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Shredded Beef Sandwiches Recipe

American · Main course · 255 min total

Tender, slow-cooked shredded beef piled high on toasted buns with a tangy, savory sauce—perfect for a hearty meal.

Ingredients

• 3 lbs beef chuck roast
• 1 tbsp vegetable oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup ketchup
• 2 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 6 soft sandwich buns
• Butter, for toasting buns

Instructions

1. Trim excess fat from beef chuck and cut into large chunks. Season with salt and pepper.
2. Heat oil in a large Dutch oven over medium-high heat. Sear beef chunks on all sides until browned, about 3-4 minutes per side. Remove and set aside.
3. Add sliced onion to the pot and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
4. Stir in beef broth, ketchup, Worcestershire sauce, apple cider vinegar, brown sugar, smoked paprika, and black pepper. Bring to a simmer.
5. Return beef to the pot. Cover and transfer to a preheated 300°F oven. Cook for 3-4 hours, until beef is fork-tender.
6. Remove beef from pot and shred using two forks. Return shredded beef to the sauce and stir to coat.
7. Butter the cut sides of the buns and toast on a griddle or in a skillet until golden.
8. Pile shredded beef onto the bottom buns, spoon some sauce over, and top with the other half of the bun. Serve immediately.

Tips

• Leftover shredded beef can be stored in an airtight container in the refrigerator for up to 4 days.
• To freeze, place cooled shredded beef in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and reheat gently.
• Add pickled jalapeños or coleslaw for extra crunch and flavor.

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