Pulled Beef Sandwich

By cleverly combining ketchup, barbecue sauce and a blend of aromatic spices, we’ve created a sandwich filling that needs just 15 minutes of prep time. The slow cooker does all the heavy lifting, transforming a humble cut of beef into fall-apart tender bits infused with deep, savory flavors.

Serve them on homemade buns with your favorite toppings on your next busy weeknight, game day gatherings or whenever you need to feed a hungry crowd without spending hours in the kitchen.

Pulled Beef Sandwich Ingredients

• Chuck roast: A 3-pound chuck roast is ideal for slow-cooking in this recipe, becoming tender and flavorful over time.
• Ketchup: Ketchup forms the base for the umami-laden sauce, adding sweetness and tang.
• Brown sugar: A quarter cup of packed brown sugar adds depth and a subtle molasses flavor to the pulled beef sandwich sauce.
• Barbecue sauce: A quarter cup of barbecue sauce enhances the overall flavor profile, and adds the characteristic smoky flavor.
• Worcestershire sauce: Two tablespoons of Worcestershire sauce contribute a striking, umami flavor.
• Dijon mustard: The addition of dijon mustard gives the sauce a subtle kick and complexity.
• Liquid smoke: While optional, one teaspoon of liquid smoke adds a signature smoky flavor to the beef without the use of a grill.
• Garlic powder: Garlic powder enhances the overall taste of the pulled beef sandwiches.
• Sandwich buns: Sandwich buns are perfect for serving the pulled beef. Make sure to use sturdy ones to hold up the sauce.
• Optional toppings: Sliced onions, dill pickles and pickled jalapenos add crunch and extra flavor to the sandwiches.

Directions

Step 1: Prepare the roast

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Cut the beef chuck roast in half and place it in a 3- or 4-quart slow cooker.

Editor’s Tip: For an extra layer of flavor, consider browning the beef in a hot skillet before adding it to the slow cooker.

Step 2: Make the sauce

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In a small bowl, combine the ketchup, brown sugar, barbecue sauce, Worcestershire sauce, dijon mustard, liquid smoke (if using), salt, garlic powder and pepper. Whisk these ingredients together until they form a smooth, well-blended sauce.

Step 3: Slow-cook the beef

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Pour the sauce mixture over the beef in the slow cooker. Cover and cook on low for 8 to 10 hours or until the meat is tender.

Step 4: Shred the beef

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Remove the meat from the slow cooker and let it cool slightly. While the meat is cooling, skim any excess fat from the surface of the cooking liquid. Using two forks, shred the cooled beef.

Step 5: Heat it through

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Return the shredded beef to the slow cooker with the remaining sauce. Cover and cook for an additional 15 minutes on low or until heated through.

Step 6: Assemble the sandwiches

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Using a slotted spoon to drain excess liquid, place about 1/2 cup of the pulled beef mixture on each sandwich bun. If desired, top with sliced onions, dill pickles and pickled jalapenos.

Editor’s Tip: Lightly toast the buns for an extra crunch and to prevent the buns from getting soggy.

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Pulled Beef Sandwich Variations

• Add a cheesy delight: Top the pulled beef with sliced provolone or pepper jack cheese and broil until melted for a cheesy twist to the recipe.
• Give it a Tex-Mex twist: Add a scoop of homemade coleslaw and a sprinkle of freshly chopped cilantro for south of the border flair.
• Amp up the spice: Add a chopped chipotle pepper in adobo sauce for a smoky, spicy flavor.
• Make it open-faced: Serve on thick slices of Texas toast for an open-faced twist to this pulled beef sandwich.

How to Store Pulled Beef Sandwiches

Store leftovers of the pulled beef mixture in an airtight container in the refrigerator for up to three days. Keep the meat separate from the buns so they don’t get soggy. When ready to serve, reheat the beef mixture in a saucepan over low heat or in the microwave, stirring occasionally, until heated through.

Can you freeze a pulled beef sandwich?

Yes, pulled beef freezes exceptionally well. Place the cooled meat mixture in freezer-safe containers or zip-top bags and freeze for up to three months. To use, partially thaw in refrigerator overnight. Microwave on high in a microwave-safe dish until heated through. You may need to add beef broth or water to thin out the consistency of the sauce.

Pulled Beef Sandwich Tips

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Can you use other cuts of meat for pulled beef sandwiches?

Yes! Any cut of beef suitable for braising, such as from the round or shoulder, may be used in this recipe. Brisket or bottom round can also work well. Our favorite slow-cooker beef recipes offer dozens of other tasty ideas. Otherwise, you could substitute a similarly sized boneless venison roast to make barbecue venison sandwiches.

Can you use other sauces for pulled beef sandwiches?

You bet. While this recipe uses a homemade sauce with ketchup, brown sugar and plenty of other spices, you can also swap the barbecue sauce for hoisin sauce and give these pulled beef sandwiches an Asian-inspired twist.

How do you prevent pulled beef sandwiches from getting soggy?

To keep pulled beef sandwiches from getting soggy, drain the beef well using a slotted spoon when serving. You can also toast the buns lightly and serve any extra sauce on the side for dipping.