Slow Cooker Pulled Beef (Printable)

Flavorful slow-cooked pulled beef shredded and served with savory spices and rich cooking juices.

# What You'll Need:

→ Beef

01 - 3 lbs beef chuck roast, trimmed

→ Rub & Seasonings

02 - 1 tablespoon smoked paprika
03 - 1 tablespoon brown sugar
04 - 2 teaspoons kosher salt
05 - 1 teaspoon freshly ground black pepper
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - ½ teaspoon cayenne pepper (optional)

→ Cooking Liquid

09 - 1 cup beef broth
10 - ½ cup barbecue sauce
11 - 2 tablespoons Worcestershire sauce
12 - 1 tablespoon apple cider vinegar

→ Sandwich Assembly

13 - 6 sandwich buns or rolls
14 - 1 cup coleslaw (optional)
15 - Extra barbecue sauce, for drizzling

# How-To Steps:

01 - Combine smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper in a small bowl.
02 - Rub the spice mixture evenly all over the beef chuck roast.
03 - Transfer the seasoned beef into the slow cooker.
04 - Pour beef broth, barbecue sauce, Worcestershire sauce, and apple cider vinegar over the meat.
05 - Cover and cook on low for 8 hours until beef is tender and shreds easily.
06 - Remove beef from cooker and shred with two forks, discarding excess fat.
07 - Return shredded beef to slow cooker and mix thoroughly with the cooking liquids.
08 - Toast sandwich buns if preferred.
09 - Pile pulled beef on buns, top with coleslaw and extra barbecue sauce as desired.
10 - Serve sandwiches immediately while warm.

# Expert Tips:

01 -
  • Minimal hands-on time with maximum flavor—the slow cooker does all the heavy lifting while you go about your day.
  • Those first forks shredding the meat with almost zero resistance reminds you why this cut was worth the wait.
  • You get that restaurant-quality pulled beef sandwich at home without the takeout price tag or mystery ingredients.
02 -
  • Don't skip removing the beef before shredding—shredding it directly in the liquid creates an uneven texture and can make it mushy in spots.
  • If your meat isn't tender after 8 hours, it likely wasn't a good chuck roast to begin with; ask your butcher to recommend a cut specifically for slow cooking.
  • The quality of your barbecue sauce matters more than you'd think; a good one has depth, while a cheap one tastes like sweetened ketchup.
03 -
  • A chuck roast with good marbling (white fat throughout) becomes silkier and more flavorful than a lean one; don't be afraid of fat in slow cooking.
  • If you prefer less liquid in your final sandwich, remove the roast earlier than 8 hours, shred it, then return it to cook just 30 more minutes in the sauce to reduce while it sits in the liquid.

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