1/2 cup (120 ml) beef broth (chicken broth works in a pinch)
2 tablespoons Worcestershire sauce (or soy sauce)
2 tablespoons brown sugar or maple syrup (or honey)
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes or 1 canned chipotle in adobo, chopped (optional)
1 tablespoon cornstarch + 2 tablespoons cold water (optional, to thicken)
8 soft sandwich buns or rolls (brioche or potato rolls recommended)
Pickles, sliced red onion, and/or coleslaw (optional toppings)
Instructions
Season and (optional) sear the roast: Pat the roast dry and rub with kosher salt and black pepper. Heat 1–2 tablespoons oil in a skillet over medium-high heat and brown the roast on all sides, 2–3 minutes per side for deep caramel color. (Skip searing for a fully hands-off method.)
Layer the slow cooker: Add sliced onion and minced garlic to the bottom of the slow cooker. Nestle the roast on top. Pour in beef broth, BBQ sauce, Worcestershire sauce, brown sugar, smoked paprika, and red pepper flakes or chopped chipotle if using. Spoon sauce over the top so the meat is well coated. The liquid should come partway up the roast but not fully submerge it.
Cook low and slow: Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours until fork-tender and easily shreddable. The beef is done when a fork slides through the meat.
Shred the beef: Remove the roast to a cutting board and shred with two forks or meat claws, discarding large pieces of fat. Stir the shredded beef back into the slow cooker to soak up the juices.
Thicken the sauce (optional): If the sauce is thin, transfer 1–2 cups of liquid to a small saucepan and simmer until reduced, or whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the warm sauce until glossy and thickened (about 1–2 minutes). Return the thickened sauce to the meat.
Build the sandwiches: Toast buns if desired. Pile generous portions of shredded BBQ beef on each bun and top with pickles, sliced red onion, and/or coleslaw. Serve hot.
Notes
Tender chuck roast slow-braised in a savory-sweet BBQ sauce until it shreds effortlessly. Serve on toasted buns with pickles, sliced onion, or coleslaw for an easy, crowd-pleasing weeknight meal or make-ahead party favorite.
