Description

This ultimate pulled beef sandwich features slow-cooked, tender shredded beef simmered in a savory broth and BBQ sauce, piled high on a toasted bun—comfort food at its finest for any casual gathering.

Ingredients

3–4 lb beef roast (chuck or brisket)

1 tablespoon olive oil

1 cup beef broth

1/2 cup BBQ sauce

2 tablespoons Worcestershire sauce or apple cider vinegar (optional)

Salt and pepper to taste

Buns or rolls for serving

Optional toppings: cheese, coleslaw, pickles

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Instructions

Season the beef roast with salt and pepper.
In a hot skillet or slow cooker with sauté mode, sear the beef on all sides until browned.
Transfer the beef to the slow cooker.
Add beef broth, BBQ sauce, and Worcestershire sauce or vinegar.
Cook on low for 8–10 hours or on high for 5–6 hours, until beef shreds easily.
Remove the beef, shred with forks, and return to juices in the slow cooker to keep moist.
Serve on toasted buns with desired toppings like cheese, coleslaw, or pickles.

Notes

Searing the beef first boosts flavor but is optional.
Chuck roast is ideal for shredding due to its marbling.
Use gluten-free BBQ sauce if needed for dietary restrictions.
Leftover beef can be used in tacos, burritos, sliders, or nachos.
Reheat with a splash of broth to keep the beef moist.

Prep Time: 15 minutes
Cook Time: 8–10 hours (low) or 5–6 hours (high)
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 450
Sugar: 8g
Sodium: 600mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 30g
Cholesterol: 90mg