This recipe for BBQ pulled beef is everything I want in a comforting, satisfying meal. I start with a simple beef chuck roast, slow-cooked until it’s perfectly tender and infused with smoky, tangy, and sweet BBQ flavors. Whether I’m feeding my family on a busy weeknight or serving guests at a weekend gathering, this pulled beef is always a hit.
Why You’ll Love This Recipe
I love how hands-off this recipe is—once I get everything into the slow cooker, it basically cooks itself. The meat turns out so juicy and flavorful, it practically falls apart on its own. The rich sauce clings to every shred of beef, and the smoky-sweet taste is perfect for sandwiches, rice bowls, or even stuffed inside tacos. It also stores and reheats beautifully, making it ideal for meal prepping.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 to 4 pounds beef chuck roast
1 tablespoon olive oil
1 medium onion, diced
4 cloves garlic, minced
1 cup beef broth
1 cup BBQ sauce
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 teaspoon smoked paprika
1 teaspoon chili powder (optional)
Salt and pepper, to taste
Directions
I start by trimming any visible fat from the beef chuck roast and seasoning it well with salt and pepper.
In a large skillet, I heat the olive oil over medium-high heat and sear the beef on all sides until browned. This step builds flavor.
Once the beef is seared, I remove it and set it aside. In the same skillet, I sauté the diced onion for about 5 minutes until soft, then stir in the minced garlic and cook for 1 more minute.
I deglaze the pan with beef broth, scraping up the brown bits, and then add BBQ sauce, brown sugar, Worcestershire sauce, apple cider vinegar, smoked paprika, and chili powder. I let it simmer briefly to blend the flavors.
I place the seared beef in a slow cooker or Instant Pot and pour the sauce mixture over it.
In the slow cooker, I cook on LOW for 8 hours or HIGH for 4 to 5 hours.
In the Instant Pot, I cook on high pressure for 60 minutes, followed by a 15-minute natural release and then a quick release.
After cooking, I remove the beef, shred it with two forks, and return it to the pot to soak up all the flavorful sauce.
I serve it hot—my favorite way is piled on soft buns, but it’s just as good over mashed potatoes, rice, or tucked into tortillas.
Servings and timing
Servings: About 6 servings
Prep time: 20 minutes
Cook time:
Slow cooker: 8 hours on LOW or 4–5 hours on HIGH
Instant Pot: 60 minutes with 15-minute natural release
Variations
If I want more heat, I add more chili powder or a dash of hot sauce to the sauce.
For a touch of sweetness, I sometimes mix in a spoonful of honey or maple syrup.
I love using leftovers to make BBQ beef bowls with rice, roasted veggies, and avocado.
For a lower-sugar version, I reduce the brown sugar or use a sugar-free BBQ sauce.
If chuck roast isn’t available, I’ve had success using brisket or rump roast.
Storage/reheating
I store any leftover pulled beef in an airtight container in the fridge for up to 4 days.
To freeze, I let it cool completely and then pack it into a freezer-safe container or resealable bag. It keeps well for up to 3 months.
When reheating, I thaw it in the fridge overnight if frozen. Then I warm it gently on the stove or in the microwave, adding a splash of broth if needed to keep it moist.
FAQs
Can I use a different cut of beef?
Yes, I often switch it up with brisket or rump roast. The key is to pick a cut that becomes tender with long cooking.
Can I make this in advance?
Absolutely. I sometimes make it the day before and reheat it the next day—the flavors actually get better after resting.
How do I serve pulled beef?
My go-to is soft buns with a little slaw, but I also enjoy it over rice, in tacos, or even stuffed into baked potatoes.
Can I make this recipe gluten-free?
Yes. I just use gluten-free BBQ sauce and Worcestershire sauce, and it’s good to go.
How can I adjust the sweetness or spice?
I tweak the brown sugar and chili powder to taste. More sugar makes it sweeter; more chili adds heat. It’s easy to customize.
Conclusion
This ultimate BBQ pulled beef is everything I want in a hearty, easy dinner. The meat is tender and juicy, the sauce is rich and bold, and the leftovers are just as delicious. It’s a recipe I keep coming back to, whether I need to feed a crowd or just want something satisfying at the end of the day.
This BBQ pulled beef recipe features tender, slow-cooked chuck roast infused with smoky, tangy, and sweet BBQ flavors. It’s easy to prepare and perfect for sandwiches, rice bowls, or tacos—great for family meals or gatherings.
Total Time:8 hours 20 minutes (slow cooker) or 1 hour 35 minutes (Instant Pot)
Yield:6 servings
Ingredients
3 to 4 pounds beef chuck roast
1 tablespoon olive oil
1 medium onion, diced
4 cloves garlic, minced
1 cup beef broth
1 cup BBQ sauce
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 teaspoon smoked paprika
1 teaspoon chili powder (optional)
Salt and pepper, to taste
Instructions
Trim any visible fat from the beef chuck roast and season it with salt and pepper.
Heat olive oil in a large skillet over medium-high heat and sear the beef on all sides until browned.
Remove the beef and set it aside. Sauté diced onion in the same skillet for about 5 minutes, then add garlic and cook for 1 more minute.
Deglaze the pan with beef broth, scraping up brown bits. Stir in BBQ sauce, brown sugar, Worcestershire sauce, apple cider vinegar, smoked paprika, and chili powder. Simmer briefly.
Place the seared beef in a slow cooker or Instant Pot. Pour the sauce mixture over the beef.
Cook in a slow cooker on LOW for 8 hours or HIGH for 4–5 hours, or in an Instant Pot on high pressure for 60 minutes with a 15-minute natural release.
Remove the beef, shred it with two forks, and return it to the pot to soak in the sauce.
Serve hot on buns, over mashed potatoes, rice, or in tortillas.
Notes
Adjust sweetness and spice by modifying brown sugar and chili powder amounts.
Use brisket or rump roast if chuck roast is unavailable.
Leftovers are excellent for rice bowls, tacos, or baked potato fillings.
For a gluten-free version, use GF BBQ and Worcestershire sauce.
Can be made in advance and reheated—the flavor improves over time.
