Ingredients

Scale

For the Pulled Beef:

3 lbs beef chuck roast

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

1 cup beef broth

1 ½ cups BBQ sauce (homemade or store-bought)

2 tablespoons Worcestershire sauce

2 tablespoons apple cider vinegar

1 tablespoon brown sugar

½ teaspoon red pepper flakes (optional)

For the Sandwiches:

6 brioche or hamburger buns

1 cup coleslaw (optional, for topping)

½ cup pickles (optional)

Instructions

Prepare the Beef:

Season the beef chuck roast with salt, black pepper, smoked paprika, garlic powder, and onion powder on all sides.

In a large skillet or Dutch oven, heat olive oil over medium-high heat. Sear the beef for 2-3 minutes per side until browned.

Slow Cook the Beef:

Place the seared beef in a slow cooker.

Add diced onion, minced garlic, beef broth, BBQ sauce, Worcestershire sauce, apple cider vinegar, brown sugar, and red pepper flakes (if using). Stir to combine.

Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours, until the beef is fork-tender.

Shred the Beef:

Remove the beef from the slow cooker and shred using two forks.

Return the shredded beef to the slow cooker and stir to coat with the BBQ sauce mixture. Let it cook on LOW for 15-20 more minutes to absorb flavors.

Assemble the Sandwiches:

Toast the brioche buns lightly if desired.

Pile the BBQ pulled beef onto the buns.

Top with coleslaw and pickles if desired.