Slow Cooked Pulled Beef (Printable Version)

Tender shredded beef, slow-cooked with smoky spices and barbecue flavors, served on soft sandwich buns.

# 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

# Method:

01 - Combine smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper in a small bowl.
02 - Evenly coat the beef chuck roast with the spice mixture.
03 - Place the seasoned beef in the slow cooker and pour beef broth, barbecue sauce, Worcestershire sauce, and apple cider vinegar over it.
04 - Cover and cook on low heat for 8 hours until the beef is tender and shreds easily.
05 - Remove beef from the slow cooker, shred using two forks, and discard excess fat.
06 - Return shredded beef to the slow cooker and mix thoroughly with the cooking liquid.
07 - Toast sandwich buns if desired.
08 - Pile shredded beef onto buns, add coleslaw and drizzle with extra barbecue sauce if preferred.
09 - Serve sandwiches immediately.

# Chef's Tips:

01 -
  • The meat becomes so tender it practically dissolves in your mouth, and you barely have to touch it while it cooks.
  • It feeds a crowd without requiring you to babysit the stove, leaving you free to actually enjoy your day.
  • Once you taste homemade pulled beef, the bottled stuff will never compare again.
02 -
  • Don't skip the resting step after shredding—letting the meat sit in the sauce for even five minutes makes a huge difference in how flavorful each bite is.
  • If your cooking liquid seems too thin when the meat is done, you can drain some off and simmer it on the stovetop to reduce it down, concentrating all that flavor.
  • Chuck roast is forgiving and almost impossible to overcook in a slow cooker, but undercooking it will make it tough—if it doesn't shred easily, give it another hour.
03 -
  • Invest in a meat thermometer if you have one; pulled beef is perfectly done at around 195°F internal temperature, when the connective tissue has broken down completely.
  • If your slow cooker runs hot, set it to low even if a recipe says high, and start checking after 6 hours rather than waiting the full 8—knowing your appliance's personality saves you from overcooked meat.

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