Pulled Beef Sandwich with slow-cooked, juicy beef and tangy barbecue sauce.

Scale

3–4 lbs beef chuck roast

1 large onion, sliced

3 cloves garlic, minced

1 cup beef broth

1/2 cup barbecue sauce

2 tablespoons Worcestershire sauce

1 tablespoon brown sugar

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon black pepper

6–8 sandwich buns

Optional toppings: pickles, coleslaw, sliced onions

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1. Season the beef with salt, pepper, paprika, and cumin.

2. Place onions and garlic in the slow cooker.

3. Add beef, broth, barbecue sauce, Worcestershire sauce, and brown sugar.

4. Cook on low for 8-10 hours or in Dutch oven for 4-5 hours.

5. Shred beef and mix with juices.

6. Toast buns and assemble sandwiches with beef and toppings.

Use chuck roast for best tenderness.

Store leftovers in the fridge for 4 days or freeze for 3 months.