Slow Cooked Pulled Beef (Printable Version)
Discover tender, slow-cooked pulled beef, perfect for hearty sandwiches. An irresistible comfort classic with tangy slaw and soft buns.
# What You Need:
→ Beef
01 - 3.3 pounds beef chuck roast, trimmed
02 - 1 tablespoon olive oil
→ Dry Rub
03 - 2 teaspoons smoked paprika
04 - 1 1/2 teaspoons garlic powder
05 - 1 1/2 teaspoons onion powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon dried oregano
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon chili powder (optional)
→ Cooking Liquid
11 - 1 cup beef broth
12 - 2 tablespoons Worcestershire sauce
13 - 2 tablespoons apple cider vinegar
14 - 2 tablespoons brown sugar
15 - 1 tablespoon tomato paste
→ Sandwiches
16 - 6 soft sandwich buns or brioche buns
17 - 1 batch homemade coleslaw
18 - Pickles (optional)
# How to Make It:
01 - In a small bowl, thoroughly combine all the ingredients for the dry rub.
02 - Pat the beef chuck roast dry with paper towels. Rub the entire surface of the beef with olive oil, then generously coat it with the prepared dry rub.
03 - Carefully place the seasoned beef roast into the slow cooker.
04 - In a separate bowl, whisk together the beef broth, Worcestershire sauce, apple cider vinegar, brown sugar, and tomato paste until well combined. Pour this mixture over the beef in the slow cooker.
05 - Cover the slow cooker and cook on the LOW setting for 8 hours, or until the beef is exceptionally tender and can be easily shredded with a fork.
06 - Once cooked, transfer the tender beef to a large bowl. Using two forks, shred the beef into fine strands. Skim any excess fat from the liquid remaining in the slow cooker, then return some of this cooking liquid to the shredded meat until your desired level of juiciness is achieved.
07 - Lightly toast the sandwich buns if a crispy texture is desired.
08 - Pile the warm, shredded pulled beef onto the prepared buns. Top generously with homemade coleslaw and add pickles if you are using them. Serve immediately.
# Expert Advice:
01 -
- It&s a secret weapon for busy weeknights, practically cooking itself while you go about your day.
- The tender, flavorful beef is so versatile, tasting even better the next day if there&s any left!
02 -
- Trust the process: don&t lift the slow cooker lid too often; each peek extends the cooking time.
- The quality of your bun truly matters; a soft, sturdy bun makes all the difference in delivering the perfect bite.
03 -
- For extra depth, quickly sear the beef roast in a hot pan for a few minutes on all sides after applying the dry rub, before placing it in the slow cooker.
- Don&t underestimate the power of resting the meat briefly after shredding and before saucing; it helps distribute those amazing juices.