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Juicy slow cooked pulled beef topped with rich BBQ sauce and fresh parsley, served with lime wedges.
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5 from 1 vote

Slow Cooker BBQ Pulled Beef

Slow Cooker BBQ Pulled Beef is the ultimate low effort, high reward meal. Chuck roast slowly cooks until it’s melt-in-your-mouth tender and soaks up a rich, tangy BBQ sauce. One pot, minimal work, and guaranteed leftovers that taste even better the next day.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: bbq pulled beef, slow cooker bbq pulled beef
Servings: 8
Calories: 605kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 5 pounds beef chuck roast trimmed of excess fat
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 1 cup beef broth low sodium or no sodium added
  • 1 cup BBQ sauce plus extra for serving
  • ¼ cup apple cider vinegar
  • 2 tablespoons tomato paste
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Place onions and garlic in the bottom of the slow cooker. Place the roast on top.
  • In a bowl, whisk together broth, BBQ sauce, vinegar, tomato paste, brown sugar, Worcestershire sauce, smoked paprika, chili powder, onion powder, and garlic powder. Pour over the beef.
  • Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the beef is fork-tender and shreds easily.
  • Remove roast to a cutting board, shred with two forks, then return to the slow cooker. Stir well to coat in the sauce. Taste and adjust seasoning, add more BBQ sauce or vinegar if you like it tangier. Alternatively, you can thicken the sauce with a cornstarch slurry, 1 tablespoon cornstarch + 1 tablespoon cold water, and let it simmer for a few minutes until thickened. Then what I like to do is pour it over my shredded meat, this way I can control how much sauce I want.

Video

Notes

  1. The cut: Beef chuck is the top choice for its rich marbling and tenderness. Brisket or blade roast also work.
  2. Sauce tweaks: Taste before cooking and adjust. Add more vinegar for tang, brown sugar for sweetness, or a pinch of cayenne for heat.
  3. Check doneness: If the beef isn’t shredding easily, it’s not done. Give it another 30 to 45 minutes.
  4. Sauce too thin? Simmer the cooking liquid on the stove for 10 to 15 minutes or thicken with a cornstarch slurry before mixing it back with the shredded beef.
  5. Freezer-friendly: Cool completely, portion into airtight containers, and freeze for up to 3 months. Thaw overnight and reheat gently with a splash of broth.

Nutrition

Serving: 1serving | Calories: 605kcal | Carbohydrates: 22g | Protein: 56g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 196mg | Sodium: 719mg | Potassium: 1206mg | Fiber: 1g | Sugar: 16g | Vitamin A: 501IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 7mg
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