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The Boat Shed Kitchen

Pulled Beef Sandwich

This Pulled Beef Sandwich is slow-cooked to perfection, resulting in melt-in-your-mouth beef infused with smoky paprika, cumin, and tangy barbecue sauce. Served on toasted buns with your choice of toppings, it’s a hearty, satisfying meal for any occasion.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 3 –4 lbs beef chuck roast
  • 1 large onion sliced
  • 3 cloves garlic minced
  • 1 cup beef broth
  • ½ cup barbecue sauce or your favorite sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 6 –8 sandwich buns
  • Optional toppings: pickles coleslaw, sliced onions

Method
 

  1. Season beef with salt, pepper, smoked paprika, and cumin.
  2. Place onion and garlic in the slow cooker, then add beef.
  3. Pour in broth, barbecue sauce, Worcestershire, and brown sugar.
  4. Cover and cook on low for 8–10 hours or in a Dutch oven at 300°F for 4–5 hours.
  5. Remove beef, shred, and return to juices. Stir well.
  6. Toast buns if desired.
  7. Assemble sandwiches with beef and toppings, then serve.
  8. See full steps with tips & photos → https://theboatshedcafe.com/pulled-beef-sandwich/

Notes

  • Chuck roast works best for tenderness after slow cooking.
  • Adjust the barbecue sauce for sweetness, tanginess, or spice to suit your taste.
  • Leftovers store well—refrigerate up to 4 days or freeze up to 3 months.