Description
This Ultimate Pulled Beef Sandwich recipe features tender, slow-cooked beef chuck roast or brisket simmered in a flavorful sauce made with beef broth, tomato paste, ketchup, and spices. Perfectly shredded and served on soft sandwich buns with optional toppings like coleslaw or pickles, these sandwiches are sure to satisfy your craving for hearty, comforting meals.
Ingredients
Scale
Main Ingredients
- 3 pounds beef chuck roast or brisket
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 ½ cups beef broth
- 1/2 cup ketchup
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder (optional)
Serving
- Sandwich buns or rolls, for serving
- Optional toppings: coleslaw, pickles, shredded cheese, sautéed onions
Instructions
- Prepare the beef: Pat the beef chuck roast or brisket dry with paper towels. This helps achieve better browning during searing.
- Sear the beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef and sear it on all sides until nicely browned, about 4-5 minutes per side. This locks in flavor and enhances the final dish.
- Sauté onions and garlic: Remove the beef and set aside. In the same skillet, add the sliced onion and minced garlic. Cook until softened and fragrant, about 3-4 minutes.
- Combine sauce ingredients: Stir in beef broth, ketchup, tomato paste, Worcestershire sauce, brown sugar, paprika, black pepper, salt, and chili powder (if using). Mix well to create a rich sauce.
- Slow cook the beef: Return the seared beef to the skillet or transfer everything to a slow cooker. Cover and cook on low heat for 6-8 hours until the beef is tender and easily shredded with a fork.
- Shred beef: Remove the beef from the cooking liquid and shred it using two forks. Return shredded beef to the sauce and mix to coat evenly.
- Assemble sandwiches: Pile the pulled beef onto sandwich buns or rolls. Add optional toppings such as coleslaw, pickles, shredded cheese, or sautéed onions if desired.
- Serve: Serve hot and enjoy your ultimate pulled beef sandwiches, perfect for gatherings or a satisfying weeknight meal.
Notes
- You can cook the beef in an oven at 275°F covered with foil or in a slow cooker for convenience.
- Adjust seasoning to taste, especially salt and chili powder.
- For extra smoky flavor, add a teaspoon of smoked paprika or use a chipotle powder.
- Coleslaw as a topping adds a nice crunchy contrast.
- Leftover pulled beef can be refrigerated up to 4 days or frozen for up to 3 months.
