Go Back
–+ servings
Pulled Beef Sandwich

Mouthwatering Pulled Beef Sandwich for Summer BBQ Bliss

This Pulled Beef Sandwich is a crowd-pleaser perfect for summer BBQs, featuring slow-cooked beef and tangy barbecue sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 hours
Flavor Melding Time 30 minutes
Total Time 10 hours 45 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1 lb Chuck roast or Brisket Substitute with pork if desired.
For the Barbecue Sauce
  • 1 cup Barbecue Sauce Use your favorite store-bought or homemade version.
For the Bun
  • 4 pieces Soft sandwich bun Gluten-free options work great.
For Seasoning
  • 1 tsp Salt Adjust according to taste.
  • 1 tsp Pepper Freshly ground is best.
  • 1 tsp Garlic powder Feel free to increase for a punchier taste.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Start by seasoning a generous chuck roast or brisket with salt, pepper, and garlic powder, coating the entire surface. Allow to absorb flavors for at least 15 minutes.
  2. Place the seasoned beef in your slow cooker and add a cup of water or beef broth. Set to low and let cook for 8 to 10 hours until tender.
  3. Once cooking time is over, remove the beef from the slow cooker and shred it using two forks, discarding any large pieces of fat.
  4. Return the shredded beef to the slow cooker, pour in barbecue sauce, and stir to coat evenly. Let warm on low for 30 minutes.
  5. Assemble your sandwich with soft buns filled generously with saucy shredded beef and extra barbecue sauce if desired.

Nutrition

Serving: 1sandwichCalories: 350kcalCarbohydrates: 44gProtein: 24gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 550mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Customize with toppings like coleslaw or jalapeños for added flavor and crunch. Store leftovers in airtight containers for up to 3 days in the fridge or freeze for 3 months.

Tried this recipe?

Let us know how it was!