For easy hosting, serve Slow Cooker Barbecue Chuck Roast Sandwiches, a pulled beef sandwiches recipe, served with buns and side of corn slaw.

Friends, just relax! Come up with a menu that works for you, get a date on the calendar, and host a small dinner, serving these Slow Cooker Barbecue Chuck Roast Sandwiches with this delicious Corn Cabbage Tangy Cole Slaw. We love this Pulled Beef Sandwiches recipe!

Pulled Beef Sandwiches

This Pulled Beef Sandwiches recipe is delicious for company, or it’s scrumptious for Sunday supper or any time of year! If you love a good chuck roast recipe, then you’ll also love our Guinness Beer Beef Chuck Roast Recipe.

Why we love this recipe

  • Easy to make in the slow cooker! Prepare and walk away.
  • The taste is tangy, savory, and warm flavors that mingle for hours.
  • Delicious served with a fresh summer coleslaw and  fresh corn!

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Ingredients for pulled beef sandwiches

  • Sweet onion
  • Ketchup
  • Fruit preserves: any flavor of jam works
  • Barbecue sauce
  • Garlic powder
  • Ground pepper
  • Kosher salt
  • Boneless beef chuck roast: trimmed and cut in half
  • Olive oil

How do you make chuck roast in the slow cooker?

  1. In a medium bowl, mix together barbecue sauce, ketchup, jam, pepper, garlic powder, and water. Set aside.
  2. Heat a skillet on high with olive oil. Salt the meat, then sear it in the pan until richly browned. Remove form pan and set aside after searing.
  3. Add oil and diced onions to the pan. Cook on medium low heat until translucent.
  4. Remove from pan and spread on bottom of slow cooker.
  5. Place the meat in the cooker and smother with the barbecue sauce mixture. Cook on low!
  6. When meat is tender enough, shred with a fork, then return back to the cooker for an additional hour or so.
  7. Serve hot on toasted buns with coleslaw or other favorite summer side dishes.

How to serve

Set out the following simple ingredients, and your favorite coleslaw recipe!

Easy for a Sunday dinner

We don’t always have people over on Sunday, but when we do, we love it.

I really do try to relax and not stress about the menu, whether we’re having hot dogs, Sloppy Joes (or this Thai Sloppy Joes recipe), or an easy Slow Cooker Barbecue Chuck Roast (which I love because you can get it cooking early – check!)

Oh, and remember. Even if it’s not a good season to host in your home, you can always say, hey, do you want to meet at our favorite restaurant for a quick bite to eat? You can take hospitality with you wherever you go!

Slow Cooker Barbecue Chuck Roast Sandwiches

Time to start “going first,” being the one to have people into your home!

We’ve got this Slow Cooker Barbecue Chuck Roast cooking n the crock pot, so we’re ready.

Make this Mango Cucumber Summer Slaw or serve with your favorite summer salads!

It’s so nice when it happens!

More beef recipes to try:

Barbecue Beef Tater Tot Casserole

Lazy Day Barbecue Beef Brisket

Epic Roast Beef Sandwich Board

Guinness Beef Stew

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Slow Cooker Barbecue Chuck Roast Sandwiches

For easy hosting, serve Slow Cooker Barbecue Chuck Roast Sandwiches, a pulled beef sandwiches recipe, served with a side of corn slaw.
Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours 15 minutes
Yield: 8
Print Recipe Pin Recipe

Ingredients
 

  • 1 small sweet onion, roughly chopped
  • ½ cup ketchup
  • ½ cup fruit preserves
  • ½ cup barbecue sauce
  • ½ cup water
  • 2 teaspoons garlic powder
  • 1 teaspoons ground pepper
  • Kosher salt
  • 2-3 pound boneless beef chuck roast, trimmed and cut in half
  • 3 tablespoons olive oil

How to serve

Instructions
 

  • In a medium bowl, mix together barbecue sauce, ketchup, jam, pepper, garlic powder, and water. Set aside.
  • Heat a skillet on high with 2 tablespoons olive oil. Salt your meat, then sear it in the pan, about 2 minutes each side, or until richly browned. Remove form pan and set aside after searing.
  • Add 1 tablespoon oil and diced onions to the pan. Cook on medium low heat until translucent, about 6 minutes.
  • Remove from pan and spread on bottom of slow cooker.
  • Place the meat in the cooker and smother with the barbecue sauce mixture. Cook on low for 7-8 hours.
  • When meat is tender enough, shred with a fork, then return back to the cooker for an additional hour or so.
  • Serve hot on toasted buns with coleslaw or other favorite summer side dishes.
Cuisine: American
Course: Main Course
Author: Sandy / Reluctant Entertainer
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