Skip to content
Texas-Style Pulled Beef | Slow Cooker BBQ
Slowcook

Texas-Style Pulled Beef | Slow Cooker BBQ

Slow-braised beef chuck with paprika, garlic and a mild BBQ profile. The meat becomes fall-apart tender and works in burgers, tacos or with potatoes.

ComfortWeekendDinnerGatheringFamily TimeComfort food
Shopping List
Rate:
0.0 (0)
490 min total
6 servings
Easy

Ingredients

servings
Units

  • Meat

    • 2.6 lb Beef chuck roast
    • 1 tsp Salt
    • 1 knsp Black pepper

  • Spice blend

    • 2 tbsp Paprika, preferably smoked
    • 1 tbsp Garlic powder or fresh garlic
    • 1 tbsp Brown sugar
    • 1 tsp Ground cumin
    • 1 tsp Chili flakes, optional

  • Liquid

    • about 0.8 cup Beef broth
    • about 0.4 cup BBQ sauce
    • 1 tbsp Apple cider vinegar

Instructions

  1. 1

    Season the meat

    1. Pat the meat dry and season it with salt and pepper.
    2. Combine the paprika, garlic, brown sugar, cumin and optional chili.
    3. Rub the spice blend well into the meat.
    5 min
  2. 2

    Add to the slow cooker

    1. Place the meat in the slow cooker.
    2. Pour the broth, BBQ sauce and apple cider vinegar around the meat.
    2 min
  3. 3

    Cook

    1. Set the slow cooker to LOW and cook the meat for 8 hours.
    480 min
    Low heat
  4. 4

    Pull the beef

    1. Remove the meat and shred it with two forks.
    2. Return the meat to the sauce and stir.
    5 min

Explore destinations

United StatesFood from around the world

Explore more

More slow cooker recipes for easy dinners recipes

Details

Nutrition

Calories

680kcal

Protein

58g

Fat

45g

Carbs

12g

Serving Size

350g

Serving

Suggestions

  • • Serve in brioche buns with crisp lettuce.
  • • Use leftovers in tacos or wraps.

Side Pairings

  • • Green salad

Dessert Pairings

  • • Ice cream with chocolate sauce

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store the meat in sauce in the fridge.

Frozen

  • • Duration: 3 months
  • • Temperature: -18°C
  • • Method: Freeze in portions with sauce.

Reheating

  • • Pot: Warm slowly while stirring. Add a little water if needed. (Low heat)

Tips

Preparation

  • • Rub the spices well into the meat.

Cooking

  • • Do not lift the lid while cooking.

Serving

  • • Taste the sauce and add a little extra salt at the end if needed.

Variations

Flavor

  • Add extra smoked paprika for a deeper BBQ flavor.
  • A splash of Worcestershire sauce adds extra depth.

Health

  • Trim visible fat from the meat before cooking.

Method

  • It can also cook for 5 hours on HIGH.

Toppings

  • Pickled red onions.
  • Fresh cilantro.

Author

C

Camilla

Keep a great tone in the comments. No ads, spam, or sensitive personal data.

Comments

Author

C

Camilla