Slow Cooker BBQ Pulled Beef (Printer-friendly)

Tender shredded beef in tangy-sweet BBQ sauce, slow-cooked to perfection for sandwiches or rice bowls.

# What You Need:

→ Beef

01 - 3.3 lbs chuck roast, trimmed of excess fat

→ Dry Rub Seasonings

02 - 2 tsp smoked paprika
03 - 1 tsp garlic powder
04 - 1 tsp onion powder
05 - 1 tsp kosher salt
06 - 1/2 tsp freshly ground black pepper
07 - 1/2 tsp chili powder (optional)

→ Barbecue Sauce

08 - 1 cup barbecue sauce (store-bought or homemade)
09 - 1/2 cup beef broth
10 - 2 tbsp apple cider vinegar
11 - 2 tbsp brown sugar
12 - 1 tbsp Worcestershire sauce

→ Serving Suggestions

13 - Burger buns or sandwich rolls
14 - Coleslaw

# How to Make It:

01 - In a small bowl, combine smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and chili powder. Mix thoroughly 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 the seasonings.
03 - Set the seasoned chuck roast in the bottom of the slow cooker, arranging it fat-side up to allow the rendered fat to baste the meat during cooking.
04 - In a mixing bowl, whisk together the 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 chuck roast in the slow cooker, ensuring the meat is well coated on all sides.
06 - 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.
07 - Carefully remove the roast from the slow cooker and transfer to a large cutting board. Using two forks, shred the beef along the grain into bite-sized pieces, discarding any large pieces of fat or gristle.
08 - Return the shredded beef to the slow cooker and stir gently to coat all the meat thoroughly with the sauce. Serve hot on burger buns topped with coleslaw, or over rice as desired.

# Expert Tips:

01 -
  • The beef practically shreds itself after eight hours, so you never have to wrestle with tough meat or second guess whether it is done.
  • You probably already have most of the seasonings in your pantry, which makes this one of those low effort meals that tastes like you tried much harder than you did.
02 -
  • Resist the urge to lift the lid during cooking because every peek releases trapped heat and can add thirty minutes to your cook time.
  • Letting the shredded beef sit in the sauce on warm for an extra twenty minutes before serving makes a noticeable difference in how well the flavor absorbs.
03 -
  • Sear the seasoned roast in a hot skillet for two minutes per side before putting it in the slow cooker to create a crust that adds a surprising depth of flavor with almost no extra effort.
  • Check the labels on your barbecue sauce and Worcestershire if you are cooking for someone who needs gluten free, because many brands sneak in wheat or soy without making it obvious.

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