Slow Cooker BBQ Pulled Beef (Printer-friendly)
Tender shredded beef slow-cooked in tangy-sweet barbecue sauce 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 - ½ teaspoon 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 - 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 trimmed chuck roast dry with paper towels. Rub the spice mixture evenly over all surfaces of the meat, pressing gently to adhere.
03 - Transfer the seasoned roast to the slow cooker insert, placing it fat-side up.
04 - In a medium 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, ensuring it pools around the base of the meat.
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.
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.
08 - Return the shredded beef to the slow cooker and stir gently to coat all the meat in the sauce. Serve hot on burger buns topped with coleslaw, or over rice as desired.
# Expert Advice:
01 -
- The sauce is tangy and sweet enough to make you lick your fingers but balanced enough that it does not overwhelm the beef.
- It practically cooks itself while you go about your day which makes you look far more organized than you actually are.
02 -
- Resist the urge to cook on high to save time because the texture becomes stringy rather than melting and the sauce does not reduce properly.
- Checking labels on barbecue sauce and Worcestershire is crucial if you need this to be gluten free since many brands sneak in wheat or soy.
03 -
- Sear the seasoned roast in a hot skillet for two minutes per side before adding it to the slow cooker if you want a deeper caramelized crust that adds a whole new layer of flavor.
- Let the shredded beef rest in the sauce on warm for at least fifteen minutes before serving because that is when the magic absorption happens and the texture goes from good to unforgettable.