Pulled Beef Sandwich Barbecue (Print Version)
# Ingredients:
→ Beef and Spices
01 -
1 teaspoon ground cumin
02 -
1 teaspoon smoked paprika
03 -
0.5 teaspoon black pepper
04 -
1 teaspoon salt
05 -
3 garlic cloves, chopped
06 -
1 big onion, sliced up
07 -
1.4–1.8 kg chuck roast beef
→ Saucy Mix
08 -
1 tablespoon brown sugar
09 -
2 tablespoons Worcestershire sauce
10 -
120 ml BBQ sauce
11 -
240 ml beef stock
→ Fixings
12 -
Coleslaw to pile on, if you want
13 -
Onion slices to top, if you like
14 -
Pickles for extra zing, if you like
15 -
6–8 bread buns
# Instructions:
01 -
Once the beef is all shredded, mix it back into all those savory juices in the pot so every piece soaks it up.
02 -
Scoop a big heap of beef onto the bun bottoms. Pile on pickles, onions, or slaw if you’re feeling fancy. Cap it with the top and dive in.
03 -
Want crispy buns? Lay them out, cut side up, on a tray and toast in the oven or on the grill until you see a bit of golden color.
04 -
Pop a lid on and let it hang out in the slow cooker on low for 8–10 hours, or slide it into an oven at 150°C for 4–5 hours until it falls apart at a poke.
05 -
Drop the seasoned beef chunk right on top of the onion and garlic. Pour in BBQ sauce, broth, Worcestershire, and toss brown sugar on top.
06 -
Spread your onions and chopped-up garlic on the bottom of your slow cooker or Dutch oven to make a flavor bed.
07 -
Give that chuck roast a quick dry-off, then rub in cumin, smoked paprika, salt, and pepper all over.
# Notes:
01 -
If you’ve got time, let the pulled beef sit in those juices for 15 minutes before making your sandwiches for a juicier bite.