Slow Cooker BBQ Pulled Beef (Printable)

Tender shredded beef slow-cooked in tangy-sweet barbecue sauce, perfect for sandwiches or over rice.

# 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 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
14 - Coleslaw

# How To Make It:

01 - Combine smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and chili powder in a small bowl. Mix until evenly blended.
02 - Pat the chuck roast dry and rub the spice mixture evenly over all surfaces, pressing gently to adhere.
03 - Set the seasoned roast in the slow cooker insert, fat side up.
04 - Whisk together 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 evenly over the seasoned roast. Cover the slow cooker and cook on low for 8 hours, or until the beef is fork-tender and pulls apart with minimal effort.
06 - Transfer the roast to a cutting board and shred using two forks, discarding any large pieces of fat. Return the shredded beef to the slow cooker and stir thoroughly to coat every strand in the sauce.
07 - Pile the pulled beef generously onto burger buns and top with coleslaw, or serve over rice as desired.

# Tips from dashanddishes:

01 -
  • It takes fifteen minutes of prep and then the slow cooker handles every single thing after that.
  • The beef comes out so tender it practically falls apart before you even touch it with a fork.
  • Leftovers taste even better the next day which almost never happens in my house because nothing survives that long.
02 -
  • Do not lift the lid during cooking to check on it because every peek adds roughly thirty minutes to the total time and you will second guess yourself for no reason.
  • The beef is not ready if you have to work hard to shred it because patience here is the difference between good and unforgettable.
03 -
  • Pat the roast dry with paper towels before applying the rub so the spices stick properly and form a better crust during cooking.
  • Use a barbecue sauce you already love straight from the bottle because the long cook time will amplify every quality about it good or bad.

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