Slow Cooker BBQ Pulled Beef (Printable View)
Tender, smoky pulled beef slow-cooked in barbecue sauce, perfect for sandwiches or over rice.
# Ingredient List:
→ Beef
01 - 3 to 4 lbs beef chuck roast, trimmed of excess fat
→ Vegetables
02 - 1 large onion, sliced
03 - 3 cloves garlic, minced
→ Liquids & Sauces
04 - 1 cup barbecue sauce, plus extra for serving
05 - 1/2 cup beef broth
06 - 2 tbsp apple cider vinegar
07 - 1 tbsp Worcestershire sauce
→ Spices
08 - 1 tbsp smoked paprika
09 - 1 tsp chili powder
10 - 1 tsp ground cumin
11 - 1 tsp salt
12 - 1/2 tsp black pepper
13 - 1/2 tsp cayenne pepper (optional, for heat)
→ Optional for Serving
14 - Burger buns or rolls
15 - Coleslaw
# How to Prepare:
01 - Arrange the sliced onions and minced garlic evenly across the bottom of the slow cooker.
02 - Combine the smoked paprika, chili powder, ground cumin, salt, black pepper, and cayenne pepper in a small bowl. Rub the spice mixture thoroughly over all surfaces of the beef chuck roast.
03 - Place the seasoned roast on top of the onions and garlic in the slow cooker.
04 - Pour the barbecue sauce, beef broth, apple cider vinegar, and Worcestershire sauce evenly over the beef.
05 - Cover the slow cooker and cook on the low setting for 8 hours, or until the beef is fork-tender and pulls apart effortlessly.
06 - Transfer the roast to a large cutting board. Using two forks, shred the beef into strands, discarding any large pieces of fat or gristle.
07 - Return the shredded beef to the slow cooker and stir to coat evenly with the sauce. Continue cooking on low for 15 to 20 minutes to reheat and allow the meat to absorb the sauce.
08 - Pile the pulled beef onto burger buns and top with coleslaw, or serve over rice or in lettuce wraps for a lighter option.
# Expert Suggestions:
01 -
- The spice rub and sauce combination creates layers of flavor that taste like you spent far more effort than fifteen minutes of prep.
- It practically cooks itself while you go about your day, and the leftovers somehow taste even better the next afternoon straight from the fridge.
02 -
- Lifting the slow cooker lid even once during cooking can add thirty minutes to your total time, so trust the process and leave it alone.
- The beef is done when it shreds with almost no effort, and if it still resists the fork, give it another hour on low.
03 -
- A few drops of liquid smoke in the sauce will fool everyone into thinking you spent hours tending a smoker in the backyard.
- Toast your buns with a light spread of butter in a hot skillet for thirty seconds per side, because a soggy bun is the only real way to ruin this meal.