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Slow Cooker Pulled Beef Sandwiches Recipe

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4.5 from 102 reviews

These Pulled Beef Sandwiches feature tender, slow-cooked beef chuck roast shredded and smothered in a rich, tangy sauce, topped with a creamy homemade coleslaw and served on toasted buns. Perfect for a hearty lunch or casual dinner, this recipe combines smoky spices, slow cooking, and fresh elements to deliver deep flavors and great texture in every bite.

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
  • 2 tablespoons olive oil

Sauce

  • 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

For Serving

  • 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 and Spice Rub: Pat the beef chuck roast dry and trim any excess fat. Combine smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper (if using), kosher salt, and freshly ground black pepper in a small bowl. Rub this spice mixture evenly over all sides of the beef. Let the seasoned beef sit at room temperature for 15-20 minutes to enhance flavor absorption.
  2. Sear the Beef: Heat olive oil in a large, heavy-bottomed pan over medium-high heat. Once hot, sear the beef on all sides, about 3-5 minutes per side, until a deep brown crust forms. This step locks in flavor and adds a rich color. Remove the beef from the pan and set it aside.
  3. Sauté Aromatics: Reduce the heat to medium and add the chopped yellow onion to the same pan. Sauté for 5-7 minutes until softened. Add the minced garlic, cooking for another minute until fragrant. Pour in the beef broth, scraping the bottom of the pan to lift any browned bits. Let it simmer briefly for 1-2 minutes to blend flavors.
  4. Create the Sauce Mixture: To the pan, add apple cider vinegar, Worcestershire sauce, brown sugar, crushed tomatoes, and Dijon mustard. Stir well until the sugar dissolves and the sauce is combined evenly.
  5. Slow Cook the Beef: Transfer the seared beef into a slow cooker. Pour the prepared sauce mixture over the beef and add the 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.
  6. Shred the Beef: Remove the beef from the slow cooker and place on a cutting board. Discard the bay leaf. Allow the beef to rest for 10-15 minutes. Skim excess fat from the cooking liquid. Using two forks, shred the beef into bite-sized pieces, discarding any large fat or gristle.
  7. Reduce the Sauce: Pour the cooking liquid into a saucepan and bring to a simmer over medium-high heat. Reduce the sauce for 15-20 minutes until it thickens slightly. Taste and adjust seasonings as needed to balance flavor.
  8. Combine Beef and Sauce: Return the shredded beef to the slow cooker or a large bowl. Pour the reduced sauce over it and toss well to coat all the meat thoroughly. Keep warm until ready to serve.
  9. Prepare the Coleslaw: In a large bowl, place the pre-shredded coleslaw mix. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, celery salt, black pepper, and a pinch of salt until smooth. Pour the dressing over the coleslaw and toss to combine. Cover and refrigerate for at least 30 minutes to let the flavors meld.
  10. Assemble the Sandwiches: Toast the split buns or rolls. Layer a generous portion of the saucy pulled beef on the bottom half of each bun. Add a dollop of creamy coleslaw, a few pickle slices, and optional extras like BBQ sauce or garnishes such as jalapeños, red onion rings, or fresh cilantro. Top with the bun halves and serve immediately.

Notes

  • You can omit the cayenne pepper if you prefer less heat.
  • Searing the beef is essential for developing deep flavor but can be skipped in a pinch.
  • Using a slow cooker allows the beef to become incredibly tender; alternatively, an oven braise at low temperature can be used but will require monitoring.
  • Coleslaw can be made a day ahead to enhance flavor.
  • Choose your preferred buns—brioche adds sweetness, while potato or kaiser rolls add sturdiness.
  • Leftovers keep well and make great sandwiches or tacos the next day.

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