Slow Cooker Pulled Beef Sandwiches (Printable)
Slow-cooked shredded beef on soft buns topped with crisp, tangy cabbage slaw. A simple, satisfying meal perfect for feeding a crowd.
# What You'll Need:
→ Beef
01 - 3.3 lbs beef chuck roast, trimmed
02 - 2 teaspoons kosher salt
03 - 1 teaspoon black pepper
04 - 1 tablespoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon dried oregano
08 - 2 tablespoons brown sugar
→ Cooking Liquid
09 - 1 large onion, sliced
10 - 4 cloves garlic, minced
11 - 1 cup beef broth
12 - ½ cup barbecue sauce
13 - 2 tablespoons apple cider vinegar
14 - 1 tablespoon Worcestershire sauce
→ Slaw
15 - 10 ounces shredded green cabbage
16 - 3.5 ounces shredded carrots
17 - ¼ cup mayonnaise
18 - 2 tablespoons apple cider vinegar
19 - 1 tablespoon honey
20 - ½ teaspoon celery seed, optional
21 - Salt and pepper to taste
→ To Serve
22 - 6 soft sandwich buns or brioche rolls
# Directions:
01 - In a small bowl, combine salt, pepper, smoked paprika, garlic powder, onion powder, dried oregano, and brown sugar. Rub the mixture evenly over the beef chuck roast.
02 - Place sliced onions and minced garlic in the bottom of a slow cooker. Set the seasoned beef on top.
03 - In a jug, mix together beef broth, barbecue sauce, apple cider vinegar, and Worcestershire sauce. Pour over the beef.
04 - Cover and cook on low for 8 hours, or until the beef is tender and easily shreds with a fork.
05 - While the beef is cooking, whisk together mayonnaise, apple cider vinegar, honey, celery seed if using, salt, and pepper in a large bowl. Add shredded cabbage and carrots, tossing to coat evenly. Chill until serving.
06 - When the beef is done, transfer to a large bowl and shred using two forks. Skim excess fat from the cooking liquid, then return shredded beef to the slow cooker and mix with juices.
07 - Pile pulled beef onto the bottom half of each bun, top with a generous spoonful of slaw, and finish with the bun tops. Serve immediately.
# Expert Tips:
01 -
- The beef practically melts in your mouth while the tangy slaw cuts through the richness, creating that perfect balance that keeps you coming back for another bite.
- You can prep everything in the morning, go about your day, and return to a house smelling like heaven with dinner practically ready to serve.
02 -
- Skimming the fat from the cooking liquid makes a huge difference in the final result, something I learned after serving overly greasy sandwiches the first time I made this.
- Preparing the slaw at least an hour before serving allows the flavors to develop and the cabbage to soften slightly while maintaining its crunch.
03 -
- For an even more tender result, brown the beef in a hot skillet before adding it to the slow cooker, creating a caramelized crust that adds incredible flavor to the final dish.
- Instead of discarding the cooking liquid after shredding, strain it, skim off fat, and reduce it on the stovetop until slightly thickened for an amazing sauce to drizzle on the finished sandwiches.