Slow Cooker Pulled Beef Sandwiches (Printable)
Tender slow-cooked beef on soft buns topped with crisp, tangy coleslaw—ideal for gatherings and easy meals.
# Ingredient List:
→ Pulled Beef
01 - 3.3 lbs beef chuck roast, trimmed
02 - 1 large onion, sliced
03 - 4 cloves garlic, minced
04 - 1 cup beef broth
05 - ½ cup barbecue sauce
06 - 2 tbsp tomato paste
07 - 2 tbsp brown sugar
08 - 1 tbsp Worcestershire sauce
09 - 2 tsp smoked paprika
10 - 1 tsp ground cumin
11 - 1 tsp salt
12 - ½ tsp freshly ground black pepper
13 - ½ tsp chili powder (optional)
→ Coleslaw
14 - 6 cups shredded green cabbage
15 - 1 cup shredded carrots
16 - ¼ cup mayonnaise
17 - 2 tbsp apple cider vinegar
18 - 1 tbsp sugar
19 - ½ tsp salt
20 - ¼ tsp black pepper
21 - ½ tsp celery seed (optional)
→ To Serve
22 - 6 soft sandwich buns or brioche rolls
23 - Extra barbecue sauce, for drizzling (optional)
# Steps:
01 - Place sliced onions and minced garlic at the bottom of the slow cooker. In a separate bowl, whisk together beef broth, barbecue sauce, tomato paste, brown sugar, Worcestershire sauce, smoked paprika, cumin, salt, black pepper, and chili powder. Position the beef chuck roast on top of the onions, then pour the sauce evenly over the meat. Cover and cook on low for 8 hours until beef is tender and shreds easily. Remove beef, shred with two forks discarding excess fat, skim fat from the sauce, then mix shredded beef into the sauce.
02 - Combine mayonnaise, apple cider vinegar, sugar, salt, black pepper, and celery seed in a large bowl and whisk until smooth. Add shredded cabbage and carrots, tossing gently until thoroughly coated. Refrigerate until ready to serve.
03 - Toast buns if preferred. Pile generous portions of pulled beef onto each bun, drizzle with extra barbecue sauce if desired, and top with a scoop of prepared coleslaw. Serve immediately.
# Expert Tips:
01 -
- You literally set it and forget it—eight hours of hand-off cooking means dinner practically makes itself.
- The coleslaw cuts through the richness with bright acidity, making each bite feel balanced and crave-worthy.
- It feeds a crowd without fussing, which means more time laughing around the table and less time in the kitchen.
02 -
- Don't skip trimming the chuck roast before cooking—excess fat will render into the sauce and make it greasy no matter how much you skim afterward.
- The coleslaw is best made a few hours ahead so the cabbage softens slightly and the flavors marry; it tastes even better the next day.
- If your slow cooker runs hot, check the beef at the seven-hour mark; some cookers can shred-ready meat in as little as six hours.
03 -
- Save the cooking liquid even after you've skimmed the fat—it's liquid gold for reheating leftovers or thinning the sauce if it's too thick.
- A toasted bun makes all the difference; it gives structure to absorb the sauce without falling apart, and adds a subtle sweetness that complements the savory beef.