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Paleo Slow Cooker Pulled Beef Sandwiches Recipe

Fire up the crockpot for this scrumptious Paleo slow cooker pulled beef sandwiches recipe — it’s well worth the wait. 

The Right Roast

It’s important to select the right meat for the slow cooker. Then you have to make sure it cooks for the right amount of time, with the right amount of liquid. 

Screw it up, and you’re going to have a dry, stringy, unpalatable dinner. 

I’ve done all the hard work for you (read: I’ve eaten the dry, stringy, unpalatable dinners while chasing perfection), so you can get it right on the first go. 

For these slow cooker pulled beef sandwiches, I chose chuck roast. Chuck roast comes from the shoulder and is also known as chuck roll roast, chuck pot roast, and chuck eye roast. 

You get great flavor with chuck, but it can be tough. It’s perfect for braising and makes for a great stew. The slow cooking breaks down all that connective tissue and makes it nice and tender. 

How I Made This Paleo

Don’t worry, this isn’t another one of those “sandwich” recipes calling a lettuce wrap a sandwich. I’m giving you rolls here — delicious warm satisfying clouds to fill with beef. 

But these aren’t your ordinary rolls. They’re baked specifically with Paleo in mind. 

To achieve this feat, I swapped the gluten-filled white flour for a mix of almond flour, coconut flour, and psyllium husks. This will give you bread with a great texture. 

Eggs, baking powder, baking soda, garlic powder, salt, olive oil, and water are pretty ho-hum Paleo-safe ingredients. Instead of using butter, however, I opted for ghee. Ghee is clarified butter, and tends to be better tolerated than “regular” butter. 

You wouldn’t think you’d have issues with pulled beef being Paleo, but you’d be surprised. People sneak all sorts of stuff in recipes. 

Brown sugar is the most common culprit, but you might also find vegetable oils that are highly processed. No thanks. 

Instead of brown sugar, I sweeten the pot with erythritol. This sugar alcohol sweetens food without jacking up your blood sugar. 

Vegetable oil is easily replaced with olive oil. 

More Paleo Beef Recipes

As I said before, while you’d think beef dishes should be Paleo by default, a good many of them have at least one ingredient that we prefer to avoid. 

And that’s even more true at restaurants. 

You can save yourself from straying from Paleo by cooking more yourself. And if you’re a beef lover, you have a wealth of ideas out there. 

Check out my 36 best-ever Paleo beef recipes. These are my very favorite beef dishes for Paleo. I hope you like them just as much!

Paleo Slow Cooker Pulled Beef Sandwiches Recipe

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• Author: Louise Hendon
• Prep Time: 20 minutes
• Cook Time: 5 hours 30 minutes
• Total Time: 5 hours 50 minutes
• Yield: 4 servings 1x
• Category: Lunch, Entree
• Cuisine: American

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Description

Slow cooked to perfection, these beef sandwiches are perfect for lunch.

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Ingredients

For the pulled beef

• 2 Tablespoons (30 ml) of olive oil
• 1 medium onion (110 g), peeled and sliced
• 1.11 lbs (500 g) of chuck roast, deboned
• 2 cups (480 ml) of hot beef broth
• 1/4 cup (50g) of tomato paste
• 2 teaspoons (10 ml) of gluten-free tamari sauce or coconut aminos
• 1 teaspoon (4 g) of erythritol
  

For the rolls

• 10 Tablespoons (70 g) of coconut flour
• 1/4 cup (30 g) of almond flour
• 3 1/2 Tablespoons (25 g) of psyllium husks
• 1 teaspoon (4 g) of baking soda
• 1 teaspoon (2 g) of baking powder
• 1/4 teaspoon (1 g) of garlic powder
• 1/4 teaspoon (1 g) of salt
• 4 eggs (176 g)
• 2 teaspoons (10 ml) of olive oil
• 1/2 cup water (120 ml)
• 4 Tablespoons (60 ml) of melted ghee
  

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Instructions

For the pulled beef:

1. Heat one tablespoon olive oil in a pan and cook onions until softened and caramelized. Remove and set aside.
2. In the same pan, heat the second tablespoon of olive oil and brown the chuck roast on all sides (cut into pieces if needed to fit into your slow cooker). Move the beef to a slow cooker, along with the cooked onions and hot beef stock. Cover and cook for 5 hours.
3. Remove the beef from the slow cooker and place into a bowl. Cover with foil and allow to rest. 
4. Pour the broth and cooking juices from the slow cooker into a clean pan on the stove top and reduce over moderate heat by approximately two-thirds. Stir in the tomato paste and tamari, then reduce the heat to low and cook for another 3-4 minutes.
5. After allowing the beef to rest for 10 minutes, use two forks to shred into pieces. Stir erythritol into the warm sauce, then pour over the shredded meat and stir well to combine.
   

For the rolls:

1. Preheat the oven to 350°F (175°C). 
2. Combine the coconut flour, almond flour, psyllium husks, baking soda, baking powder, garlic powder, and salt in a bowl. In a separate bowl, whisk the eggs, olive oil, water, and melted ghee together.
3.  Add the wet mixture to the dry mixture and mix well to combine. Once a firm, dough-like consistency, divide into 4 equal portions and form into bread roll shapes. Place onto a greased tray and bake in the oven for 25-30 minutes, reducing the oven to 300°F (150°C) in the last 10 minutes. A toothpick inserted into the center should come out clean. Set aside to cool.
4. Cut the bread rolls in half and fill with beef. Enjoy.
   

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

• Calories: 753
• Sugar: 5 g
• Fat: 61 g
• Carbohydrates: 15 g
• Fiber: 9 g
• Protein: 33 g