Get ready to transform an ordinary chuck roast into a mind-blowing culinary masterpiece that will have your family and friends begging for seconds! This slow-cooked pulled beef recipe is not just a meal; it's a flavor explosion that promises tender, juicy meat so succulent it practically falls apart with the gentlest touch of a fork. Whether you're hosting a backyard barbecue, planning a family dinner, or simply craving a mouthwatering protein that's ridiculously easy to prepare, this recipe is your ticket to instant kitchen hero status.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lbs beef chuck roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup barbecue sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Trim any excess fat from the beef chuck roast and pat the meat dry with paper towels to ensure better seasoning absorption.
- In a small bowl, mix together paprika, salt, and black pepper. Rub this seasoning mixture evenly all over the surface of the beef roast, ensuring complete coverage.
- Chop the onion into medium-sized pieces and mince the garlic cloves. Spread the chopped onions across the bottom of the slow cooker to create a flavorful base for the meat.
- Place the seasoned beef chuck roast on top of the onions in the slow cooker.
- In another bowl, whisk together beef broth, barbecue sauce, Worcestershire sauce, and brown sugar until well combined.
- Pour the liquid mixture over the beef, making sure to coat the meat evenly. The liquid should come about halfway up the sides of the roast.
- Cover the slow cooker and set to low heat. Cook for 8 hours, allowing the beef to become tender and easily shreddable.
- After 8 hours, carefully remove the beef from the slow cooker and place it on a large cutting board.
- Using two forks, shred the beef, pulling it apart into tender pieces. Discard any large pieces of fat.
- Optional: Skim excess fat from the cooking liquid and mix some of the liquid back into the shredded beef for added moisture and flavor.
- Serve the pulled beef on soft buns, in tacos, or as a main dish with your favorite sides.
Tips
- Choose the Right Cut: Chuck roast is ideal due to its high fat content, which ensures maximum tenderness and flavor during slow cooking.
- Pat the Meat Dry: Always dry the beef before seasoning to help the spices adhere better and create a more flavorful crust.
- Low and Slow is the Way to Go: Resist the temptation to rush the cooking process. Eight hours on low heat is crucial for breaking down tough muscle fibers.
- Don't Skimp on Seasoning: Be generous with your spice rub and ensure complete coverage of the meat.
- Save the Cooking Liquid: The broth left in the slow cooker is liquid gold - use it to add extra moisture and flavor to your shredded beef.
- Make Ahead Friendly: This recipe freezes beautifully, so don't hesitate to make a larger batch for future meals.
- Serving Suggestions: Beyond sandwiches, try this pulled beef in tacos, over rice, or as a topping for loaded baked potatoes.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 40g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 120mg
