Pulled Beef BBQ Sandwich (Print Version)
Tender shredded beef in a tangy-sweet barbecue sauce, loaded onto golden toasted buns with all your fave toppings.
# Ingredients:
→ To Serve
01 -
6–8 soft buns
02 -
Pickles, sliced (toss on top if you want)
03 -
Coleslaw (totally optional for topping)
04 -
Raw onion slices (use if you like it)
→ Cooking Liquid
05 -
120 ml sweet barbecue sauce
06 -
2 tablespoons Worcestershire
07 -
240 ml beef stock
08 -
1 tablespoon brown sugar
→ Beef and Seasoning
09 -
1.4–1.8 kg chuck roast (beef)
10 -
1 big onion, sliced up
11 -
1 teaspoon ground cumin
12 -
1 teaspoon smoked paprika
13 -
0.5 teaspoon black pepper
14 -
1 teaspoon salt
15 -
3 garlic cloves, minced
# Steps:
01 -
Spoon heaps of shredded beef onto the bottom half of each bun. Add any toppings you like—pickles, slaw, onions. Cap it with the top bun and dig in right away.
02 -
Want crisp buns? Pop sliced buns, cut sides up, on a baking tray. Toast in a hot oven or on the grill just till golden. This part’s all you.
03 -
Move the beef to a cutting board and pull it apart with two forks into pieces—think bite-sized. Toss it back in with the cooking juice and give it a good stir.
04 -
Drop the lid on and cook using low heat in your slow cooker for around 8 to 10 hours. Or use a Dutch oven with the lid on at 150°C for 4 to 5 hours, till the beef falls apart easy.
05 -
Set that seasoned roast on top of your garlic and onions. Pour in the beef broth, barbecue sauce, and Worcestershire. Sprinkle everything with that brown sugar.
06 -
Put your sliced onions and chopped garlic on the bottom of your slow cooker or Dutch oven. Spread 'em out evenly.
07 -
Blot the chuck roast dry, then roll it around with salt, pepper, smoked paprika, and cumin till it’s all covered.
# Notes:
01 -
Want stronger taste? Let your shredded beef soak in the juices for about 15 minutes before stacking up your sandwiches.