Slow Cooker BBQ Beef (Printable)
Tender shredded beef in tangy-sweet BBQ sauce, slow-cooked to perfection for sandwiches or rice bowls.
# 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 freshly ground black pepper
07 - ½ teaspoon chili powder
→ Barbecue Sauce Mixture
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
# Directions:
01 - Combine smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and chili powder in a small bowl. Mix thoroughly and rub the seasoning blend evenly over all surfaces of the chuck roast.
02 - Set the seasoned chuck roast in the bottom of the slow cooker, positioning it fat-side up so the rendering bastes the meat during cooking.
03 - 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. Pour the sauce evenly over the seasoned roast.
04 - Cover the slow cooker and cook on the low setting for 8 hours. The beef is ready when it pulls apart effortlessly with a fork and reaches an internal temperature of at least 195°F for optimal shredding texture.
05 - Transfer the roast to a large cutting board. Using two forks, shred the beef along the grain, discarding any large pieces of connective tissue. Return the pulled beef to the slow cooker and stir gently to coat every strand in the accumulated sauce.
06 - Pile the saucy pulled beef generously onto burger buns and top with creamy coleslaw for a classic sandwich, or serve over steamed rice for a hearty plate.
# Expert Advice:
01 -
- The sauce balances tangy, sweet, and smoky without any fancy techniques or hard-to-find ingredients.
- It practically cooks itself, leaving you free to focus on sides, guests, or just relaxing while dinner handles itself.
02 -
- Do not lift the lid during cooking, because each peek adds roughly fifteen minutes to the total time as the slow cooker recovers its heat.
- Checking the sauce label for gluten is non-negotiable if you are cooking for someone with sensitivity, since many commercial barbecue and Worcestershire sauces hide wheat in their ingredient lists.
03 -
- Trim the roast of large fat caps before cooking, because the long braise will not render them down the way a grill would, and you will end up with greasy sauce.
- Toasting the buns lightly with butter before assembling transforms a good sandwich into something unforgettable.