Slow Cooker Pulled Beef

This slow cooker pulled beef checks all the boxes: easy, flavorful, and versatile. I love to cook up a big batch and repurpose the leftovers throughout the week.

Freezing works well, too. It’s so nice to have pulled beef on hand in the freezer for a quick future meal!

Slow cooker pulled beef is a real crowd-pleaser at my house!  My family loves the flavor and the hearty baked potatoes that tend to accompany this meal, and I love the hands-off slow cooker method that produces plenty of leftovers.

This slow cooker recipe is perfect for days when you want a hearty, home cooked meal with minimum prep time leading up to the dinner hour.  

All you need is 5-10 minutes in the morning to start the roast in the slow cooker and about 30 minutes before dinner to shred the beef and cook briefly in barbeque sauce.

If you plan to serve this pulled beef over baked potatoes, you’ll want to pop those in the oven about one hour before meal time.

Ingredients for slow cooker pulled beef

Here’s what you’ll need to make this delicious slow cooker pulled beef.

Beef or chuck roast: The size is negotiable, but the bigger the roast, the more delicious pulled beef you’ll have for repurposing all week long.  For a smaller or larger roast, simply adjust the remaining ingredients a bit down or up.  It’s a loose recipe, so don’t be afraid to make adjustments.

Broth of choice: Beef broth is recommended, but any broth will do.  I’ve used chicken broth and even turkey broth in a pinch.

Ingredients for the rub:

Garlic: Minced or chopped, whichever method you prefer!  Even sliced garlic works here.  The important part is to reduce the cloves into small bits and spread them all over and around the beef roast for good flavor.

Paprika: If you happen to grow, dry, and grind your own paprika powder, you’ll want to decrease this amount.  My homemade paprika is so powerful that I reduce the amount to 1 teaspoon.  If you like a good kick of spicy flavor, feel free to experiment with this amount.

Chili powder: Choose a blend with high-quality ingredients and no fillers or additives.  I like this one and this one.

Onion powder: Onion powder is important for rounding out the flavor profile of the rub for this slow cooker pulled beef.

Unrefined sea salt: Do not use table salt!  I love this unrefined sea salt so much that I buy it in bulk bags so we never run out.  Save 15% on your order with code KEEPITREAL.

Freshly ground black pepper: Honestly, I typically use the already-ground black pepper and it works just fine.  

Barbeque sauce*: Prepared barbeque sauce saves time, but I’ve also included instructions for a simple balsamic barbeque sauce that really upgrades the flavor of this recipe.  Most of the time, I use premade sauce but once in a while I’ll take the time to whip up the delicious balsamic sauce.  You can’t go wrong either way!

*To make your own balsamic barbeque sauce, you’ll also need:

• Balsamic vinegar: This is a good brand for cooking purposes.
• Homemade ketchup: Find my recipe here.  I make a huge batch every year to keep it on hand at all times.
• Honey (optional): I prefer to source local honey, although heating it in this recipe will reduce some of its natural properties.
• Dijon mustard:  Adds a tasty zip to the flavor of this sauce!

How to prepare slow cooker pulled beef

I love a simple and delicious crock pot recipe, and this one does not disappoint!

1. Make a rub by mixing the chili powder, paprika, onion powder, salt, and pepper.  
2. Place the roast in the slow cooker and rub it all over with the mixture.  Add minced or chopped garlic all over and around the roast.
3. Pour in the broth.
4. Cook all day.
5. Shred the roast.
6. Return the shredded beef to the slow cooker, add barbeque sauce, and cook 30 minutes more.
7. Serve and enjoy!

Ideas for serving slow cooker pulled beef

On the first night, I like to serve slow cooker pulled beef with veggie sides or as a topping for loaded baked potatoes with a big green salad.  

Throughout the week, I love to repurpose the leftover meat in a variety of ways.  Here are a few ideas!

1. Serve with veggie sides or a salad.
2. Top a loaded baked potato and add a big green salad.
3. Add to a big green salad, with ranch or balsamic dressing.
4. Use in a veggie stir fry and serve over cauliflower rice.
5. Make a sandwich with sliced cheddar and extra barbeque sauce.
6. Combine with Tex-Mex ingredients to make a burrito bowl. Combine rice or cauliflower rice, black beans, sauteed peppers and onions, diced avocado, and salsa.
7. Similarly, combine with Tex-Mex ingredients to make tacos or burritos.
8. Top homemade pizza, adding cheese, red onions, and maybe even pickled peppers for a fun twist.
9. Add to breakfast tacos with scrambled eggs, cheese or sour cream, and salsa or hot sauce.
10. Make a breakfast hash with crispy potatoes and top with a fried egg.

In the market for a healthier slow cooker?

When I learned that standard crock pots (like the models I’ve used for decades) can leach unwanted substances into my food as it cooks, I went on the hunt for a healthier option. I couldn’t be more thrilled with this nontoxic stainless-steel slow cooker!

It cooks like a dream, is incredibly easy to use and to clean, can also be used on the stovetop, and looks beautiful to boot.  

I highly recommend this stainless-steel slow cooker!  I use the 6-quart size, but it also comes in 4-quart and 2-quart.

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Slow Cooker Pulled Beef

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• Author: Kathleen | Roots & Boots

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Description

This delicious pulled beef works well over a loaded baked potato for a killer, easy meal.  Just add a big green salad!  In lieu of a baked potato, this pulled beef also pairs beautifully with any number of veggie side dishes.  Leftover pulled beef is delicious in a burrito bowl or wrap, on a sandwich, as a salad topping, in a stir fry, and more.  A super versatile dish!

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Ingredients

Scale 1x2x3x

• 4-lb beef or chuck roast
• 2 cups broth of choice
• 1 cup barbeque sauce*
• 2 garlic cloves, minced or chopped
• 1 tablespoon paprika
• 2 tablespoons chili powder
• 1 teaspoon onion powder
• Unrefined sea salt
• Freshly ground black pepper

*To make your own balsamic barbeque sauce:

• 1 cup balsamic vinegar
• 1 cup homemade ketchup
• ¼ cup honey (optional)
• 1 tbsp. Dijon mustard

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Instructions

1. Place the beef roast in a large slow cooker.
2. In a small bowl, combine 1 tablespoon paprika, 2 tablespoons chili powder, and 1 teaspoon onion powder. Add unrefined sea salt and ground black pepper, to taste.  Try about 1 teaspoon salt and 1/4 to 1/2 teaspoon black pepper.  Rub the roast all over with this mixture.
3. Chop or mince the garlic and spread over and around the beef roast.
4. Pour in 2 cups of broth.  Use beef, chicken, or whatever you have on hand.
5. Cook 6-8 hours on low.
6. 30-60 minutes before serving, remove the beef roast to a large cutting board and shred.  Drain about 3/4 of the liquid from the slow cooker, with about 1/4 or about 1 cup remaining in the cooker.
7. Return the shredded beef to the slow cooker and pour over 1/2 to 1 cup barbeque sauce.  Stir to combine.
8. Replace the lid and cook on high for 30 minutes or low for 60 minutes.

Optional DIY balsamic barbeque sauce:

1. In a small saucepan, combine 1 cup balsamic vinegar, 1 cup homemade ketchup, ¼ cup optional honey, and 1 tablespoon Dijon mustard.
2. Bring mixture to a boil, then reduce heat and simmer about 15 minutes until thickened.

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