Slow Cooker Pulled Beef (Printable)

Slow-cooked shredded beef, smoky and tender, served with flavorful seasonings and soft sandwich buns.

# What You'll Need:

→ Beef

01 - 3.3 lbs beef chuck roast, trimmed of excess fat

→ Spices & Seasonings

02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 1 tbsp smoked paprika
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - 1 tsp dried oregano

→ Vegetables

08 - 1 large yellow onion, sliced
09 - 3 cloves garlic, minced

→ Liquids

10 - 1 cup beef broth
11 - 1 cup barbecue sauce, plus extra for serving
12 - 2 tbsp Worcestershire sauce

→ To Serve

13 - 6 sandwich buns
14 - Optional toppings: coleslaw, sliced pickles, sliced red onion, cheddar cheese

# Directions:

01 - Combine salt, pepper, smoked paprika, garlic powder, onion powder, and dried oregano in a small bowl. Mix thoroughly to distribute spices evenly.
02 - Rub the spice mixture uniformly over all surfaces of the beef chuck roast, pressing gently to ensure adhesion.
03 - Arrange sliced yellow onion and minced garlic in an even layer at the bottom of the slow cooker insert.
04 - Place the seasoned beef chuck roast directly on top of the onion and garlic bed.
05 - Pour beef broth, barbecue sauce, and Worcestershire sauce over the beef, ensuring some liquid coats the seasoning.
06 - Cover with lid and cook on low setting for 8 hours until beef is fork-tender and easily shreds apart.
07 - Transfer cooked beef to a large bowl. Using two forks, pull meat apart into strands, discarding any large pieces of remaining fat.
08 - Skim excess fat from cooking liquid remaining in slow cooker. Return shredded beef to cooker and toss thoroughly with juices.
09 - Spoon moistened pulled beef onto sandwich buns. Drizzle with additional barbecue sauce and top with coleslaw, pickles, red onion, or cheese as desired.

# Expert Tips:

01 -
  • Set it and forget it freedom that rewards you with melt-in-your-mouth beef
  • The leftover shredded beef freezes beautifully for future sandwich emergencies
  • Feeds a crowd without tying you to the stove all day
02 -
  • The beef needs to be fork tender before shredding, so resist the urge to check it too early
  • Skimming the excess fat from the cooking liquid prevents greasy sandwiches
  • Letting the beef rest in the juices for 15 minutes after shredding makes it even more flavorful
03 -
  • Line your slow cooker with a removable liner for effortless cleanup
  • Use a slotted spoon to serve if you prefer less sauce on your sandwich
  • The onions at the bottom become incredibly sweet and should definitely be served alongside the beef

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