Barbecue Pulled Beef
Sink your teeth into the smoky, tender goodness of Barbecue Pulled Beef, a slow-cooked masterpiece that transforms a hearty beef chuck roast into a flavorful, melt-in-your-mouth dish. This recipe combines the rich depth of smoked paprika, the tangy kick of apple cider vinegar, and the sweetness of brown sugar to create the ultimate barbecue experience. After hours in a slow cooker with sautéed onions and garlic, the beef becomes perfectly shreddable and is smothered in a luscious barbecue sauce for that irresistible sticky-sweet finish. Perfect for sandwiches, sliders, or served atop creamy mashed potatoes, this crowd-pleasing dish is as versatile as it is delicious. With minimal prep and maximum flavor, Barbecue Pulled Beef is ideal for comforting weeknight dinners or feeding a hungry crowd at your next gathering.
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Recipe Information
Ingredients
- 3 lbs Beef chuck roast
- 1 large Yellow onion
- 4 cloves Garlic cloves
- 1 cup Beef broth
- 2 cups Barbecue sauce
- 1 tbsp Smoked paprika
- 1 tsp Ground black pepper
- 1 tsp Salt
- 2 tbsp Brown sugar
- 2 tbsp Apple cider vinegar
- 2 tbsp Olive oil
Instructions
Trim any excess fat from the beef chuck roast and season it on all sides with salt, ground black pepper, and smoked paprika.
Peel and thinly slice the yellow onion. Mince the garlic cloves and set aside.
In a large skillet, heat olive oil over medium-high heat. Sear the beef roast on all sides until browned, approximately 3-4 minutes per side. Remove the beef and transfer it to a slow cooker.
In the same skillet, sauté the sliced onions until softened, about 3 minutes. Add the minced garlic and cook for an additional minute. Transfer the onions and garlic to the slow cooker, distributing them evenly over the beef.
Pour the beef broth into the slow cooker and add brown sugar and apple cider vinegar. Cover and cook on LOW for 8 hours, or until the beef is fall-apart tender.
Once the beef is fully cooked, remove it from the slow cooker and shred it using two forks.
Skim off excess fat from the cooking liquid in the slow cooker. Add the barbecue sauce to the remaining liquid and stir to combine. Return the shredded beef to the slow cooker and mix well to coat in the sauce.
Let the pulled beef cook for an additional 20-30 minutes on LOW to allow the flavors to meld together.
Serve warm on buns for barbecue sandwiches, over mashed potatoes, or with a side of coleslaw. Enjoy!
Nutrition Facts
Calories |
799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1546 mg | 67% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 35.6 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 933 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
