Slow Cooker Shredded BBQ Beef

📝 Description:

This Slow Cooker Shredded BBQ Beef is a tender, flavorful dish made with slow-cooked chuck roast that’s seasoned and simmered in a smoky, tangy BBQ sauce until it easily pulls apart with a fork. It’s perfect for sandwiches, tacos, sliders, or served over mashed potatoes or rice. The low and slow cooking process infuses deep flavor and makes this a great hands-off meal for busy days or weekend gatherings.

🧂 Ingredients for Slow Cooker Shredded BBQ Beef

• 3 lbs boneless beef chuck roast

• 1 large onion, sliced

• 4 cloves garlic, minced

• 1 cup barbecue sauce (your favorite brand or homemade)

• 1/4 cup apple cider vinegar

• 2 tbsp Worcestershire sauce

• 2 tbsp brown sugar

• 1 tsp smoked paprika

• 1 tsp chili powder

• 1/2 tsp ground cumin

• Salt and pepper, to taste

• Optional: 1/2 tsp red pepper flakes (for heat)

🍳 Instructions:

1. Prepare the Roast:
   Pat the chuck roast dry with paper towels. Season both sides generously with salt and pepper.

2. Layer the Slow Cooker:
   Place sliced onions and garlic in the bottom of the slow cooker. Lay the roast on top.

3. Mix the Sauce:
   In a bowl, whisk together the barbecue sauce, apple cider vinegar, Worcestershire sauce, brown sugar, smoked paprika, chili powder, cumin, and optional red pepper flakes.

4. Pour and Cook:
   Pour the sauce mixture over the roast. Cover and cook on low for 8–10 hours or high for 4–5 hours, until the beef is tender and shreds easily with two forks.

5. Shred the Beef:
   Remove the beef, shred it with forks, and return it to the slow cooker. Stir to coat with the sauce.

6. Serve:
   Serve warm on buns, in tacos, over rice, or with your favorite sides.

📌 Notes:

• Chuck roast is the best cut for shredding due to its marbling.

• Can be made a day in advance — the flavors deepen overnight.

• Adjust sweetness or spice by altering BBQ sauce or brown sugar levels.

• Great for meal prep — freezes well for up to 3 months.

💡 Tips:

• Sear the roast before adding it to the slow cooker for extra flavor.

• Use a fat separator or skim fat from the top if you want a leaner result.

• Add a splash of beef broth if you prefer a thinner sauce consistency.

• Toast buns or bread before assembling sandwiches for better texture.

• Leftovers? Make BBQ beef nachos, quesadillas, or stuffed potatoes!

🍴 Servings:

Serves 6–8 people (depending on how it’s served, e.g., sandwiches or bowls)

🥗 Nutritional Info (Per Serving):

Approximate for 1/8th of recipe

• Calories: ~370

• Protein: 32g

• Carbs: 14g

• Fat: 22g

• Fiber: 1g

• Sugar: 9g

• Sodium: 580mg

Values vary based on BBQ sauce used and trimming of beef fat.

✅ Benefits:

• High in protein – great for muscle repair and satiety

• Easy prep – hands-off slow cooker method

• Meal versatility – can be used in a wide variety of dishes

• Family-friendly – crowd-pleasing flavor

• Freezer-friendly – ideal for batch cooking

❓ Q&A:

Q: Can I use a different cut of beef?
A: Yes, brisket or bottom round will work, though chuck roast is most tender when slow-cooked.

Q: Can I make this in the Instant Pot?
A: Yes, cook on high pressure for 60 minutes with a natural release for best results.

Q: What if I don’t have BBQ sauce?
A: Make your own with ketchup, vinegar, brown sugar, mustard, garlic, and smoked paprika.

Q: How long can it be stored?
A: Up to 4 days in the fridge or 3 months in the freezer in airtight containers.

Q: What are the best sides?
A: Coleslaw, baked beans, cornbread, mac and cheese, or roasted vegetables.