Slowly cooked in homemade barbecue sauce and then shredded, this easy slow cooker pulled beef is wonderfully flavorful.
While often served in a hamburger bun, it's just as good when served in lettuce wraps!
This recipe was inspired by two of my family's favorite dinners - pulled pork and pulled chicken. Looking at the chuck roast in my fridge one morning, I thought to myself, why not try the same concept with beef? Combine the meat with homemade barbecue sauce and let them cook away in the slow cooker.
The resulting pulled beef is amazing - rich, flavorful, filling, and so comforting. I've been making it often. In the winter, it's wonderful over hot mashed cauliflower. In the summer, I love serving it in lettuce wraps.
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Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
BBQ sauce: I use my tried-and-tested homemade BBQ sauce in this recipe. It's easy to make, requires no cooking, and is delicious. But you can certainly opt for a store-bought sauce instead. My homemade sauce is made with tomato paste, balsamic vinegar, salt and pepper, garlic and onion powders, smoked paprika, and a sweetener.
Beef chuck roast: This is one of my favorite cuts of beef. It's very flavorful, but it requires slow cooking, or it's tough.
Variations
- As mentioned above, you can use store-bought BBQ sauce instead of making the homemade version.
- You can also make this recipe without BBQ sauce. You can use this carnitas recipe with chuck roast, skipping the broiler at the end of cooking and substituting a cup of beef broth for the orange juice.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
You start by mixing the BBQ sauce in a bowl or a jar. It's easy! Simply add all the ingredients and whisk to combine.
Next, place the meat in your slow cooker pan. Pour the BBQ sauce on top and use your hands to make sure the meat is well coated.
Cook the meat for 8 hours on LOW or for 5 hours on HIGH, until it's very tender. Carefully remove the lid - hot steam will escape - and use two forks to shred the meat and mix it with the cooking juices.
Expert Tips
- For the best and most tender results, cook the meat on LOW for 8 hours. If you need to cook it for a shorter time, 5 hours on HIGH is acceptable. I tried cooking it on HIGH for 4 hours and it wasn't tender enough to shred, so I do recommend 5 hours.
- When buying the meat, try to select a well-trimmed piece, or ask the butcher to trim it for you. I've got nothing against fat (it's delicious!), but when making shredded meat, you don't want large pieces of fat in there.
Recipe FAQs
Chuck roast is a good choice for any recipe that requires slow cooking and shredding beef. Slow cooking makes it beautifully tender, and since it's a fatty cut, it won't dry out during prolonged cooking.
"Pulled" means shredded beef. You pull two forks away from each other, slowly and methodically shredding a cut of tender, slow-cooked meat. So, the term "pulled" refers to the technique used to shred the meat.
Yes, absolutely. That would obviously be the easiest choice. But do go over the ingredient list and make sure it looks ok - nice and short, and not too much sugar.
Serving Suggestions
I like to serve pulled beef on a bed of cauliflower rice with a side of microwave broccoli. The cauliflower rice works well to soak up the yummy sauce.
Another great bed for this dish is mashed cauliflower. And you can also serve it on top of raw young spinach leaves. The warm sauce will wilt the spinach just enough to lightly cook it.
As mentioned above, in the summer, I prefer to serve this dish in lettuce wraps, as shown in the photos on this page.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave at 50% power. Reheat them covered to prevent splatters and to prevent the meat from drying out.
You can also freeze the leftovers for up to three months. Thaw them overnight in the fridge and reheat them covered in the microwave.
More Slow-Cooked Beef Recipes
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Recipe Card
Slow Cooker Pulled Beef
Ingredients
- 3 pounds beef chuck roast - well-trimmed
Barbecue sauce:
- 7 ounces tomato paste - ¾ cup
- ¾ cup balsamic vinegar
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 tablespoons sweetener of choice - I use ½ teaspoon stevia glycerite
Instructions
- Place the meat in a 6-quart slow cooker pan.
- In a medium bowl, whisk together the barbecue sauce ingredients.
- Pour the BBQ sauce over the meat. Use your hands to ensure the meat is well coated.
- Cover and cook on LOW for 8 hours or on HIGH for 5 hours.
- Carefully remove the lid (hot steam will escape). Use two forks to shred the meat and mix it with the cooking juices.
- Serve immediately.
Video
Notes
- For the best and most tender results, cook the meat on LOW for 8 hours. If you need to cook it for a shorter time, 5 hours on HIGH is acceptable. I tried cooking it on HIGH for 4 hours and it wasn't tender enough to shred, so I do recommend 5 hours.
- When buying the meat, try to select a well-trimmed piece, or ask the butcher to trim it for you. I've got nothing against fat (it's delicious!), but when making shredded meat, you don't want large pieces of fat in there.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave at 50% power. Reheat them covered to prevent splatters and to prevent the meat from drying out.
- You can also freeze the leftovers for up to three months. Thaw them overnight in the fridge and reheat them covered in the microwave.
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Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
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