Easy Pulled Beef Sandwiches have been a family favorite for years! This is entertaining made easy.
Fall is always a busy time in our house. Between back to school, sporting activities, college football games, and both of the kids' birthdays, that’s a lot of fun packed into a few short months.
It also means we have a lot of people at our house for weekend meals. So I tend to rely on a handful of dependable, easy meals to serve that don’t create a lot of prep work for me. You know those go-to meals you count on to feed a crowd? E
asy Pulled Beef Sandwiches is one of those meals and fits the bill perfectly. The recipe involves 3 ingredients and about 5 hours of hanging out in the oven or slow cooker. The result is juicy, flavorful pulled beef that you can top however you want. Barbecue sauce, melted cheese or our favorite, horseradish sauce. I love that I can make ahead of time and serve it the next day or pop it in the freezer for later.
Since these sandwiches have been one of my go-to meals for a long time, here are a few tips and tricks I’ve learned along the way:
- You can roast it, low and slow, in the oven or use the crock pot. Personally, I like the consistency of the beef a little better when I use the oven, but it still is delicious in the crock pot, and I have definitely done that in a pinch. Or when I’m going to be gone all day.
- If you can make it the day ahead of time, do it, because the beef is even better the day after. I separate the liquid from the meat and refrigerate it overnight. The fat solidifies and is super easy to remove the next day. When I reheat the meat, just the flavorful juice remains.
Entertaining made easy. That’s my mantra. I know I'm not alone. What ways do you make entertaining easy? Share your secrets and go-to recipes with me; I need all the help I can get.
Easy Pulled Beef Sandwiches
- 4-5 pounds chuck roast
- 6 beef bouillon cubes
- 1 package onion soup mix
- 1 cup hot water
- Preheat oven to 250 degrees.
- Place the beef in a large dutch oven and top with the bouillon cubes and onion soup mix. Pour the hot water over the top. Bake for 5 hours.
- Remove the beef from oven and shred the meat. Pour the juices through a strainer (but saving the liquid) to separate the onion bits . Add the onion bits back to the meat. Put the liquid in a separate container and refrigerate to separate the fat.
- When solidified, remove the fat and pour juice over meat to store.
- To serve: Reheat in oven at 300 degrees for an hour or until heated through. Make sure you cover pan with aluminum foil to keep moisture in. Alternatively you can reheat in slow cooker on low for 2-3 hours.
Nutrition info not guaranteed to be accurate.