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Slow Cooker Pulled Beef Sandwiches (Kosher)

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Meat (Fleishig)

Slow cooker pulled beef is a kosher take on pulled pork sandwiches. A well-marbled chuck roast is rubbed with brown sugar, paprika and garlic, then slow-cooked with broth, red wine, cider vinegar and tomato paste until it shreds easily. Pile it onto buns with coleslaw and pickles.

Why Chuck Roast

Chuck has plenty of marbling and connective tissue, which melt over long, slow cooking into tender, juicy meat. Choose a piece with visible fat throughout. Searing it first adds flavor. Cook on low for about 8 hours; high works in 4 to 5 hours, but the texture won’t be quite as tender.

Kosher Notes

This is a meat (fleishig) recipe. Use kosher beef broth and wine. Make the coleslaw with a mayonnaise dressing and check that the buns are pareve.

Make-Ahead

The beef keeps for 4 days or 3 months frozen.

Slow Cooker Pulled Beef Sandwiches (Kosher)
Transform chuck roast into incredibly tender pulled beef sandwiches using your slow cooker and a few simple kosher ingredients.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Beef
  • 4 pounds beef chuck roast well-marbled
  • 2 tablespoons brown sugar
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon smoked paprika
For the Cooking Liquid
  • 1 cup beef broth low sodium
  • 1/2 cup red wine kosher, dry
  • 1/4 cup apple cider vinegar
  • 2 tablespoons tomato paste
  • 1 large onion sliced
  • 4 cloves garlic minced
For Serving
  • 8 hamburger buns or challah rolls
  • coleslaw for topping
  • pickles for serving

What I use for this recipe

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Method
 

  1. Mix brown sugar, paprika, garlic powder, onion powder, salt, pepper, and smoked paprika in a small bowl to create the spice rub.
  2. Pat the chuck roast dry with paper towels and rub the spice mixture all over the meat, pressing gently to help it adhere. Let it sit for 10 minutes while you prepare the other ingredients.
  3. Place the sliced onion in the bottom of your slow cooker. Set the seasoned roast on top of the onions.
  4. In a measuring cup, whisk together beef broth, red wine, apple cider vinegar, and tomato paste until smooth. Add the minced garlic and pour this mixture around the roast.
  5. Cover and cook on low for 8 hours, or until the meat shreds easily with two forks.
  6. Remove the roast from the slow cooker and place it on a cutting board. Using two forks, shred the meat into bite-sized pieces, discarding any large pieces of fat.
  7. Strain the cooking liquid through a fine-mesh sieve, pressing on the solids to extract flavor. Return the liquid to the slow cooker and add the shredded beef back in.
  8. Taste and adjust seasoning with salt and pepper if needed. Keep warm in the slow cooker on the warm setting until ready to serve.
  9. Serve the pulled beef on buns topped with coleslaw, with pickles on the side.

Notes

The beef will keep in the refrigerator for up to 4 days and freezes well for up to 3 months. You can also cook this on high for 4-5 hours if you're short on time, though the texture won't be quite as tender. For extra flavor, try searing the roast in a skillet before adding it to the slow cooker.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 24g 31%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 650mg 28%
Dietary Fiber 1g 4%
Total Sugars 5g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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