Pulled Beef Sandwiches
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!
Servings: 6
Calories: 596kcal
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.