Tailgate Pulled Beef Sandwiches (Printable)
Tender shredded beef slow-cooked in smoky barbecue sauce, served on soft buns for game day or parties.
# What You’ll Need:
→ Beef
01 - 3 lbs beef chuck roast
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
04 - 1 tbsp olive oil
→ 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
→ Sandwiches
14 - 8 sandwich buns or rolls
15 - 1 cup coleslaw
16 - 2 tbsp butter, melted
# How To Make It:
01 - Rub the beef chuck roast thoroughly with kosher salt and black pepper on all sides.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until deeply browned, approximately 3 to 4 minutes per side.
03 - Move the seared beef to the slow cooker insert.
04 - Whisk together the barbecue sauce, beef broth, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne pepper in a bowl 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 on high setting for 4 hours until the beef becomes fork-tender and shreds effortlessly.
07 - Remove the cooked beef from the slow cooker and shred using two forks. Skim any excess fat from the sauce if preferred, then return the shredded beef to the sauce and toss to coat thoroughly.
08 - Brush the inside of each bun with melted butter and toast in a skillet or under the broiler until golden brown and crisp.
09 - Heap the sauced pulled beef generously onto the toasted buns. Top with coleslaw if desired and serve immediately.
# Expert Tips:
01 -
- The beef becomes impossibly tender, practically shredding itself after hours in that smoky sauce
- Everything happens in the slow cooker, leaving you free to actually enjoy the party instead of being stuck at the stove or grill
02 -
- Letting the beef rest for about fifteen minutes before shredding makes it easier to handle and lets the juices redistribute
- Skimming the fat from the sauce keeps the sandwiches from feeling greasy, but do not remove it all because that fat carries flavor
03 -
- If the sauce seems too thick after cooking, stir in a splash more beef broth until it coats the beef nicely
- The sear step might feel unnecessary for a slow cooker recipe, but that brown crust is where half the flavor comes from