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–+ servings
Callie Brooks

Pulled Beef Sandwiches

These pulled beef sandwiches are made with tender chuck roast, barbecue sauce, and optional toppings like coleslaw or pickles, perfect for a crowd-pleasing meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Course, Sandwich
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 each beef chuck roast (about 3–4 pounds)
  • 1 tablespoon salt to taste
  • 1 teaspoon black pepper to taste
  • 1 large onion, chopped
  • 3–4 cloves garlic, minced
  • 2 cups barbecue sauce use your favorite bottle or homemade
  • 8 each burger buns toasted if possible
Optional Toppings
  • coleslaw for topping
  • dill pickles for topping

Method
 

Preparation
  1. Pat the chuck roast dry and season generously with salt and pepper on all sides.
  2. Place the chopped onion and minced garlic in the bottom of the slow cooker and set the roast on top.
  3. Pour the barbecue sauce evenly over the roast, coating the meat and onions. Add a little beef broth if the sauce seems too thick.
Cooking
  1. Cover and cook on low for about 8 hours, or until the beef is very tender and shreds easily.
  2. Transfer the roast to a cutting board, shred with two forks (or a stand mixer on low for 30–60 seconds), and return the meat to the slow cooker.
  3. Mix the shredded beef thoroughly with the sauce and warm for 5–10 minutes to let flavors meld.
Serving
  1. Serve generous portions of pulled beef on burger buns and top with coleslaw and pickles if desired.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 12gSaturated Fat: 5gSodium: 800mgFiber: 2gSugar: 8g

Notes

For a deeper flavor, add 1/2 cup beef broth or a splash of Worcestershire sauce before cooking. If you prefer spicy, use a tangy chipotle barbecue sauce or stir in hot sauce after shredding. For a lighter meal, assemble lettuce cups instead of buns and add a fresh herb salsa.

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