Slow Cooker Barbecue Beef Sandwiches

• 3 pounds beef chuck roast, trimmed and cut into chunks
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 cup barbecue sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 hamburger buns, toasted
• Optional: shredded cheddar cheese, sliced pickles, fresh scallions

Steps

1. 1 Place beef chunks in the slow cooker.
2. 2 Add onion and garlic on top of the beef.
3. 3 In a bowl, mix together beef broth, barbecue sauce, Worcestershire sauce, brown sugar, smoked paprika, salt, and pepper. Pour over beef and vegetables.
4. 4 Cover and cook on low for 6 hours or on high for 4 hours, until beef is very tender.
5. 5 Shred beef with two forks directly in the slow cooker.
6. 6 Serve beef on toasted buns, and top with optional cheese, pickles, and scallions.

Equipment

• Slow cooker
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Mixing bowl

Variations

• Add a splash of liquid smoke for extra smokiness.
• Substitute pulled pork for a different twist.

Substitutions

• If chuck roast isn't available, use beef brisket or beef shoulder.
• For a spicier kick, add a dash of hot sauce to the barbecue mixture.

Pairings

• Baked beans
• Cornbread
• Pickled vegetables

Nutrition

Tips

• For deeper flavor, sear the beef chunks in a hot skillet before adding to the slow cooker.
• If you prefer a thicker sauce, remove some before serving and simmer it on the stovetop until reduced.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with crispy coleslaw and sweet potato fries.
• Pair with a cold beer or iced tea.

FAQ