Description
A cozy and satisfying slow-cooked beef sandwich made with tender, fork-pulled chuck roast.
Ingredients
Scale
- 1 2.5–3 lb chuck roast
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup BBQ sauce (or substitute with tomato paste + 1/4 cup Worcestershire)
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tsp kosher salt per pound
- 1/2 tsp black pepper
- Toasted buns for serving
Instructions
- Trim excess fat from the roast and pat it dry.
- Sear the roast in a hot skillet for 2–3 minutes per side until a dark crust forms.
- Transfer to a 6-quart slow cooker with sliced onion, minced garlic, beef broth, BBQ sauce, brown sugar, Dijon mustard, kosher salt, and black pepper.
- Cook on LOW for about 8 hours, or until the roast reaches 195–205°F and pulls apart easily.
- Remove meat and shred with two forks.
- Skim fat from the cooking liquid and reduce it in a saucepan until thick.
- Toss shredded beef in the reduced sauce and serve on toasted buns.
Notes
Searing the roast adds a flavor boost. Adjust seasoning after shredding for best results.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg