Ingredients
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For the Pulled Beef:
- 3–4 pounds beef chuck roast (or brisket, if preferred)
- 1 tablespoon olive oil
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- 1 cup beef broth (halal)
- 1 cup tomato sauce
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce (halal)
- 1 teaspoon Dijon mustard
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
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For the Sandwiches:
- 6–8 soft sandwich rolls or hamburger buns (halal)
- Pickles (optional, for topping)
- Coleslaw (optional, for topping)
- Sliced cheese (optional, for topping)
Ingredient Highlights
- Beef Chuck Roast: This cut of beef is perfect for slow cooking as it becomes tender and shreds easily, absorbing all the flavors of the seasoning and sauce.
- Tomato Sauce: Provides a rich base for the sauce, complementing the spices and enhancing the beef’s flavor.
- Apple Cider Vinegar: Adds acidity to the sauce, balancing out the richness of the beef and sugar.
- Soy Sauce: A great umami boost that enhances the savory depth of the dish while being halal-friendly.
- Spices and Aromatics: The combination of garlic, cumin, paprika, chili powder, and other spices creates a flavor-packed sauce that infuses the beef with boldness.
Instructions
Preparing the Beef for Pulled Beef Sandwiches:
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Sear the Beef: Heat the olive oil in a large pan over medium-high heat. Once the oil is hot, add the beef chuck roast and sear it on all sides until it’s browned. This will help lock in the flavor.
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Prepare the Aromatics: While the beef is searing, slice the onion and mince the garlic. Once the beef is browned, set it aside and discard any excess oil from the pan. Add the sliced onion and minced garlic to the same pan, sautéing for 2-3 minutes until softened and fragrant.
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Make the Sauce: In a bowl, combine the beef broth, tomato sauce, brown sugar, apple cider vinegar, soy sauce, Dijon mustard, and all the spices (cumin, paprika, chili powder, pepper, salt, coriander, oregano, and cinnamon). Stir until the brown sugar is dissolved and the sauce is well combined.
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Slow Cook the Beef: Transfer the seared beef and sautéed onions and garlic to a slow cooker. Pour the sauce mixture over the top, making sure the beef is fully submerged. Set the slow cooker to low and cook for 6-7 hours, or until the beef is tender and easily shreddable.
Shredding and Assembling the Pulled Beef Sandwiches:
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Shred the Beef: Once the beef is cooked, remove it from the slow cooker and place it on a large cutting board. Use two forks to shred the beef into bite-sized pieces.
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Toss the Beef with Sauce: Return the shredded beef to the slow cooker and toss it in the sauce. Let it sit for an additional 10-15 minutes to absorb all the flavors.
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Prepare the Sandwiches: While the beef is absorbing the sauce, slice your sandwich rolls or buns in half. You can toast them lightly on the grill or in the oven for extra flavor and texture, but this is optional.
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Assemble the Sandwiches: Spoon a generous amount of the pulled beef onto the bottom half of each bun. Top with your desired toppings, such as coleslaw, pickles, or cheese.
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Serve and Enjoy: Place the top half of the bun on the assembled sandwich, cut in half, and serve immediately.
- Prep Time: 20minutes
Nutrition
- Serving Size: 8
- Calories: 600
- Fat: 15g
- Carbohydrates: 45g
- Protein: 35g