Slow Cooker BBQ Pulled Beef (Printable)

Tender shredded beef slow-cooked in tangy-sweet BBQ sauce, perfect piled onto buns with coleslaw.

# 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 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 (optional)

13 - Burger buns or sandwich rolls
14 - Coleslaw

# Directions:

01 - In a small bowl, combine smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and chili powder. Mix thoroughly until evenly blended.
02 - Pat the chuck roast dry with paper towels. Rub the spice mixture evenly over all surfaces of the meat, pressing gently to adhere.
03 - Set the seasoned chuck roast into the slow cooker insert, positioning it fat-side up.
04 - 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.
05 - Pour the sauce mixture evenly over the seasoned chuck roast in the slow cooker, ensuring the meat is well surrounded by the liquid.
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 to maintain consistent heat.
07 - 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 or connective tissue.
08 - Return the shredded beef to the slow cooker and stir gently to coat all the meat in the sauce. Let it rest for 5 minutes to absorb the flavors. Serve piled high on burger buns topped with coleslaw, or enjoy over rice.

# Expert Tips:

01 -
  • The beef practically falls apart on its own, no arm workout required.
  • It makes your house smell like a backyard barbecue even in the middle of January.
  • Leftovers taste even better the next day, which is rare and should be celebrated.
02 -
  • Resist the urge to lift the lid during cooking because each peek adds roughly thirty minutes to your cook time.
  • If your sauce seems too thin after shredding, let the slow cooker run on high uncovered for twenty minutes to reduce it down.
03 -
  • Trim excess fat from the roast before cooking but leave some behind because that is where the flavor lives.
  • The beef shreds most easily while it is still warm, so do not let it cool completely before getting your forks in there.

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