Description
Tender, flavorful slow cooker BBQ beef sandwiches made with a juicy chuck roast seasoned with a blend of spices, slow-cooked to perfection, shredded, and mixed with smoky BBQ sauce. Served on soft buns topped with fresh coleslaw, these sandwiches are perfect for a comforting meal or casual gatherings.
Ingredients
Scale
Beef and Seasoning
- 2 1/2 – 3 lb. Chuck Roast
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/4 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Chili Powder
- 1 teaspoon Smoked Paprika
Sauce and Toppings
- 1 (18-ounce) bottle BBQ Sauce
- Coleslaw (about 1 to 2 cups)
- 6 Buns
Instructions
- Season the Meat: In a slow cooker, place the chuck roast. Generously season all sides with salt, pepper, garlic powder, onion powder, chili powder, and smoked paprika, ensuring the flavors penetrate the meat.
- Slow Cook: Cook the seasoned chuck roast on low heat in the slow cooker for 8 hours until the meat is tender and easily pulls apart with a fork.
- Shred and Mix: Once cooked, drain any excess fat from the slow cooker. Using two forks, shred the beef finely inside the cooker. Add the entire bottle of BBQ sauce to the shredded beef and stir to combine well. Heat the mixture on low for an additional 15 minutes to meld the flavors.
- Assemble Sandwiches: Place a generous amount of the BBQ shredded beef on the bottom half of each bun. Top with a scoop of coleslaw, then cover with the top bun. Serve warm and enjoy.
Notes
- For extra smoky flavor, consider using a BBQ sauce with smoky notes or adding a dash of liquid smoke before cooking.
- Coleslaw can be homemade or store-bought; crunchy slaw complements the tender meat perfectly.
- You can prepare the coleslaw and season the meat the night before to shorten prep time on serving day.
- If you prefer a thicker sauce, simmer the BBQ beef mixture uncovered for a few minutes after shredding to reduce excess liquid.
- Leftover BBQ beef sandwiches can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
