Ingredients:

  • 3 lbs Beef Brisket or Chuck Roast, trimmed
  • 2 Tbsp Light Brown Sugar, packed
  • 1 Tbsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Ground Cumin
  • 1/2 tsp Cayenne Pepper
  • 1 Tbsp Kosher Salt
  • 1 tsp Black Pepper, freshly ground
  • 1 Tbsp Olive Oil
  • 1 large Yellow Onion, roughly chopped
  • 4 cloves Garlic, smashed
  • 1 cup Low Sodium Beef Stock
  • 1/2 cup Apple Cider Vinegar
  • 2 Tbsp Worcestershire Sauce
  • 1 Tbsp Tomato Paste
  • 6 Sturdy Sandwich Rolls (Barm/Brioche/Kaiser)

Instructions:

  1. Prepare the Rub: In a bowl, whisk together brown sugar, smoked paprika, garlic powder, onion powder, cumin, cayenne pepper, salt, and pepper.
  2. Season the Beef: Thoroughly pat the beef dry. Vigorously rub the spice mixture all over the entire surface of the beef.
  3. Sear (Optional but Recommended): Heat olive oil in a large Dutch oven over medium-high heat. Sear the seasoned beef on all sides until deep brown (about 2-3 minutes per side). Remove beef and set aside.
  4. Sauté Aromatics: Add the chopped onion and smashed garlic to the pot/slow cooker base. Cook briefly until fragrant.
  5. Deglaze & Combine Liquid: Add beef stock, cider vinegar, Worcestershire sauce, and tomato paste to the pot. Stir well, scraping up any browned bits (the fond).
  6. Braise: Return the beef to the pot. Cover tightly. Cook in an oven at 300°F (150°C) for 6–7 hours, or in a slow cooker on LOW for 8 hours.
  7. Shred the Meat: Beef is done when it easily pulls apart with a fork. Remove the beef to a cutting board and shred thoroughly using two forks.
  8. Reduce the Sauce: Strain the remaining braising liquid into a saucepan. Bring the liquid to a strong simmer over medium-high heat and reduce by about one-third until it thickens slightly (about 10–15 minutes).
  9. Combine and Finish: Return the shredded beef to the pot with the reduced sauce. Toss until every strand is coated.
  10. Assemble Sandwiches: Lightly toast the rolls. Pile the saucy beef high onto the bottom halves, top with coleslaw or pickles if desired, and cap with the top roll. Serve immediately.