Remove the cooked beef from the slow cooker. Using two forks, shred the meat into bite-sized pieces. Skim any excess fat from the cooking liquid, then return the shredded beef and toss to coat thoroughly.
08 - Brush the cut sides of sandwich buns with melted butter and toast in a skillet or under the broiler until golden brown, about 2-3 minutes.
09 - Mound the saucy pulled beef onto the toasted buns. Top with coleslaw if desired and serve immediately while hot.

# Expert Tips:

01 -
  • Set it and forget it freedom means you can actually enjoy the party instead of being stuck at the grill
  • The beef gets more tender and flavorful the longer it cooks, so timing is never stressful
  • Leftovers somehow taste even better the next day, if you manage to have any
02 -
  • That searing step might feel like extra work, but it creates flavor compounds you cannot get any other way
  • Let the meat rest for about 15 minutes after cooking before shredding, or it will not absorb the sauce as well
  • The sauce will look thin right after mixing, but it thickens up beautifully once you stir the shredded beef back in
03 -
  • Sear the roast in the same pan you will use to make the sauce, so you do not lose any of those browned bits
  • Use a fork to test doneness before the time is up because every piece of meat cooks differently

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