Slow Cooker Pulled Beef Recipe – for Sandwiches

This recipe, a gift from my excellent cook cousin Barb Keller, is a game-changer for BBQ lovers. Barb’s secret weapon? The slow cooker (or crock pot)! It transforms chuck roast into juicy, fall-apart perfection, bursting with flavor. The slow cooking coaxes out rich, deep notes that mingle beautifully with the tangy BBQ sauce. Every bite is a symphony of sweet, savory, and smoky deliciousness. 
 
Whether you’re hosting a backyard barbecue, feeding a hungry crowd at a holiday gathering, or simply meal prepping for future lunches, this great recipe has got you covered!

To create this amazing slow cooker pulled beef, you’ll need just a handful of key ingredients that work together like magic to produce a dish bursting with flavor and tenderness:

• Boneless chuck or arm roast – well-marbled meat works best in a slow cooker to deliver a moist and tender result.
• Kosher salt
• Fresh ground black pepper
• Neutral, high-smoke point oil (vegetable, canola, or avocado oil) – for searing the meat before slow cooking.
• Beef broth (or water)
• Worcestershire sauce – while an optional ingredient, it adds depth of flavor, and the acid in it helps to break down the muscle fibers in the beef, resulting in a fork-tender texture.
• 4 cups Oklahoma BBQ Sauce – both sweet and tangy, this is the best BBQ sauce ever! It has just the right amount of spice from three different kinds of ground peppers, and it perfectly complements the pulled beef. 

Here’s all you have to do to prepare this delicious pulled beef. I recommend starting the day before serving because the total cook time is anywhere from 8 to 16 hours:

1. Prep roast.
   Rinse meat and pat dry with paper towel. Season all over with salt and pepper.
2. Sear roast.
   Heat oil in a large skillet (preferably cast iron) over high heat. Sear meat on all sides until nicely browned.
3. Put all ingredients in slow cooker; cook.
   Place the roast in the bottom of a slow cooker and add beef broth and Worcestershire sauce. Cover and cook on high for 4 to 5 hours, or on low for 8 to 10 hours. 
4. Drain, shred.
   Take the roast out of the cooker and drain, reserving about 1/2 cup of the cooking liquid. Shred the meat with two forks.
5. Cook shredded meat with sauce.
   Return shredded beef to slow cooker. Stir in 2 cups of barbeque sauce and reserved liquid. Cover and cook on low for 4 to 6 hours. 
6. Adjust seasoning.
   Taste and stir in more sauce if desired. 

My favorite way to serve this recipe is as BBQ beef sandwiches. Brioche buns, pretzel buns, or even ciabatta rolls are excellent choices that are sturdy enough to hold the meat. Whatever kind of bun you use, brush the insides with butter and lightly toast before filling. 
 
Here are some recommended side dishes that pair perfectly with these BBQ Beef Sandwiches for a delicious meal:

• Dorothy’s Potato Salad
• Lemon Mayonnaise Coleslaw Recipe
• Green Bean Salad with Feta and Mint Vinaigrette
• Easy Corn Pudding Recipe
• Corn and Prosciutto Salad
• Tossed green salad with Dijon Mustard Vinaigrette
• For a large gathering, add our Turkey Sloppy Joes as a second sandwich option for non-beef eaters.

For more ideas on what to serve at a BBQ, check out my post 5 Menus for Your Next BBQ.

While I think these BBQ Beef Sandwiches made with pulled beef are amazing as is, here are a few ways you can modify this recipe to make it your own:

• Use beef brisket instead of chuck roast.
• Go even further and use shredded pork shoulder, pork roast or pork butt for a BBQ pork sandwich!
• Substitute apple cider vinegar for the Worcestershire sauce.
• Simply use water to slow cook the beef instead of beef broth.
• Use your own homemade BBQ Sauce or purchased.

And, here’s another way to serve this pulled beef: as a quesadilla. Sprinkle shredded gouda or pepper jack cheese inside a large flour tortilla. Fill with pulled beef. Top with more cheese, then a second tortilla. Place in a hot, large skillet sprayed with cooking spray and cook on one side until browned and cheese is melting. Flip over and cook until the cheese is fully melted and the second side is browned. 

If you make this pulled beef recipe ahead of time or have leftovers, allow it to cool to room temperature then place in an airtight container and refrigerate, It will last for up to 4 days. 
 
To reheat, place pulled beef in a saucepan with a splash of beef broth or water. Cover and heat over low heat, stirring occasionally, until the beef is warmed through. Alternatively, reheat the pulled beef in the microwave, using short intervals and stirring in between to ensure even heating.