Ingredients :

• 3 lbs beef chuck roast
• 1 large yellow onion, sliced
• 3 cloves garlic, minced
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 brioche buns

Method :

1. Season the beef chuck roast thoroughly with salt, pepper, and smoked paprika.
2. Place the sliced onions and minced garlic in the bottom of a slow cooker.
3. Lay the seasoned beef roast directly on top of the onions.
4. Whisk together the beef broth, Worcestershire sauce, and brown sugar in a small bowl.
5. Pour the liquid mixture over the beef into the slow cooker.
6. Cover and cook on low for 8 hours until the meat is fork-tender.
7. Remove the beef from the slow cooker and shred it into pieces using two forks.
8. Return the shredded beef to the juices in the slow cooker to keep it moist and rich.
9. Toast the brioche buns and pile the pulled beef high on each sandwich to serve.

Recipe Notes :

Chef Pro Tip: Sear the beef in a hot skillet for 3 minutes per side before slow cooking to lock in extra flavor. Variation: Top with melted provolone cheese for a Philly-style twist. Storage: Store leftover beef in its juices in an airtight container for up to 3 days.