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Square side shot of a slow cooker bbq beef sandwich.
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5 from 2 votes

Slow Cooker BBQ Beef Sandwiches

A tender chuck roast simmers all day in a rich, smoky barbecue sauce until it's fall-apart juicy and ready to pile onto sandwich buns. Just 5 minutes of prep and your Crock Pot does the rest!
Course Dinner, Lunch
Cuisine American
Keyword bbq beef sandwich, BBQ beef sandwich recipe, Beef barbecue, braised BBQ beef sandwich, pulled beef sandwich, slow cooker BBQ beef sandwiches
Prep Time 5 minutes
Cook Time 9 hours
Total Time 9 hours 5 minutes
Servings 6 servings
Calories 504kcal
Author Blair Lonergan

Equipment

  • 6-7 quart slow cooker

Ingredients

  • 1 small onion, diced (about 1 cup)
  • 1 boneless beef chuck roast (about 2.5 - 3 lbs.)
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 ¾ cups barbecue sauce (one 18-oz. bottle of Stubbs Original works well)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons liquid smoke (optional)
  • Sandwich buns, coleslaw, and sliced pickles, for serving

Instructions

  • Spray the liner of a slow cooker with nonstick cooking spray. Place the diced onion in the bottom of the slow cooker.
    Diced onion in the bottom of a slow cooker.
  • Pat the beef dry with paper towels. Season both sides with garlic powder, salt, and pepper. Place the roast on top of the onion.
    Adding the chuck roast to the slow cooker.
  • In a medium bowl, whisk together the barbecue sauce, Dijon mustard, Worcestershire sauce, and liquid smoke (if using). Pour the sauce over the beef.
    Pouring bbq sauce over the chuck roast.
  • Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours, until the beef shreds easily with two forks.
    Shredding the beef.
  • Transfer the beef to a cutting board, large bowl, or rimmed baking sheet. Shred with two forks, discarding any large pieces of fat. Return the shredded beef to the slow cooker and stir into the sauce.
    Stirring the shredded beef back into the sauce.
  • Serve on sandwich buns. Top with coleslaw, sliced pickles, or extra barbecue sauce as desired.
    Horizontal side shot of a bbq beef sandwich on a plate.

Notes

  • Chuck roast is key. The marbling and connective tissue in chuck roast break down over the long cook, giving you tender, juicy shredded beef. Leaner cuts won't yield the same succulent meat.
  • LOW heat gives the best results. HIGH works in a pinch (4-5 hours), but 8-10 hours on LOW produces noticeably more tender, juicy beef.
  • Pick a sauce you love. The barbecue sauce is the main flavor driver here. A slightly sweet sauce with a little tangy bite like Stubbs Original works especially well.
  • Liquid smoke is optional. Add it for a subtle smoky depth that mimics slow-smoked barbecue. A little goes a long way: 2 teaspoons is plenty.
  • Toasting the buns helps. Run sandwich buns under the broiler for 1-2 minutes before loading them up. It adds texture and keeps the bread from getting soggy.
  • Storage: Refrigerate leftovers in an airtight container for up to 3-4 days. Freeze for up to 3 months. Reheat in a saucepan over low heat with a splash of water or extra BBQ sauce.
  • Leftover ideas: Use the shredded beef in tacos, quesadillas, on pizza, or spooned over a baked potato.

Nutrition

Serving: 1/6 of beef plus 2 tablespoons sauce | Calories: 504kcal | Carbohydrates: 38g | Protein: 38g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1530mg | Potassium: 921mg | Fiber: 2g | Sugar: 29g | Vitamin A: 221IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 5mg