Slow Cooker BBQ Pulled Beef (Print View)
Tender shredded beef slow-cooked in tangy-sweet BBQ sauce, ideal for sandwiches or rice bowls.
# What You 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 - ½ teaspoon freshly ground black pepper
07 - ½ teaspoon chili powder (optional)
→ Barbecue Sauce Mixture
08 - 1 cup barbecue sauce (store-bought or homemade)
09 - ½ 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
14 - Coleslaw
# How to Make It:
01 - Combine smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and chili powder in a small bowl. Mix thoroughly, then rub the seasoning blend evenly over all surfaces of the chuck roast.
02 - Set the seasoned chuck roast in the bottom of the slow cooker insert.
03 - In a mixing bowl, whisk together the barbecue sauce, beef broth, apple cider vinegar, brown sugar, and Worcestershire sauce until smooth and well blended. Pour the sauce evenly over the seasoned roast.
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 roast from the slow cooker and transfer to a large cutting board. Shred the beef using two forks, discarding any large pieces of fat. Return the shredded meat to the slow cooker and stir gently to coat every strand in the sauce.
06 - Pile the saucy pulled beef generously onto burger buns and top with coleslaw, or serve over rice as desired.
# Expert Tips:
01 -
- The dry rub does all the heavy lifting before the sauce even enters the picture, giving the meat a crust of flavor that slow cooking alone can never achieve.
- It practically cooks itself while you go about your day, and the leftover freezer stash will save you on chaotic weeknights more than once.
02 -
- Opening the slow cooker lid before the full cook time releases trapped heat and extends the cooking time by roughly 30 minutes each time you peek, so trust the process and walk away.
- Shredding the beef while it is still hot is dramatically easier than waiting until it cools, when the connective tissue seizes back up and fights you.
03 -
- If you have an extra ten minutes, sear the rubbed roast in a hot skillet with a little oil before transferring it to the slow cooker, because that caramelized crust adds a layer of flavor the slow cooker alone simply cannot replicate.
- Check the labels on both your barbecue sauce and Worcestershire sauce if you are cooking for someone who is gluten sensitive, because many mainstream brands hide wheat in unexpected places.