Tender, juicy pulled beef piled high on toasted buns, melty provolone draped over the top — a hearty, comforting sandwich perfect for lunch, dinner, or game day feasts!

🍴 Ingredients

For the Pulled Beef:

2.5–3 lbs (1–1.5 kg) beef chuck roast
1 large onion, sliced
3 garlic cloves, minced
1 cup beef broth
1/2 cup barbecue sauce (optional, for extra flavor)
2 tbsp Worcestershire sauce
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder

For the Sandwiches:

6 sandwich rolls or buns (toasted if you like)
6 slices provolone cheese
Butter (for toasting the buns)
Optional toppings: pickles, caramelized onions, coleslaw

👩‍🍳 Instructions

Cook the Beef:

Place the sliced onions at the bottom of a slow cooker (or Dutch oven).
Season the beef with salt, pepper, paprika, and onion powder.
Place beef over onions.
Add minced garlic, beef broth, Worcestershire sauce, and barbecue sauce (if using).
Cover and cook on low for 8 hours (or in the oven at 300°F/150°C for about 4 hours), until the beef is tender and shreds easily with a fork.

Shred the beef in the pot, mixing it with the juices.

Assemble the Sandwiches:

Butter and toast the sandwich buns if desired.
Pile shredded beef onto the bottom half of each bun.
Top with a slice of provolone cheese.
Place under a broiler for 1–2 minutes until the cheese is melty and gooey.

Top with optional toppings like pickles, caramelized onions, or crunchy coleslaw.

✨ To Serve:

Serve warm with a side of fries, potato chips, or a fresh green salad!

Want a spicy version with pepper jack cheese or a beer-braised beef twist too? 🍔🔥🍺