Go Back
–+ servings
Bacon Corn Cakes

Bacon Corn Cakes

Make tender, slow-cooked pulled beef sandwiches, the ultimate comfort food. Perfect for game day or easy dinners. Pair with Bacon Corn Cakes for a complete feast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Soaking Time 15 minutes
Total Time 8 hours 30 minutes
Servings: 6 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3-4 lbs beef chuck roast
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 cup beef broth
  • 1/2 cup barbecue sauce or your favorite sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6-8 buns sandwich buns (brioche or potato rolls)
  • Optional toppings pickles, tangy coleslaw, sliced red onions

Equipment

  • Slow Cooker or Dutch Oven
  • Two Forks
  • Cutting Board and Knife
  • Measuring Cups and Spoons
  • Mixing Bowl (optional)

Method
 

  1. Pat the beef chuck roast dry with a paper towel and season it with a spice blend of salt, pepper, smoked paprika, and cumin.
  2. Scatter sliced onions and minced garlic in a slow cooker or Dutch oven, then place the seasoned beef on top.
  3. Pour in the beef broth, barbecue sauce, Worcestershire sauce, and sprinkle the brown sugar on top without stirring.
  4. Cook on Low for 8-10 hours in a slow cooker or in a preheated oven at 300°F (150°C) for 4-5 hours.
  5. Remove the beef to shred with two forks, skim excess fat from the pot, and toss the shredded beef back into the cooking liquid.
  6. While the beef soaks for 15 minutes, toast the sandwich buns.
  7. Assemble the sandwiches by piling pulled beef onto the bottom bun and adding desired toppings.

Nutrition

Calories: 400kcalCarbohydrates: 35gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 10gVitamin A: 90IUVitamin C: 4mgCalcium: 20mgIron: 2mg

Notes

Feel free to swap out the chuck roast for beef brisket or pork shoulder if desired. If you don't have barbecue sauce, mix ketchup, apple cider vinegar, and liquid smoke as an alternative.
Consider adding a splash of strong coffee or espresso to deepen the beef flavor.
Store leftovers in an airtight container for up to 4 days in the refrigerator, or freeze for up to 3 months. For reheating, gently warm on the stovetop with a splash of broth to maintain moisture.
Experiment with various toppings and side dishes like coleslaw, potato salad, or cornbread to complement your sandwiches.
Tried this recipe?Let us know how it was!