A tender, juicy pulled beef sandwich slow-cooked with smoky spices and BBQ 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 and add the beef.

3. Pour in beef broth, BBQ sauce, Worcestershire, and brown sugar.

4. Cover and cook on low for 8-10 hours until tender.

5. Shred beef with forks and mix with cooking juices.

6. Toast buns lightly, then assemble sandwiches with beef and toppings.

You can prepare the beef a day before and reheat.

For extra smokiness, add a dash of liquid smoke.

Use leftover beef for tacos or wraps.