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A saucy bbq beef sandwich on a soft bun with pickles and red onion on the side.
Maryam

BBQ Beef Sandwiches

Tender shredded beef smothered in tangy-sweet barbecue sauce, piled high on soft buns for the ultimate crowd-pleasing sandwich.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 3 lb boneless beef chuck roast trimmed of excess fat
  • 1.5 tsp kosher salt
  • 1 tsp black pepper freshly ground
  • 1 tsp garlic powder
  • 1 tsp onion powder
For the Sauce
  • 2 cups barbecue sauce your favorite brand, divided
  • 0.5 cup beef broth low sodium
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
For Serving
  • 6 soft hamburger buns toasted
  • 1 cup dill pickle chips optional, for topping

Equipment

  • Slow Cooker (6-quart)
  • Two Forks (for shredding)

Method
 

Prep the Beef
  1. Pat the chuck roast dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, and onion powder. Rub the spice mixture all over the roast, pressing it into the meat.
Make the Sauce Base
  1. In a medium bowl, whisk together 1 cup of barbecue sauce, beef broth, apple cider vinegar, and Worcestershire sauce. This thin mixture will keep the beef moist during the long cook.
Slow Cook the Beef
  1. Place the seasoned roast in your slow cooker. Pour the sauce mixture over and around the meat. Cover and cook on LOW for 8 to 10 hours, or until the beef shreds easily with a fork. The meat should feel completely tender and fall apart when prodded.
Shred and Sauce
  1. Transfer the cooked roast to a large cutting board, reserving the cooking liquid in the slow cooker. Use two forks to shred the beef into bite-sized strands, discarding any large pieces of fat or gristle.
  2. Return the shredded beef to the slow cooker. Stir in the remaining 1 cup of barbecue sauce. Let it warm through on LOW for 15 to 20 minutes, stirring occasionally. The meat should be saucy but not swimming in liquid.
Assemble and Serve
  1. Pile the sauced beef onto toasted buns. Top with dill pickle chips if desired. Serve immediately with extra napkins.

Notes

For a quicker version, use a pressure cooker on high pressure for 60 minutes with natural release. The beef can be made 2 days ahead and reheats beautifully - in fact, the flavor improves overnight. If your barbecue sauce is very sweet, reduce the amount slightly and add a splash more vinegar to balance.