Slow Cooker Pulled Beef (Printable Format)

Tender shredded beef slow-cooked and served on soft sandwich buns with flavorful seasonings.

# What You 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

# How-To Steps:

01 - Combine smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper in a small bowl.
02 - Rub the spice mixture thoroughly over the beef chuck roast.
03 - Place the seasoned beef roast into the slow cooker insert.
04 - Pour beef broth, barbecue sauce, Worcestershire sauce, and apple cider vinegar over the meat evenly.
05 - Cover and cook on low heat for 8 hours until the meat is tender and shreds easily with a fork.
06 - Remove beef from the slow cooker and shred finely using two forks, discarding excess fat.
07 - Return the shredded beef to the slow cooker and mix well with the remaining cooking liquid.
08 - Toast sandwich buns if desired for added texture.
09 - Pile shredded beef onto buns, top with coleslaw and extra barbecue sauce if preferred.
10 - Present sandwiches immediately while warm.

# Expert Suggestions:

01 -
  • The slow cooker does almost all the work while you go about your day, no babysitting required.
  • That first bite reveals beef so tender it practically melts, and the spice rub creates this incredible savory crust beneath the surface.
  • It's endlessly customizable, so everyone at your table can build their sandwich exactly how they want it.
02 -
  • The beef will continue to tighten if you cook it too hot or too long—low and slow really is the only way, which is why 8 hours matters more than you might think.
  • Those cooking juices are liquid gold and should be stirred back into the shredded beef, not discarded, because they're where all the flavor actually lives.
  • If you're serving hours later, the pulled beef keeps beautifully in the slow cooker on the warm setting, and actually tastes better the next day as flavors deepen.
03 -
  • Don't skip trimming the visible fat from the chuck roast before cooking—you'll remove excess fat in the shredding stage anyway, and starting with less means the final dish is cleaner tasting.
  • If your sandwich buns tend to fall apart, brush them lightly with melted butter and toast them in a dry skillet for a minute or two before piling on the beef.

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