What cut of beef is best for a Pulled Beef Sandwich?

For the most tender and flavorful shredded beef, go with a chuck roast (or a boneless shoulder roast) because it has enough marbling to stay juicy during long braising or slow-cooking. Some chefs also use brisket if you want a deeper smoky flavor.

How long does it take to cook beef so it can be pulled easily?

If you’re using a slow cooker or crock-pot, plan on about 7–8 hours on low until the beef is fork-tender and easily shredded. For oven braising, expect about 3–4 hours at 325 °F, or use a pressure cooker ≈ 60 minutes plus natural release for a quicker option.

Can I make a Pulled Beef Sandwich on a weeknight if I don’t have much time?

Yes — absolutely. If you’re short on time, use a pressure cooker/Instant Pot method: sear the beef, add broth and sauce, then high pressure for around an hour. Afterwards, shred the meat and stir it into the juices. This shortcut still gives you that shredded, juicy texture without the full slow-cook day.

How should I store leftover pulled beef and reheat it for best results?

After shredding the beef, let it cool slightly, then store it in an airtight container. It stays good in the refrigerator for up to 3-4 days, or you can freeze it for about 3 months. When reheating, add a splash of beef broth or leftover cooking liquid to keep it moist, and warm gently so the texture stays tender.

Pulled Beef Sandwich – 5 Irresistible Ways to Enjoy This Juicy Favorite

Description

There’s something magical about the smell of slow-cooked beef filling your kitchen — it’s the kind of aroma that takes you right back to backyard barbecues and family game days. This Pulled Beef Sandwich is tender, juicy, and loaded with smoky BBQ flavor, perfect for any meal.

Ingredients

Scale

1 lb beef chuck roast
2 cups BBQ sauce
1 medium onion, sliced
2 cloves garlic, minced
1 tbsp smoked paprika
1 tsp cumin
1 tsp salt
1/2 tsp black pepper
4 brioche buns
1 cup shredded cheddar cheese
1 cup coleslaw

Cook Mode Keep your screen awake while you cook

Instructions

Season beef with salt, pepper, smoked paprika, and cumin.
Sear the beef in a skillet until browned on all sides.
Transfer to a slow cooker and add BBQ sauce, onion, and garlic.
Cook on low for 8 hours or until fork-tender.
Shred the beef and stir it into the cooking juices.
Toast the buns and assemble sandwiches with beef, cheese, and coleslaw.

Notes

You can substitute chuck roast with brisket or boneless shoulder.
Store leftovers in an airtight container for up to 4 days.
Reheat with a splash of broth to maintain moisture.