Slow Cooker BBQ Pulled Beef

Prep Time: 15 minutes
Cook Time: 8–9 hours on Low or 4–5 hours on High
Servings: 6–8

Ingredients

3–4 lb beef chuck roast
1 tablespoon olive oil
1½ teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon chili powder, optional
1 small onion, sliced
4 cloves garlic, minced
1 cup barbecue sauce
½ cup beef broth
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 tablespoon tomato paste

Instructions

Pat the beef roast dry with paper towels. Season all sides evenly with salt, black pepper, garlic powder, smoked paprika, and chili powder if using.
Heat the olive oil in a large skillet over medium-high heat. Add the beef and sear for about 3–4 minutes per side until a deep brown crust develops.
Place the sliced onion and minced garlic in the bottom of the slow cooker.
Set the browned beef roast on top of the onions.
In a medium bowl, whisk together the barbecue sauce, beef broth, Worcestershire sauce, brown sugar, apple cider vinegar, and tomato paste until smooth.
Pour the barbecue sauce mixture evenly over the beef, making sure the top is well coated.
Cover and cook on Low for 8–9 hours or on High for 4–5 hours, until the beef is very tender and easily pulls apart with a fork.
Carefully transfer the cooked beef to a large plate or cutting board. Shred it into bite-sized pieces using two forks, removing any large pieces of excess fat.
If the sauce remaining in the slow cooker is thinner than desired, leave the lid off and cook on High for 15–20 minutes. You can also transfer the sauce to a saucepan and simmer it until slightly reduced and thickened.
Return the shredded beef to the slow cooker and stir thoroughly so every piece is coated in the rich barbecue sauce.
Let the pulled beef sit in the sauce for another 10 minutes before serving so it can absorb even more flavor.

Tips

Beef chuck roast is one of the best cuts for pulled beef because its marbling keeps the meat juicy and tender during the long cooking time.

For extra smoky flavor, add ½ teaspoon liquid smoke or an additional pinch of smoked paprika.

If you prefer sweeter barbecue beef, add another tablespoon of brown sugar or honey.

For an extra saucy finish, stir in an additional ¼ cup barbecue sauce after shredding the beef.

Avoid opening the slow cooker frequently while the beef cooks, as this releases heat and can increase the cooking time.

Serving Ideas

Serve the BBQ pulled beef on toasted buns with coleslaw, or spoon it over creamy mashed potatoes, rice, baked potatoes, or mac and cheese.

It also pairs well with corn on the cob, baked beans, pickles, roasted vegetables, or a fresh crunchy salad.

Storage

Store leftover pulled beef with some of its sauce in an airtight container in the refrigerator for up to 4 days.

Reheat gently in a saucepan over low heat, in the microwave, or in the slow cooker until warmed through. Add a small splash of beef broth or barbecue sauce if needed to keep the meat moist.

Approximate Nutrition

Per serving: