Slow Cooker Pulled BBQ Beef Sandwiches

Fall-apart tender chuck roast cooked low and slow for 8 hours, shredded, and smothered in sticky BBQ sauce. Piled onto toasted Kaiser rolls with cheddar and coleslaw.

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Prep Time: 10

Cook Time: 8

no resting time required: 0

Total Time: 8 10

Servings: servings

Calories: 394kcal

Author: Anjali

INGREDIENTS

3 lbs Chuck Roast
1 teaspoon Kosher Salt
½ teaspoon Freshly cracked Black Pepper
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 tsp Chili Powder
½ teaspoon Smoked Paprika
18 oz BBQ Sauce
12 Kaiser Rolls or Brioche Buns
12 slices Sharp Cheddar Cheese
Picked Jalapeños chopped (for serving)* see more topping options below in notes

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INSTRUCTIONS

Mix salt, pepper, garlic powder, onion powder, chili powder, and smoked paprika. Rub thoroughly all over the chuck roast. For deeper flavor, season the night before and refrigerate uncovered.
Place seasoned roast into the crockpot. No added liquid needed. Cover and cook on low for 8 hours. Do not lift the lid.
Remove the beef to a board, or shred directly in the pot using two forks. Pull in opposite directions for rough, uneven strands. Drain excess fat from the pot.
Return shredded beef to pot. Stir in 18 oz BBQ sauce. Optionally add 1 teaspoon Dijon mustard, 1 tablespoon molasses, or a splash of apple cider vinegar. Heat on low for 15 minutes.
Toast the buns. Pile saucy beef onto each roll, top with melted cheddar, coleslaw, and pickles. Serve hot.

Notes

Shredding: Always shred while warm and in the pot so the beef absorbs the sauce.

Topping:

Sharp cheddar cheese, melted until it just starts to bubble at the edges, adds a salty, creamy richness that melds with the smoky beef in a way that is genuinely hard to put down.
Creamy coleslaw on top of the beef, not served on the side, is a classic technique used by the best BBQ joints in the country. It introduces cool crunch and acidity directly into the sandwich where it does the most good, balancing the richness with every single bite.
Other winning toppings include bread and butter pickles for sweetness, pickled jalapeños for heat, crispy fried onions for texture, and a thin spread of Dijon mustard on the bun for a sharp, peppery kick that ties everything together.

Fat: Drain fat before adding sauce for better texture.

Flavor: Add Dijon mustard, molasses, or apple cider vinegar to the sauce.

Storage: Keeps 4 days refrigerated, 3 months frozen.

Buns: Kaiser rolls or brioche work best, toasted under the broiler.

Nutrition

Nutrition Facts

Slow Cooker Pulled BBQ Beef Sandwiches

Amount Per Serving

Calories 394 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 11g69%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 9g

Cholesterol 106mg35%

Sodium 910mg40%

Potassium 508mg15%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 14g16%

Protein 29g58%

Vitamin A 481IU10%

Vitamin C 0.3mg0%

Calcium 233mg23%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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