BBQ Pulled Beef Sando

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Yeah, not exactly what you expect when you think low carb, high fat meal—but it’s real! This slow cooked bbq pulled beef sando is made with a homemade sauce that has all the flavor and none of the junk! Put it on a keto bun, slap on some greens and a healthy dollop of paleo mayo (we’re partial to the One Minute Mayo or Primal Kitchen for store-bought). As for the bread, you can use the single serving low carb bread or a store bought alternative like Mikey’s Muffins. What you’ll end up with is a hearty sandwich that’s perfect for your lunch or dinner!

What’s in the Sauce?

If you’re known to just go for the popular store-brand BBQ sauces, be wary of what’s in them. Soy sauce is a common ingredient in BBQ sauce, but it is often associated with many hormonal cancers and diseases. I have to admit, soy sauce does enhance the flavor of my meals; however, any additives or processes used to lengthen the shell life of any product can’t be a good thing, right? Unfortunately, that’s what usually happens with soy products—they consist of additives like MSG and in most cases are genetically modified. Instead, there’s a tasty yet healthy substitute out there: Coconut Aminos! Coconut aminos are gluten-free, soy-free, MSG-free, non-GMO, organic, kosher, vegan, and like other coconut products, provide health benefits like:

  • Increased HDL cholesterol
  • Antioxidants
  • Heart health promotion
  • Regulation of blood pressure levels
  • Stronger immune system
  • Promote mental health

We’d much rather know what exactly the ingredients are that go into the foods we make. The same goes for condiments and sauces. There’s no more reason to reach for the most popular bottles of BBQ sauce once you find out how easy it is to make your own homemade sauce like the one used in this recipe.

BBQ Pulled Beef Sando

Prep Time 8 mins
Cook Time 8 hrs
Total Time 20 hrs 8 mins
Serves 4     adjust servings



  • 3lbs Boneless Chuck Roast
  • 2 tsp Pink Himalayan Salt
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1 tbsp. smoked paprika
  • 2 tbsp. tomato paste
  • 1/4 cup apple cider vinegar
  • 2 tbsp. coconut aminos
  • 1/2 cup bone broth
  • 1/4 cup melted Kerrygold Butter


  • Trim the fat off of the beef and cut in to two large pieces.
  • In a small bowl mix together the salt, garlic, onion, paprika and black pepper. Then rub it all over the beef. Place the beef in your slow cooker.
  • In another bowl melt the butter, whisk in the tomato paste, vinegar and coconut aminos. Pour it all over the beef. Then add the bone broth to the slow cooker, pouring it around the beef.
  • Set on low and cook for 10-12 hours. When done, remove the beef, set the slow cooker to high and let the sauce thicken. Shred the beef then add it back in to the slow cooker and toss with sauce. Serve!


Recipe Notes

Macros per sandwich with single serving bread  + mayo

Cals 710 F 64 C10.6 (7.6 NC)  P 16.6

11 reviews
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 184 Calories from fat
% Daily Value
Total Fat 15.1 23%
Carbohydrate 3.6 1%
Protein 5.1

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
Cristina Curp is the creative mind behind The Castaway Kitchen, a blog dedicated to delicious foods and healing diets. Food is thy medicine and it should taste damn good.

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Responses (4)

    1. Hey Nancy, good catch! Yes, it’s supposed to be 1/2 cup bone broth. I’ll update it right now. Thanks for pointing this out 🙂

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