Ingredients:

  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 lbs beef chuck roast, trimmed of excess fat
  • 1 cup beef broth
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 1/2 cups BBQ sauce
  • 1 pack (12 rolls) Hawaiian rolls
  • 4 tbsp unsalted butter, melted
  • 6 slices provolone or cheddar cheese
  • 1 tbsp sesame seeds

Instructions:

  1. Combine brown sugar, smoked paprika, garlic powder, salt, and black pepper. Massage the rub thoroughly into the beef chuck roast.
  2. Optional: Sear the meat in a hot skillet for 3 minutes per side until a dark crust forms, or place seasoned beef directly into the slow cooker.
  3. Pour beef broth, apple cider vinegar, and Worcestershire sauce around the beef. Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours) until beef yields effortlessly to a fork.
  4. Transfer beef to a bowl and shred along the grain using two forks.
  5. Return shredded beef to the slow cooker, stir in the BBQ sauce, and simmer on low for 20 minutes until glistening.
  6. Slice Hawaiian rolls in half horizontally. Place bottom half on a baking sheet and top with cheese slices.
  7. Pile the BBQ pulled beef on top of the cheese, place the top buns on, brush with melted butter, and sprinkle with sesame seeds.
  8. Bake at 350°F (175°C) for 10-15 minutes until buns are golden-brown and cheese is bubbling.