Slow Cooker Pulled Beef Sandwiches (Printable)
Tender slow-cooked beef on buns topped with a crisp and tangy cabbage-carrot slaw.
# What You'll Need:
→ Pulled Beef
01 - 3 lbs beef chuck roast, trimmed
02 - 1 large yellow onion, sliced
03 - 4 cloves garlic, minced
04 - 1 cup beef broth
05 - 1/2 cup barbecue sauce
06 - 2 tablespoons apple cider vinegar
07 - 2 tablespoons Worcestershire sauce
08 - 2 tablespoons brown sugar
09 - 1 tablespoon smoked paprika
10 - 1 teaspoon ground cumin
11 - 1 teaspoon chili powder
12 - 1/2 teaspoon freshly ground black pepper
13 - 1 teaspoon salt
14 - 2 tablespoons olive oil
→ Slaw
15 - 4 cups shredded green cabbage
16 - 1 cup shredded carrots
17 - 1/4 cup mayonnaise
18 - 2 tablespoons apple cider vinegar
19 - 1 tablespoon Dijon mustard
20 - 2 teaspoons honey
21 - 1/2 teaspoon celery seed (optional)
22 - Salt and pepper to taste
→ Assembly
23 - 6 sandwich buns or rolls
24 - Additional barbecue sauce (optional)
# How To Make:
01 - Pat the beef chuck roast dry and season evenly with salt, black pepper, smoked paprika, cumin, and chili powder.
02 - Heat olive oil in a large skillet over medium-high heat and sear the beef on all sides until deeply browned, about 3 to 4 minutes per side.
03 - Place sliced onions and minced garlic in the bottom of the slow cooker. Lay the seared beef on top.
04 - In a bowl, combine beef broth, barbecue sauce, apple cider vinegar, Worcestershire sauce, and brown sugar. Pour this mixture evenly over the beef. Cover and cook on low for 8 hours until the beef is tender and shreds easily.
05 - Remove the beef from the slow cooker and shred it using two forks. Return the shredded meat to the pot and mix with the cooking juices thoroughly.
06 - In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seed (if using), salt, and pepper. Add shredded cabbage and carrots, then toss to coat the vegetables evenly. Refrigerate until serving.
07 - Divide pulled beef evenly onto sandwich buns. Optionally drizzle with additional barbecue sauce and top with prepared slaw. Serve immediately.
# Expert Tips:
01 -
- The beef practically cooks itself while you go about your day, then shreds into silky strands that taste like they've been tended for hours.
- That crisp, tangy slaw cuts through the richness perfectly—it's the surprising sidekick that makes the whole sandwich sing.
- It's naturally dairy-free and comes together in less than 30 minutes of actual hands-on work.
- Leftover beef is a gift that keeps giving, turning into tacos, nachos, or midnight snacks straight from the fridge.
02 -
- The searing step isn't just for show—it creates a flavorful crust that prevents the meat from absorbing too much liquid and becoming mushy, so don't skip it or rush it.
- If your slaw is sitting more than 2 hours before serving, drain some of the liquid from the bottom of the bowl so it doesn't turn into a soggy mess.
- Slow cooker wattages vary wildly, so start checking the beef around the 7-hour mark to make sure it's not overdone.
03 -
- Don't skip the searing step—that golden crust is where deep, complex flavor lives, and it only takes 15 minutes total.
- If your slow cooker runs hot, start checking the beef at 7 hours; overcooked beef becomes stringy and dry instead of tender and moist.