Crockpot BBQ Pulled Beef (Chuck Roast or Brisket)

crockpot bbq pulled beef in a tan colored bowl with a gold spoon

Crockpot BBQ Pulled Beef (Chuck Roast or Brisket)

Chuck roast or brisket slow cooks for hours with a bold blend of seasonings until perfectly tender and easy to shred. The result is rich, smoky crockpot BBQ pulled beef that is just as good on a sandwich as it is on a plate.

5 from 1 vote

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Prep Time 15

Cook Time 8

Total Time 8 15

Course Main Course

Cuisine American

Servings people

Calories 379 kcal

Equipment

Ingredients

3 pound chuck roast or brisket, cut into 5-6 pieces
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon smoked paprika
½ teaspoon red chili flakes
½ teaspoon cumin optional
2 tablespoons olive oil
1 medium red onion sliced
3 cloves garlic pressed or smashed
1 cup beef broth
½ cup BBQ sauce

Instructions

Pat the beef dry with a paper towel and season it evenly on all sides with salt, pepper, smoked paprika, red chili flakes, and cumin.
Heat olive oil in a skillet over medium-high heat. Sear the beef for 2-3 minutes on each side until browned.
Place the beef, sliced onions, and pressed garlic at the bottom of the slow cooker.
In a small bowl, mix the BBQ sauce and beef broth, then pour it over the chuck roast.
Cover and cook on LOW for 8 hours or HIGH for 4 hours, until the beef is tender and shreds easily.
Remove the beef from the Crockpot and shred it with two forks.
Return the shredded beef to the slow cooker. Mix with additional BBQ sauce and let it sit on WARM for 15-20 minutes to absorb the flavors.

Notes

Store leftover shredded beef in the refrigerator in an airtight container for up to 5 days or in the freezer for up to 3 months. To serve frozen beef, move it to the fridge overnight to thaw before reheating.

Nutrition

Keyword bbq, beef, crockpot, slow cooker

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