Slow Cooker BBQ Pulled Beef (Printable Version)

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

# What You 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 - ½ teaspoon freshly ground black pepper
07 - ½ teaspoon chili powder (optional)

→ Barbecue Sauce

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 (optional)
14 - Coleslaw (optional)

# Directions:

01 - Combine smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and chili powder in a small bowl. Rub the spice mixture evenly over all surfaces of the trimmed chuck roast.
02 - Set the seasoned chuck roast in the bottom of the slow cooker insert.
03 - 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. Pour the sauce evenly over the seasoned beef.
04 - Cover the slow cooker and cook on the low setting for 8 hours, or until the beef is fork-tender and pulls apart effortlessly.
05 - Carefully remove the beef from the slow cooker and transfer to a large cutting board. Using two forks, shred the meat along the grain, discarding any large pieces of fat. Return the shredded beef to the slow cooker and stir thoroughly to coat all the meat in sauce.
06 - Pile the saucy pulled beef onto burger buns and top with coleslaw, or serve over rice as desired.

# Expert Tips:

01 -
  • The beef literally falls apart with zero effort, and you get all the credit for a meal that basically cooked itself.
  • That tangy, sweet, smoky sauce soaks into every single strand of shredded meat and tastes like you spent all day tending a smoker.
02 -
  • Never cook this on high to save time, because the meat will toughen instead of breaking down into those tender, shreddable strands.
  • Checking the meat at six hours and finding it still firm is normal, so trust the process and let the full eight hours work their magic.
03 -
  • Let the shredded meat rest in the sauce on the warm setting for at least ten minutes before serving, because this is when it truly becomes something magical.
  • Save a spoonful of the cooking liquid before shredding so you can adjust the moisture level if the meat seems too dry after sitting.

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