Slow Cooker Pulled Beef (Printable Version)

Tender shredded beef slow-cooked and piled on soft buns with tangy barbecue sauce and optional toppings.

# What You’ll 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

# Directions:

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

# Top Tips:

01 -
  • It practically cooks itself while you go about your day, no babysitting required.
  • The beef comes out so tender it falls apart at the slightest touch, soaking up all that smoky, tangy sauce.
  • You can feed a crowd without breaking a sweat or emptying your wallet.
02 -
  • Don't skip trimming the roast, excess fat can make the sauce greasy and you'll spend extra time skimming it off later.
  • Resist the urge to lift the lid and check on things early, every peek lets out heat and adds time to the cook.
  • If the sauce tastes too sweet after cooking, a splash more vinegar will bring it back into balance.
03 -
  • If you're short on time, you can cook this on high for 4 to 5 hours, but low and slow gives you the most tender, flavorful results.
  • Use a slotted spoon to serve the beef so you can control how much sauce ends up on each bun and avoid soggy bread.
  • Toast the buns cut-side down in a dry skillet for about a minute, it adds texture and helps them stand up to all that juicy beef.

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