Ingredients
Scale
- 4 pounds chuck or arm roast – can also use brisket
- Kosher salt
- Fresh ground black pepper
- 2 tablespoons neutral, high smoke point oil
- 2 cups beef broth – can use water instead
- 1 tablespoon Worcestershire sauce – can also use apple cider vinegar
- 4 cups Oklahoma BBQ Sauce, divided use
- 10 hamburger buns
- 1/4 cup melted butter
Instructions
- Rinse meat under cold running water and pat dry with paper towel. Season all over with salt and pepper.
- Heat oil in a large skillet (preferably cast iron) over high heat. Sear meat on all sides until nicely browned.
- 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.
- Take the roast out of the cooker and drain, reserving about 1/2 cup of the cooking liquid.
- Shred the meat with two forks; return to slow cooker. Stir in 2 cups of barbeque sauce and reserved liquid. Cover and cook on low for 4 to 6 hours.
- Taste and stir in more sauce if desired.
- Brush the insides of the hamburger buns with butter and lightly toast. Pile BBQ beef on the bottom bun and then add top bun, serving the remaining BBQ sauce on the side.
Notes
Make ahead: Pulled beef can be fully prepared up to 4 days ahead, placed in an airtight container, and refrigerated. Can also prepare through slow-cooking beef up to 24 hours ahead. Cool, place in an airtight container, and refrigerate (also refrigerate the reserved cooking liquid). Place beef, reserved liquid, and 2 cups BBQ sauce in the slow cooker, cover, and cook on low for 4 to 6 hours.
- Category: main dish, BBQ, slow cooker, easy entertaining
- Method: slow cooker
- Cuisine: American
