Slow Cooker BBQ Pulled Beef (Printable)

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

# 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 freshly ground 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

→ Serving Suggestions

13 - Burger buns or sandwich rolls (optional)
14 - Coleslaw (optional)

# Directions:

01 - In a small bowl, combine the smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and chili powder. Mix thoroughly until evenly blended.
02 - Pat the chuck roast dry with paper towels. Rub the spice mixture evenly over all surfaces of the beef, pressing gently to adhere the seasonings.
03 - Transfer the seasoned roast to the slow cooker, positioning 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 roast in the slow cooker, ensuring the beef is well surrounded by the liquid.
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. Avoid lifting the lid during cooking to maintain consistent heat.
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 strands, discarding any large pieces of fat or connective tissue.
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.

# Expert Advice:

01 -
  • You literally rub, pour, and walk away for eight hours while your house turns into a barbecue joint.
  • The sauce balances tangy, sweet, and smoky so well that people assume you spent all day tending a smoker.
02 -
  • Opening the slow cooker lid even once during the eight hours can add thirty minutes to your cook time, so tape a note on top if you are the curious type.
  • The beef is not ready if it resists shredding, and giving it another hour will transform it from tough to velvet.
03 -
  • Sear the rubbed roast in a hot skillet for two minutes per side before slow cooking to create a crust that adds a layer of flavor you cannot get any other way.
  • Use a gluten free barbecue sauce and tamari based Worcestershire to keep the entire dish gluten free without sacrificing a single ounce of taste.

Return