Slow Cooker Pulled Beef Sandwiches (Print Version)
Tender slow cooker beef with tangy coleslaw on soft buns.
# What You Need:
→ 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 - 1/2 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 - 1/2 tsp freshly ground black pepper
13 - 1/2 tsp chili powder
→ Coleslaw
14 - 6 cups shredded green cabbage
15 - 1 cup shredded carrots
16 - 1/4 cup mayonnaise
17 - 2 tbsp apple cider vinegar
18 - 1 tbsp sugar
19 - 1/2 tsp salt
20 - 1/4 tsp black pepper
21 - 1/2 tsp celery seed
→ To Serve
22 - 6 soft sandwich buns or brioche rolls
23 - Extra barbecue sauce for drizzling
# How to Prepare:
01 - Arrange the sliced onions and minced garlic evenly across the bottom of the slow cooker insert.
02 - In a small bowl, whisk together the beef broth, barbecue sauce, tomato paste, brown sugar, Worcestershire sauce, smoked paprika, cumin, salt, black pepper, and chili powder until fully blended.
03 - Place the beef chuck roast on top of the onion bed. Pour the sauce mixture over the roast, ensuring the meat is well coated. Cover and cook on low heat for 8 hours, or until the meat is tender and easily pulls apart.
04 - Remove the cooked beef from the slow cooker and transfer to a cutting board. Use two forks to shred the meat, discarding any excess fat. Skim the fat from the remaining liquid in the cooker, return the shredded beef to the sauce, and stir to combine.
05 - In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, black pepper, and celery seed until smooth.
06 - Add the shredded cabbage and carrots to the dressing. Toss thoroughly to coat all vegetables. Refrigerate until ready to serve.
07 - Lightly toast the sandwich buns if desired. Pile a generous portion of the sauced beef onto the bottom buns, top with a heap of coleslaw, and cover with the bun tops. Serve immediately.
# Expert Advice:
01 -
- The beef becomes impossibly tender and flavorful with zero active cooking time—just set it and forget it.
- Coleslaw adds a sharp, refreshing contrast that keeps the sandwich from feeling heavy, even when you eat more than one.
- Works perfectly for feeding a crowd without stressing about timing or technique.
- Easily customizable with toppings and sauce without changing the core magic.
02 -
- Don't skip trimming the beef—excess surface fat won't render away completely in the slow cooker, and you'll skim it off anyway, so trim it beforehand to save yourself that step.
- The coleslaw can be made up to 4 hours ahead, but dress it closer to serving time or the cabbage will lose its snap and become soft and watery.
- If your beef isn't shredding easily after 8 hours, it's either a leaner cut or your slow cooker cooks cooler than others—add 30 minutes rather than forcing it and ending up with chunks.
03 -
- Toast your buns in a dry skillet for 30 seconds per side right before serving—this creates a barrier that prevents sogginess and adds a subtle crunch that contrasts beautifully with the tender meat.
- Make the coleslaw dressing thinner than you think you need it to be; the cabbage will release water as it sits, and a thinner dressing won't separate into a puddle at the bottom of the bowl.