Slow Cooker BBQ Pulled Beef (Printable)

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

# What You'll Need:

→ Beef

01 - 3.3 lbs chuck roast, trimmed of excess fat

→ Dry Seasoning Rub

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 Mixture

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 (optional)

13 - Burger buns or sandwich rolls
14 - Coleslaw

# How To Make:

01 - In a small bowl, combine smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and chili powder. Mix until evenly blended, then rub the seasoning mixture thoroughly over all surfaces of the trimmed chuck roast.
02 - Transfer the seasoned chuck roast into the slow cooker, positioning it flat and centered for even cooking.
03 - 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. Pour the sauce evenly over the beef in the slow cooker.
04 - 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.
05 - Carefully remove the beef from the slow cooker and place it on a 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 to coat every strand in the sauce.
06 - Pile the saucy pulled beef onto burger buns or sandwich rolls and top with coleslaw, or serve over rice as desired.

# Expert Tips:

01 -
  • The beef practically falls apart on its own, no arm workout required for shredding.
  • It fills your home with a smoky, sweet scent that makes everyone hover near the kitchen.
  • Leftovers taste even better the next day, if you manage to have any left.
  • You can repurpose the meat into tacos, rice bowls, or just eat it standing over the counter with a fork.
02 -
  • Lifting the slow cooker lid even once can add thirty minutes to your cooking time, so trust the process and walk away.
  • Check the labels on your barbecue sauce and Worcestershire if cooking for someone who is gluten sensitive, as many brands hide gluten in unexpected places.
03 -
  • Toast your buns lightly before assembling or they will dissolve into a soggy mess within seconds.
  • Let the shredded beef sit in the warm sauce for at least ten minutes before serving so it drinks up every bit of flavor.

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