Beef Barbecue Sandwich (Printable Version)
Melt-in-your-mouth beef slow-cooked with barbecue sauce, stacked high on soft buns for a crowd-pleasing snack.
# What You'll Need:
→ Beef and Seasoning
01 -
1 teaspoon ground cumin
02 -
1 teaspoon smoked paprika
03 -
1/2 teaspoon black pepper
04 -
1 teaspoon salt
05 -
3 cloves garlic, minced
06 -
1 large onion, sliced
07 -
3–4 lbs chuck roast
→ Cooking Liquid
08 -
1 tablespoon brown sugar
09 -
2 tablespoons Worcestershire sauce
10 -
1/2 cup barbecue sauce
11 -
1 cup beef broth
→ To Serve
12 -
Sliced onions, for topping (optional)
13 -
Coleslaw, for topping (optional)
14 -
Pickles, for topping (optional)
15 -
6–8 sandwich buns
# Step-by-Step Guide:
01 -
Rub your chuck roast with cumin, paprika, salt, and pepper all over so it's covered. Make sure it's dry before you start.
02 -
Toss your garlic and onion at the bottom of your Dutch oven or slow cooker and spread 'em all out.
03 -
Drop the seasoned roast on top of the veggies. Splash in the beef broth, squirt in the barbecue sauce, drizzle with Worcestershire, and finish with a sprinkle of brown sugar.
04 -
Pop a lid on it and cook—set your slow cooker for 8–10 hours on low, or your Dutch oven for 4–5 hours at 300°F (150°C). Keep going until the meat falls apart with a fork.
05 -
Move the roast over to a cutting board. Grab two forks and pull it into shreds, then dump it all back in with the juices and mix things up nicely.
06 -
Want toasted buns? Flip 'em cut-side up on a tray and let 'em crisp up in a hot oven or on the grill until they’re a bit golden.
07 -
Pile that juicy pulled beef onto each bun bottom. Top with onions, slaw, or pickles—whatever you like. Cap with the bun tops, smash them together, and dig in!
# Additional Notes:
01 -
Give the shredded beef about 15 minutes soaking in its own juices before you put together your sandwiches. The flavor gets even better.