Slow Cooker BBQ Beef
Slow Cooker BBQ Beef made with tender shredded beef and smoky sauce. Perfect for sandwiches, tacos, and easy summer parties.
Equipment
Ingredients
- 2.5 lbs chuck shoulder roast
- 1 onion chopped
- 4 cloves garlic minced
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper optional for spice
- 1/2 cup BBQ sauce Try my homedase sauce or use your favorite kind
- 1 tablespoon apple cider vinegar
- 1 cup beef broth or water
- Salt and pepper to taste
Instructions
- Prepare the Beef: Season the chuck roast generously with smoked paprika, cumin, garlic powder, cayenne (if using), salt, and pepper.
- Sear the Beef (Optional): Heat a cast iron skillet or stainless steel pan over medium-high heat until it’s hot. Place the seasoned beef in the hot, dry skillet and sear it for about 3-4 minutes per side, or until it’s nicely browned. Let the beef sit without moving it to get a good sear.
- Note: You can also use oil in the skillet if you prefer, for an easier sear.
- Slow Cook: Transfer the beef to the slow cooker. Add the chopped onion, minced garlic, beef broth, and apple cider vinegar.
- Cook: Cover and cook on low for 7-8 hours, until the beef is tender and shreds easily.
- Shred the Beef: Remove the beef and shred it with two forks. Return the shredded beef to the slow cooker with the juices.
- Add BBQ Sauce: Stir in the BBQ sauce and cook on low for an additional 30 minutes to allow the flavors to meld.
- Serve: Taste and adjust seasoning as needed. Serve the BBQ beef on buns, in tacos, or over rice.
Notes
***Notes***
-Don’t skip seasoning the beef well:
This is where a lot of the flavor starts, so be generous with salt, pepper, and spices. -Sear for extra flavor:
It’s optional, but it adds a deeper flavor and makes a noticeable difference in the final dish. -Use a good BBQ sauce:
Since it’s a key ingredient, pick one you really like. It will shape the overall flavor of the beef. -Shred while warm:
The beef will be much easier to shred right after cooking while it’s still hot. -Let it sit after adding sauce:
That extra 30 minutes helps the beef soak up the BBQ sauce and makes it more flavorful.
This is where a lot of the flavor starts, so be generous with salt, pepper, and spices. -Sear for extra flavor:
It’s optional, but it adds a deeper flavor and makes a noticeable difference in the final dish. -Use a good BBQ sauce:
Since it’s a key ingredient, pick one you really like. It will shape the overall flavor of the beef. -Shred while warm:
The beef will be much easier to shred right after cooking while it’s still hot. -Let it sit after adding sauce:
That extra 30 minutes helps the beef soak up the BBQ sauce and makes it more flavorful.
Nutrition
Calories: 301kcalCarbohydrates: 10gProtein: 28gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 98mgSodium: 413mgPotassium: 587mgFiber: 1gSugar: 7gVitamin A: 545IUVitamin C: 2mgCalcium: 43mgIron: 4mg
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