Slow Cooker Pulled Beef (Printable)

Tender shredded beef slow-cooked and served with tangy barbecue sauce on soft buns.

# What You Need:

→ Beef

01 - 3 lbs boneless beef chuck roast, trimmed

→ Seasoning & Rub

02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 2 tsp smoked paprika
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - ½ tsp ground cumin

→ Cooking Liquid

08 - 1 large yellow onion, thinly sliced
09 - 4 cloves garlic, minced
10 - 1 cup beef broth
11 - 1 cup barbecue sauce, plus extra for serving
12 - 2 tbsp apple cider vinegar
13 - 2 tbsp Worcestershire sauce

→ For Serving

14 - 6 sandwich buns or rolls
15 - Coleslaw (optional)
16 - Pickles (optional)
17 - Additional barbecue sauce

# How-To:

01 - Combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and ground cumin in a small bowl. Rub the mixture evenly over the beef chuck roast.
02 - Place sliced onion and minced garlic in the bottom of the slow cooker. Lay the seasoned beef roast atop the aromatics.
03 - Whisk together beef broth, barbecue sauce, apple cider vinegar, and Worcestershire sauce. Pour the mixture evenly over the beef in the slow cooker.
04 - Cover and cook on LOW heat setting for 8 hours, or until the beef is fork-tender and shreds effortlessly.
05 - Remove the beef and shred it using two forks. Skim excess fat from the cooking liquid, return shredded beef to the slow cooker, and stir to coat with the juices.
06 - Toast sandwich buns if desired. Pile the pulled beef onto each bun and top with extra barbecue sauce, coleslaw, and pickles as preferred. Serve immediately.

# Expert Advice:

01 -
  • The slow cooker does all the work while you go about your day, no stirring or checking required.
  • Shredded beef soaked in smoky, tangy juices beats any takeout sandwich you could order.
  • Leftovers reheat like magic and taste even better the next day tucked into tacos or piled over rice.
02 -
  • Trim visible fat before cooking, but leave some marbling or the beef will dry out instead of shredding.
  • If the liquid looks thin after cooking, simmer it uncovered on HIGH for 15 minutes to thicken before adding the beef back in.
  • Always taste the shredded beef before serving and add a pinch of salt or splash of vinegar if it needs brightening.
03 -
  • Let the slow cooker do its job undisturbed, every time you lift the lid you add 20 minutes to the cooking time.
  • For deeper flavor, sear the roast in a hot skillet before adding it to the slow cooker, the caramelized crust dissolves into the sauce and makes everything taste richer.
  • If the beef isnt shredding easily after 8 hours, cook it another hour and check again, tough roasts just need more time.

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