Slow Cooker Pulled Beef (Printable Version)

Flavorful pulled beef slow-cooked to tender perfection, served piled high with zesty slaw on soft buns.

# What You’ll Need:

→ Beef

01 - 2.5 lbs beef chuck roast, trimmed
02 - 1 tbsp olive oil

→ Seasoning Blend

03 - 1 ½ tsp kosher salt
04 - 1 tsp freshly ground black pepper
05 - 1 tsp smoked paprika
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - ½ tsp ground cumin
09 - ½ tsp dried thyme

→ Cooking Liquid

10 - 1 cup beef broth
11 - 1 cup barbecue sauce
12 - 2 tbsp apple cider vinegar
13 - 1 tbsp Worcestershire sauce

→ Sandwich Assembly

14 - 6 sandwich buns
15 - 1 ½ cups coleslaw
16 - Additional barbecue sauce for serving

# Directions:

01 - Pat the beef chuck roast dry and evenly coat with kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cumin, and dried thyme.
02 - Heat olive oil in a large skillet over medium-high heat and sear the beef on all sides until browned, approximately 2 to 3 minutes per side.
03 - Place the seared beef into the slow cooker and add beef broth, barbecue sauce, apple cider vinegar, and Worcestershire sauce.
04 - Cover and cook on the low setting for 8 hours, until the beef is tender enough to shred easily with a fork.
05 - Remove the beef and shred using two forks, discarding any excess fat. Skim fat from the cooking liquid, then return shredded beef to the slow cooker and mix thoroughly with the juices.
06 - Lightly toast sandwich buns. Distribute pulled beef evenly on buns, top with coleslaw and extra barbecue sauce as desired, and serve immediately.

# Top Tips:

01 -
  • The beef becomes impossibly tender with almost no hands-on work once you've done the initial sear.
  • It's naturally dairy-free and works for almost any dietary preference when you choose the right buns.
  • You can make it two days ahead, which takes the stress out of entertaining or busy weeknights.
  • The flavor is bold enough to stand on its own, but flexible enough to customize with toppings.
02 -
  • Searing the beef before slow cooking is worth the extra 15 minutes—it creates a flavor foundation that low-heat cooking alone cannot achieve.
  • Always skim the fat from the cooking liquid before serving, or your sandwiches will feel greasy no matter how good everything else tastes.
  • Don't skip patting the beef dry before seasoning; moisture creates steam instead of a crust, and you'll end up with boiled-tasting meat.
03 -
  • If your slow cooker runs hot, check the beef at the 7-hour mark and pull it when it's just beginning to shred easily rather than waiting the full 8 hours—overcooked beef becomes stringy and loses its appeal.
  • Use a slow cooker liner to make cleanup almost effortless, which means you're more likely to use this recipe again and again.

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