Slow Cooker BBQ Pulled Beef (Printable)
Fall-apart tender shredded beef braised low and slow in tangy-sweet barbecue sauce for sandwiches or rice bowls.
# What You'll Need:
→ Beef
01 - 3.3 lbs chuck roast, trimmed of excess fat
→ Dry Seasoning Rub
02 - 2 teaspoons smoked paprika
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon freshly ground black pepper
07 - 1/2 teaspoon chili powder (optional, for heat)
→ Barbecue Sauce
08 - 1 cup barbecue sauce (store-bought or homemade)
09 - 1/2 cup beef broth
10 - 2 tablespoons apple cider vinegar
11 - 2 tablespoons brown sugar
12 - 1 tablespoon Worcestershire sauce
→ Serving Suggestions
13 - Burger buns or sandwich rolls (optional)
14 - Coleslaw (optional)
# How-to Steps:
01 - In a small bowl, combine smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and chili powder. Mix thoroughly, then rub the seasoning blend evenly over all surfaces of the trimmed chuck roast.
02 - Set the seasoned chuck roast in the bottom of the slow cooker, arranging it flat so it cooks evenly.
03 - In a mixing bowl, whisk together barbecue sauce, beef broth, apple cider vinegar, brown sugar, and Worcestershire sauce until the sugar dissolves and the mixture is smooth. Pour the sauce evenly over the seasoned beef.
04 - Cover the slow cooker and cook on the low setting for 8 hours, or until the beef is fork-tender and pulls apart with minimal effort.
05 - Carefully remove the beef from the slow cooker and place it on a cutting board. Shred the meat using two forks, discarding any large pieces of fat. Return the shredded beef to the slow cooker and stir to coat every strand in the sauce.
06 - Pile the saucy pulled beef generously onto burger buns and top with creamy coleslaw, or serve over rice for a hearty plate.
# Expert Pointers:
01 -
- The oven stays off and the slow cooker does every bit of the heavy lifting while you live your life.
- That tangy, sweet, smoky sauce soaks deep into the beef and tastes like you spent far more effort than you did.
02 -
- Lifting the slow cooker lid before the 8 hour mark adds roughly 15 to 30 minutes of cooking time each time, so be patient and trust the process.
- Not all barbecue sauces and Worcestershire sauces are gluten free, so scan the labels carefully if that matters to you.
03 -
- Cook on low rather than high every single time, because the gentle heat is what breaks down the connective tissue into that melt in your mouth texture.
- Save a bit of the sauce before adding the shredded beef back in, so you can drizzle it on top right before serving for maximum flavor impact.