Get ready for the best pulled beef sandwiches ever! Made with super tender beef, this recipe can be made in an Instant Pot or Dutch oven in just a few hours. The flavor is smoky and delicious!
Its time to pivot! After spending much of the winter making venison recipes, I think I finally exhausted the last of our venison supply for the year.
Thankfully, I have a great source of local beef and am very, very excited to begin cooking with beef again. Not that I don’t love venison, I’m talking about you, venison sliders and venison sloppy joes!
So today, I am sharing one of my personal favorite recipes. Pulled beef sandwiches! They are so easy to make and taste absolutely fantastic!
Let’s get on to the recipe, and be sure to check out the ‘how to make BBQ sauce’ section below, where I show you how to make your own barbeque sauce if you want!
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How to make pulled beef sandwiches
Note: These instructions provide options for both Instant Pot and Dutch oven cooking methods. Choose the method that best suits your equipment and preferences.
Pulled beef ingredients
- 3-pound chuck roast (or any other roast suitable for slow cooking)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon olive oil
- 1 cup water
- Barbecue sauce (store-bought or homemade – see instructions below)
- Hoagie rolls or buns
Instructions:
1. Prepare the roast
Generously season the chuck roast on all sides with salt, pepper, garlic powder, and onion powder.
Heat olive oil in your Instant Pot on “saute” mode (or heat a Dutch oven over medium-high heat). Sear the seasoned roast on all sides for approximately 2 minutes per side to develop a brown crust.
2. Pressure cook (Instant Pot) or braise (Dutch oven)
For the Instant Pot: Add 1 cup of water to the Instant Pot. Close the lid and ensure the pressure release valve is set to “sealing.” Select “high pressure” and cook for 45 minutes. Allow the pressure to release naturally.
For the Dutch oven: Add 1 cup of water to the Dutch oven. Cover the pot and bring to a simmer. Transfer the pot to a preheated oven at 325°F and cook for 3 hours. Keep an eye on the liquid level during braising. If it appears the roast is absorbing too much liquid, add a bit more water or broth to maintain moisture.
3. Shred the beef
Once the cooking time is complete, remove the roast from the heat source and let it cool slightly. Using two forks, shred the tender beef into bite-sized pieces.
4. Combine with sauce and simmer
Transfer the shredded beef to your Dutch oven or a large pot. Add your preferred barbecue sauce and simmer over low heat for 10 minutes, allowing the flavors to meld.
5. Serve and enjoy
Enjoy your pulled beef on buns or rolls with your favorite side dishes!
Homemade Barbeque Sauce
Ingredients:
- 1 1/2 cups ketchup
- 1/2 cup white vinegar
- 1/2 cup water
- 1/4 cup brown sugar
- 2 tablespoon yellow mustard
- 1 teaspoon each of garlic powder, onion powder and paprika
Barbeque sauce instructions
- In a saucepan, combine all of the ingredients.
- Bring the mixture to a boil over medium heat, stirring occasionally.
- Reduce heat to low and simmer for 15-20 minutes, or until the sauce thickens to your desired consistency. Be sure to stir the sauce occasionally to prevent the bottom from burning.
Tips for the sauce
- If the sauce is too thick, you can thin it out with a bit of additional water or vinegar.
- Taste the sauce after simmering and adjust the seasonings to your preference. You may want to add more brown sugar for sweetness, more vinegar for tang, or more paprika for smokiness.
- This sauce can be stored in an airtight container in the refrigerator for up to one week.
Sides for the Perfect Pulled Beef Sandwich
Pulled beef sandwiches are a hearty and delicious meal, but they shine even brighter with some tasty companions. Here are a few perfect sides to round out your pulled barbeque beef sandwiches, with options to please every palate:
Classic Combos:
- Vinegrette Coleslaw: A tangy, refreshing coleslaw is a BBQ staple for a reason. It cuts through the richness of the pulled beef and adds a delightful crunch.
- Crispy Homemade French Fries: You can’t go wrong with a basket of golden fries. Perfect for dipping into leftover pulled beef sauce, or sneaking a bite on the side.
Veggie Delights:
- Roasted Vegetables: Roasted broccoli is an easy and healthy side dish packed with flavor, and it perfectly complements pulled beef sandwiches.sh, roasted broccoli is packed with flavor and complements pulled beef sandwiches perfectly.
- Fried Zucchini Cakes: Crispy on the outside and tender on the inside, fried zucchini cakes are a delightful vegetarian side dish that pairs beautifully with pulled beef sandwiches.
Flavorful Touches:
- Dutch Oven Baked Beans: Baked beans are another BBQ classic, offering a touch of sweetness and savory smokiness to complement the pulled beef.
- Enchilada Dip: For a cheesy and flavorful twist, serve a warm enchilada dip alongside your pulled beef sandwiches.
Pulled Beef Sandwiches
Equipment
- Instant pot or dutch oven
Ingredients
- 3- pound chuck roast or any other roast suitable for slow cooking
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon olive oil
- 1 cup water
- 2 cups barbecue sauce store-bought or homemade – see instructions in the post
- Hoagie rolls or buns
Instructions
- Season the roast: Generously season the chuck roast on all sides with salt, pepper, garlic powder, and onion powder.
- Sear the roast: Heat olive oil in your Instant Pot on “saute” mode (or heat a Dutch oven over medium-high heat). Sear the seasoned roast on all sides for approximately 2 minutes per side to develop a brown crust.
Pressure cook (Instant Pot) or braise (Dutch oven):
- Instant Pot: Add 1 cup of water to the Instant Pot. Close the lid and ensure the pressure release valve is set to "sealing." Select "high pressure" and cook for 45 minutes. Allow the pressure to release naturally.
- Dutch oven: Add 1 cup of water to the Dutch oven. Cover the pot and bring to a simmer. Transfer the pot to a preheated oven at 325°F (163°C) and braise for 3 hours. Keep an eye on the liquid level during braising. If it appears the roast is absorbing too much liquid, add a bit more water or broth to maintain moisture.
- Shred the beef: Once the cooking time is complete, remove the roast from the heat source and let it cool slightly. Using two forks, shred the tender beef into bite-sized pieces.
- Combine with sauce and simmer: Transfer the shredded beef to your Dutch oven or a large pot. Add your preferred barbecue sauce and simmer over low heat for 10 minutes, allowing the flavors to meld.
- Serve: Enjoy your pulled beef on hamburger buns, tacos, nachos, or with your favorite side dishes.
Notes
- Cooking the Beef: This recipe is flexible, depending on your preferred cooking method. You can use a slow cooker, pressure cooker, oven, or even smoke the beef on a grill for a more traditional BBQ flavor. Adjust cooking times and temperatures accordingly based on your chosen method.
- Shredding the Beef: Once the beef is cooked through, shred it using two forks or with your hands while wearing gloves. Aim for large, juicy shreds for the perfect sandwich texture.
- BBQ Sauce: Feel free to use your favorite store-bought BBQ sauce or try making your own! Check out my favorite BBQ sauce recipe in the post above!
- Leftovers: Pulled beef sandwiches are great for leftovers! Store leftover cooked and shredded beef in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat gently in a saucepan or skillet over low heat, adding a splash of broth or BBQ sauce to prevent drying out.
- Buns: Toasted buns add a nice textural contrast to the tender pulled beef. Use hamburger buns, kaiser rolls, brioche buns, or any variety you prefer.
- Get Creative with Toppings: This recipe provides plenty of ideas for side dishes, but feel free to get creative with your toppings! Consider adding coleslaw, pickles, sliced red onion, jalapeños, cheese, or your favorite BBQ sauce for a customized sandwich experience.
