Slow Cooker Pulled Beef (Print View)
Tender pulled beef slow-cooked low and slow, served with crisp, tangy coleslaw on soft buns.
# What You'll Need:
→ Pulled Beef
01 - 3.3 lbs beef chuck roast, trimmed
02 - 1 large onion, sliced
03 - 4 cloves garlic, minced
04 - 1 cup beef broth
05 - ½ cup barbecue sauce
06 - 2 tbsp tomato paste
07 - 2 tbsp brown sugar
08 - 1 tbsp Worcestershire sauce
09 - 2 tsp smoked paprika
10 - 1 tsp ground cumin
11 - 1 tsp salt
12 - ½ tsp freshly ground black pepper
13 - ½ tsp chili powder (optional)
→ Coleslaw
14 - 6 cups shredded green cabbage
15 - 1 cup shredded carrots
16 - ¼ cup mayonnaise
17 - 2 tbsp apple cider vinegar
18 - 1 tbsp sugar
19 - ½ tsp salt
20 - ¼ tsp black pepper
21 - ½ tsp celery seed (optional)
→ To Serve
22 - 6 soft sandwich buns or brioche rolls
23 - Extra barbecue sauce, for drizzling (optional)
# Step-by-Step Directions:
01 - Arrange sliced onions and minced garlic at the bottom of the slow cooker. In a bowl, whisk together beef broth, barbecue sauce, tomato paste, brown sugar, Worcestershire sauce, smoked paprika, cumin, salt, black pepper, and chili powder. Place the beef roast atop the onions, pour sauce over, ensuring even coating. Cover and cook on low for 8 hours until meat shreds easily.
02 - Remove beef from slow cooker, shred using two forks discarding excess fat. Skim fat from remaining sauce, return shredded beef to sauce, and stir thoroughly to coat.
03 - Whisk mayonnaise, apple cider vinegar, sugar, salt, black pepper, and celery seed in a large bowl. Add shredded cabbage and carrots, toss until evenly coated. Refrigerate until serving.
04 - Optional: toast buns lightly. Layer pulled beef generously on each bun, drizzle with additional barbecue sauce if desired, then top with a scoop of coleslaw. Serve promptly.
# Expert Suggestions:
01 -
- Eight hours of hands-off cooking means you can actually enjoy your day instead of hovering over the stove.
- One bite of that tender, smoky beef and you'll understand why this dish disappears fastest at every gathering.
- The coleslaw adds a cool, tangy brightness that cuts through the richness in the most satisfying way.
02 -
- Resist the urge to use a leaner cut of beef; the fat is what breaks down into gelatin and makes the meat impossibly tender and rich.
- Skim the fat from the sauce after cooking—you want the sauce clinging to the meat, not a greasy pool at the bottom of your bun.
- The coleslaw's crunch and acid are essential; skipping it leaves you with rich, heavy sandwiches that feel incomplete.
03 -
- If your slow cooker runs hot, start checking the beef around the 7-hour mark; some cookers finish the job 30 minutes to an hour earlier than expected.
- Leftover pulled beef keeps beautifully in the fridge for up to four days and actually tastes better as the flavors continue to develop.