Tender Slow Cooked Beef (Print)

Slow-cooked, shredded beef packed with smoky spices and savory barbecue sauce, ideal for hearty sandwiches.

# What You Need:

→ Beef

01 - 3 lbs boneless beef chuck roast, trimmed

→ Seasoning & Rub

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

→ Cooking Liquid

08 - 1 large yellow onion, thinly sliced
09 - 4 cloves garlic, minced
10 - 1 cup beef broth (240 ml)
11 - 1 cup barbecue sauce (240 ml), plus extra for serving
12 - 2 tbsp apple cider vinegar
13 - 2 tbsp Worcestershire sauce

→ For Serving

14 - 6 sandwich buns or rolls
15 - Coleslaw (optional)
16 - Pickles (optional)
17 - Additional barbecue sauce

# How to Make:

01 - Combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and ground cumin in a small bowl. Rub evenly over the beef chuck roast.
02 - Place sliced onion and minced garlic in the base of the slow cooker, forming a bed for the beef.
03 - Set the seasoned beef roast atop the onion and garlic. In a separate bowl, whisk together beef broth, barbecue sauce, apple cider vinegar, and Worcestershire sauce; pour evenly over the beef.
04 - Cover and cook on LOW for 8 hours until the beef is tender and shreds easily.
05 - Remove beef from the slow cooker and shred using two forks. Skim excess fat from the cooking liquid, return shredded beef to the cooker, and stir to coat with juices.
06 - Toast sandwich buns if desired. Pile pulled beef onto buns and top with additional barbecue sauce, coleslaw, and pickles as preferred. Serve warm.

# Expert Advice:

01 -
  • It turns a tough cut of beef into melt-in-your-mouth shreds with zero effort on your part.
  • The tangy sauce soaks into every fiber, so each bite tastes like youve been tending a smoker all day.
  • Leftovers reheat beautifully and taste even better the next day when the flavors have melded together.
02 -
  • Dont lift the lid during cooking or youll lose heat and add an extra hour to the cook time.
  • Skim the fat before stirring the beef back in, or your sandwiches will taste greasy instead of rich.
  • If the sauce seems too thin after cooking, let the beef simmer uncovered on high for 20 minutes to thicken it up.
03 -
  • Toast your buns in a dry skillet or under the broiler for a minute to add texture and keep them from getting soggy.
  • Let the beef rest in the cooking liquid for 10 minutes after shredding so it absorbs every drop of flavor.
  • Use the leftover sauce as a base for baked beans or drizzle it over roasted vegetables for an easy side dish.

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