Slow Cooker BBQ Pulled Beef (Printable version)

Tender shredded beef braised low and slow in tangy-sweet BBQ sauce, perfect for hearty sandwiches.

# What you 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

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)

# How To:

01 - Combine smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and chili powder in a small bowl. Mix thoroughly until evenly blended.
02 - Pat the chuck roast dry and rub the seasoning mixture evenly over all surfaces, pressing gently to adhere the spices to the meat.
03 - Transfer the seasoned roast to the slow cooker, positioning it fat-side up to allow basting during cooking.
04 - Whisk together the barbecue sauce, beef broth, apple cider vinegar, brown sugar, and Worcestershire sauce in a mixing bowl until the sugar dissolves and the mixture is smooth.
05 - Pour the sauce mixture over the seasoned beef in the slow cooker, ensuring even coverage. Cover with the lid and cook on the low setting for 8 hours, or until the beef is fork-tender and pulls apart effortlessly.
06 - Carefully remove the beef from the slow cooker and shred using two forks, discarding any large pieces of fat. Return the shredded meat to the slow cooker and stir thoroughly to coat every strand with the sauce.
07 - Pile the saucy pulled beef generously onto burger buns and top with coleslaw, or serve over rice according to preference.

# Expert Advice:

01 -
  • The beef turns out so tender that you can shred it with practically no effort, and the sauce soaks into every single strand.
  • It feeds a crowd with almost zero hands on work, which makes you look like a hero while barely lifting a finger.
02 -
  • Keep the lid on the slow cooker for the entire cook time, because lifting it even once can add thirty minutes to your total time and you will drive yourself crazy wondering why it is not done.
  • The sauce will look quite thin when you first pour it in, but it concentrates and thickens dramatically during the long braise, so trust the process and do not be tempted to add extra barbecue sauce up front.
03 -
  • Trim the chuck roast of large exterior fat caps before seasoning, because excess fat can make the finished sauce greasy rather than silky.
  • Let the shredded beef rest in the warm sauce for at least ten minutes before serving, since this final soak is what separates good pulled beef from truly unforgettable pulled beef.

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