Pulled Beef Sandwich Recipe

Prepare and season beef

Trim excess large pockets of fat from the chuck roast, leaving some marbling for flavor. Pat the meat dry with paper towels. Rub both sides with the kosher salt, black pepper, smoked paprika, and chili powder.

Sear the beef

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat with 1 tablespoon neutral oil (not listed separately). When hot, add the roast and sear 3–4 minutes per side until a deep brown crust forms. Remove roast and set aside.

Deglaze and build braising liquid

Reduce heat to medium. Add the tomato paste to the pot and cook, stirring, 1 minute. Add the beef broth, apple cider vinegar, Worcestershire sauce, and brown sugar; scrape up browned bits from the bottom of the pot. Return the seared roast to the pot, fat-side up, and add enough liquid to come about halfway up the sides of the meat (adjust with a little extra broth or water if needed).

Braise

Bring the liquid to a gentle simmer, then cover with a tight-fitting lid and transfer to a 300°F (150°C) oven. Braise until fork-tender, 2.5–3.5 hours depending on thickness. Alternatively, simmer gently on the stovetop over low heat for the same amount of time or cook in a slow cooker on low for 8 hours.

Prepare aromatics

While the beef begins braising, slice the onion into thick rings, roughly chop the carrot, and smash then roughly chop the garlic cloves.

Add vegetables to braise

After the first hour of braising, add the onion, carrot, and garlic to the pot around the roast so they can soften and flavor the liquid. Continue braising until the meat is pull-apart tender.

Rest and shred

When the roast is fork-tender, remove it to a cutting board and let rest 10 minutes. Use two forks or meat claws to shred the beef into bite-sized pieces, discarding any large pieces of connective tissue or excessive fat.

Reduce braising liquid

While the meat rests, place the pot with the braising liquid and vegetables over medium-high heat and simmer uncovered 8–12 minutes until the liquid reduces and thickens slightly. Taste and adjust seasoning with a pinch of salt or a splash more vinegar if needed.

Combine with finishing sauce (optional)

If using, stir the barbecue sauce and hot sauce into the reduced braising liquid. Return the shredded beef to the pot and toss to coat thoroughly. Warm through 2–3 minutes so the flavors marry.

Toast buns

Split the rolls or brioche buns and butter the cut sides. Toast in a skillet over medium heat until golden brown, about 1–2 minutes per side, or under a broiler briefly.

Assemble sandwiches

Pile about 1/2 cup (adjust to preference) of the shredded beef mixture onto the bottom half of each bun. Top with 2–3 tablespoons coleslaw and a few pickle slices. Cap with the top bun.

Serve

Serve immediately while hot, with extra barbecue sauce on the side if desired.