Slow Cooker Pulled Beef (Print)

Savory shredded beef slow-cooked to tender perfection and served on soft sandwich buns with classic toppings.

# What You’ll Need:

→ Beef

01 - 3.3 lbs beef chuck roast, trimmed of excess fat

→ Spices & Seasonings

02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 1 tbsp smoked paprika
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - 1 tsp dried oregano

→ Vegetables

08 - 1 large yellow onion, sliced
09 - 3 cloves garlic, minced

→ Liquids

10 - 1 cup beef broth
11 - 1 cup barbecue sauce
12 - 2 tbsp Worcestershire sauce

→ To Serve

13 - 6 sandwich buns
14 - Optional: coleslaw, sliced pickles, sliced red onion, cheddar cheese

# How To Make:

01 - Combine salt, pepper, smoked paprika, garlic powder, onion powder, and dried oregano in a small bowl.
02 - Rub the spice mixture evenly over the entire surface of the beef chuck roast.
03 - Arrange sliced onions and minced garlic in the bottom of the slow cooker. Place the seasoned beef roast on top of the vegetables.
04 - Pour beef broth, barbecue sauce, and Worcestershire sauce over the beef and onions.
05 - Cover and cook on low heat for 8 hours until the beef is fork-tender and easily shreds apart.
06 - Transfer the cooked beef to a large bowl. Using two forks, shred the meat, discarding any large pieces of excess fat.
07 - Skim excess fat from the cooking liquid remaining in the slow cooker. Return the shredded beef and toss with the juices to coat evenly.
08 - Spoon the pulled beef onto sandwich buns. Drizzle with additional barbecue sauce and top with coleslaw, pickles, or red onion as desired.

# Expert Tips:

01 -
  • The beef becomes so tender it literally falls apart with just a gentle tug from your fork
  • Your slow cooker does absolutely all the heavy lifting while you go about your day
02 -
  • Resist the urge to peek under the lid too often, as every time you do, you are adding valuable cooking time
  • Letting the beef rest in the juices for at least 30 minutes after shredding makes it exponentially more flavorful
03 -
  • Pat the beef dry with paper towels before applying the rub for better adhesion
  • Use a slotted spoon to serve so people can control how much liquid they want on their sandwiches

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