There’s something undeniably comforting about the smell of slow-cooked barbecue filling your home. It’s a scent that signals patience, care, and the promise of a meal so tender it practically melts in your mouth. Slow cooker BBQ pulled beef is one of those dishes that delivers big, bold flavors with minimal effort—perfect for busy days or when you just want to let time do the work.
The beauty of this dish lies in its simplicity. A well-marbled cut of beef, like chuck roast, is the star of the show. As it simmers low and slow, it absorbs a rich blend of seasonings, smoky barbecue sauce, and just the right balance of tang and sweetness. The result? Fork-tender, juicy meat that shreds effortlessly.
One of the best parts of making BBQ pulled beef in a slow cooker is the versatility. Serve it piled high on a toasted brioche bun with a scoop of coleslaw, stuff it into tacos with a drizzle of lime crema, or layer it over a baked potato for an easy, satisfying meal. However you enjoy it, one thing is certain—this dish is a guaranteed crowd-pleaser.
So, if you’re craving a hands-off approach to bold barbecue flavor, let your slow cooker do the heavy lifting. A few simple ingredients, a little time, and you’ll have a meal that feels like a backyard barbecue with none of the hassle.
Pulled BBQ Beef in the Slow Cooker
Equipment
- Slow Cooker
Ingredients
- 3 pound Chuck roast The follow ingrediens stay the same for a bigger roast
- 28 oz Can whole peeled tomatoes
- 1 cup dated I like dates because most BBQ sauces have a lot of sugar, but you can use 1/2 cup of pure cane sugar, brown sugar, or honey
- 1 cup Beef broth
- 1/4 cup Balsamic vinegar
- 2 tbsp Yellow mustard
- 2 tbsp Paprika
- 2 tbsp Chili powder
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Cracked pepper
- 1 tsp Kosher salt
BBQ sauce
- 2 cup BBQ sauce Or more
Instructions
- In a food processer or blender process the tomatoes and dates for about a minute.
- Add the tomato mixture to your crock pot and the remaining ingredients and whisk to combine.
- Sink your chuck roast in and make sure it is covered.
- Cook on high for 4 to 6 hours or low for 6 to 8 hours
- If your roast is bigger than 3 pounds you might need to an an extra hour.
- When your roast is pull apart tender pour it into a colander to strain.
- Shred beef and toss with the BBQ sauce.
- If you are serving this for a party, add it back to the slow cooker and keep on warm for you quest can serve themselfs.