Slow Cooker BBQ Pulled Beef (Printable)

Tender shredded beef slow-cooked in smoky BBQ sauce, perfect piled high on buns with coleslaw.

# What You’ll Need:

→ Beef

01 - 3 to 4 pounds beef chuck roast, trimmed of excess fat

→ Vegetables

02 - 1 large onion, sliced into rings
03 - 3 cloves garlic, minced

→ Liquids and Sauces

04 - 1 cup barbecue sauce, plus extra for serving
05 - 1/2 cup beef broth
06 - 2 tablespoons apple cider vinegar
07 - 1 tablespoon Worcestershire sauce

→ Spice Rub

08 - 1 tablespoon smoked paprika
09 - 1 teaspoon chili powder
10 - 1 teaspoon ground cumin
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon cayenne pepper (optional, for heat)

→ Optional for Serving

14 - Burger buns or rolls
15 - Coleslaw

# How-To Steps:

01 - Scatter the sliced onions and minced garlic evenly across the bottom of the slow cooker insert.
02 - In a small bowl, combine the smoked paprika, chili powder, ground cumin, salt, black pepper, and cayenne pepper. Rub the spice mixture generously over all surfaces of the beef chuck roast.
03 - Place the seasoned roast on top of the onion and garlic bed in the slow cooker.
04 - Pour the barbecue sauce, beef broth, apple cider vinegar, and Worcestershire sauce directly over the roast, allowing the liquids to pool around the base.
05 - Secure the lid and cook on the low setting for 8 hours. The beef is ready when it pulls apart effortlessly with gentle fork pressure.
06 - Transfer the roast to a large cutting board or platter. Using two forks, shred the meat along the grain into bite-sized strands, discarding any large pieces of fat or connective tissue.
07 - Return the shredded beef to the slow cooker and stir thoroughly to coat with the cooking liquid. Continue cooking on low for 15 to 20 minutes, allowing the meat to soak up the sauce.
08 - Pile the pulled beef generously onto burger buns and top with coleslaw, or serve over rice, in lettuce wraps, or alongside your favorite sides.

# Expert Advice:

01 -
  • The beef comes out so tender it practically falls apart when you look at it funny.
  • It takes about fifteen minutes of actual effort and then you walk away for eight hours.
  • Leftovers taste even better the next day piled onto a bun with cold coleslaw.
02 -
  • Opening the slow cooker lid repeatedly during the eight hour cook can add thirty minutes or more to your total time so trust the process and walk away.
  • A smoked barbecue sauce or a few drops of liquid smoke transforms this from good to unforgettable with zero extra effort.
03 -
  • Toast the buns lightly with butter in a skillet before serving because a soggy bun is the only real enemy of great pulled beef.
  • Let the shredded beef rest in the sauce on the warm setting for up to an hour before serving because patience here pays off in every bite.

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