Slow Cooker BBQ Pulled Beef (Printable Version)
Tender shredded beef slow-cooked in tangy-sweet BBQ sauce, perfect for sandwiches or over rice.
# What You’ll Need:
→ Beef
01 - 3.3 lbs chuck roast, trimmed of excess fat
→ Dry Rub Seasonings
02 - 2 teaspoons smoked paprika
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon black pepper
07 - 1/2 teaspoon chili powder (optional)
→ 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 (gluten-free if needed)
→ Serving Suggestions
13 - Burger buns or sandwich rolls (optional)
14 - Coleslaw (optional)
# Directions:
01 - Combine smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and chili powder in a small bowl. Mix until evenly blended.
02 - Pat the chuck roast dry and rub the spice mixture evenly over all surfaces of the meat, pressing gently to adhere.
03 - Set the seasoned roast in the slow cooker insert, fat side up.
04 - 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.
05 - Pour the sauce mixture evenly over the seasoned roast, ensuring the meat is well surrounded by the liquid.
06 - Cover the slow cooker and cook on low for 8 hours, or until the beef is fall-apart tender and shreds effortlessly with a fork.
07 - Transfer the beef to a cutting board and shred using two forks, discarding any large pieces of fat. Return the shredded meat to the slow cooker and stir thoroughly to coat with the sauce.
08 - Pile the pulled beef onto burger buns and top with coleslaw, or serve over rice as desired.
# Quick Tips:
01 -
- The entire hands on effort is about fifteen minutes, and the slow cooker handles the rest without any supervision.
- Leftovers taste even better the next day, which makes this a gift that keeps on giving.
02 -
- Resist the urge to lift the lid during cooking, because each peek adds roughly thirty minutes to the total time as heat escapes.
- If the sauce seems too thin after shredding, let the slow cooker run on high for twenty minutes uncovered to reduce and thicken it.
03 -
- Trim most but not all of the surface fat from the roast, because a little rendered fat carries flavor through the sauce in a way nothing else can.
- Toasting the buns lightly with butter before assembling the sandwich creates a barrier that prevents sogginess and adds a golden crunch.