Short Description

I sink my teeth into tender, slow-cooked pulled beef slathered in savory broth and sauce, all piled high on a toasted bun. This sandwich is incredibly satisfying, comfort food at its best, and perfect for any casual gathering.

Pulled Beef Sandwich (Ultimate Recipe)

Why I’ll Love This Recipe

I love how hands-off this recipe is—just toss seasoned beef into the cooker and let it do the work. The long cook time transforms tough cuts into falling-apart tender meat, full of rich flavor. Plus, the juicy shredded beef soaks up all the brothy goodness, making every bite unbelievably delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef roast (chuck or brisket)
Olive oil
Beef broth
BBQ sauce
Worcestershire sauce (optional)
Apple cider vinegar (optional)
Salt & pepper
Buns or rolls for serving

Directions

I start by seasoning the beef with salt and pepper.
In a hot skillet or using the sauté mode on a slow cooker, I sear all sides of the beef until browned.
I transfer the beef to the slow cooker.
I add 1 cup of beef broth, about ½ cup of BBQ sauce, and 2 tablespoons of Worcestershire sauce or apple cider vinegar.
I cook the beef on low for 8–10 hours, or on high for 5–6 hours, until the meat pulls apart easily.
I remove the beef, shred it with two forks, and return it to the cooking juices to keep it moist.
I serve the shredded beef piled on toasted buns, with optional toppings like cheese, coleslaw, or pickles.

Servings and Timing

Servings: About 6–8 sandwiches, depending on bun size
Prep time: 15 minutes
Cook time: 8–10 hours on low or 5–6 hours on high

Variations

Instant Pot: I sear the beef, then cook on high pressure for about 60–70 minutes using the same liquids.
Oven method: I roast the beef at 300°F, covered, with liquids for 3–4 hours.
Tex-Mex twist: I add chili powder, cumin, cayenne, and more BBQ sauce—then top the sandwich with cheddar cheese.
Drip-style: I include pepperoncini and rosemary in the broth and top the sandwich with caramelized onions and provolone.

Storage / Reheating

Refrigerate: I store the beef and its juices in an airtight container for up to 3–5 days.
Freeze: I cool the beef completely before freezing it for up to 4 months.
Reheat: I warm it in a slow cooker or in the oven at 350°F, covered, for 20–30 minutes. If it seems dry, I add a splash of broth or juice.

FAQs

How do I know when the beef is done?

I check if it shreds easily with a fork—when it does, I know it’s ready. If not, I keep cooking it until it falls apart effortlessly.

What beef cut should I use?

I usually go with chuck roast because it’s well-marbled and perfect for shredding after slow cooking. Brisket also works and gives a richer flavor.

Do I need to sear the beef first?

I highly recommend searing the beef—it adds extra flavor and a nice texture to the final dish. While it’s optional, it really elevates the taste.

Can I make this without BBQ sauce or with gluten-free options?

Yes! I’ve made it using just broth or with gluten-free BBQ sauce. If I want a different flavor, I mix in spices like chili powder and cumin instead.

How can I reuse leftovers?

I turn leftovers into tacos, sliders, burritos, or use them as a topping for nachos. The shredded beef stays juicy and adds great flavor to any dish.

Conclusion

This pulled beef sandwich is hands-down one of my favorite weekend recipes. With minimal prep and long, slow cooking, I get melt-in-my-mouth beef that’s perfect for sandwiches—or for just about any dish I want to throw together. It’s a recipe I keep coming back to, and I know it’ll be a hit every time.