Slow Cooker Pulled Beef (Printable)

Savory shredded beef slow-cooked tender, topped with crisp tangy slaw on soft sandwich buns.

# What You’ll Need:

→ Pulled Beef

01 - 3 lbs beef chuck roast, trimmed
02 - 1 large yellow onion, sliced
03 - 4 cloves garlic, minced
04 - 1 cup beef broth
05 - 1/2 cup barbecue sauce
06 - 2 tbsp apple cider vinegar
07 - 2 tbsp Worcestershire sauce
08 - 2 tbsp brown sugar
09 - 1 tbsp smoked paprika
10 - 1 tsp ground cumin
11 - 1 tsp chili powder
12 - 1/2 tsp freshly ground black pepper
13 - 1 tsp salt
14 - 2 tbsp olive oil

→ Slaw

15 - 4 cups shredded green cabbage
16 - 1 cup shredded carrots
17 - 1/4 cup mayonnaise
18 - 2 tbsp apple cider vinegar
19 - 1 tbsp Dijon mustard
20 - 2 tsp honey
21 - 1/2 tsp celery seed (optional)
22 - Salt and pepper to taste

→ Assembly

23 - 6 sandwich buns or rolls
24 - Additional barbecue sauce (optional)

# How To Make It:

01 - Pat beef dry and season with salt, pepper, smoked paprika, cumin, and chili powder.
02 - Heat olive oil in a large skillet over medium-high heat and brown roast on all sides, about 3-4 minutes per side.
03 - Place sliced onions and minced garlic in slow cooker base; lay seared beef on top.
04 - Mix beef broth, barbecue sauce, apple cider vinegar, Worcestershire sauce, and brown sugar; pour over beef.
05 - Cover and cook on low for 8 hours until meat is tender and shreds easily.
06 - Remove beef, shred with two forks, then return to slow cooker and mix with juices.
07 - Whisk mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seed, salt, and pepper in a bowl.
08 - Add shredded cabbage and carrots to dressing; toss well and refrigerate until serving.
09 - Serve pulled beef on buns, drizzle with extra barbecue sauce if desired, then top with slaw.

# Expert Advice:

01 -
  • Eight hours of hands-off cooking means you can live your life while dinner practically makes itself.
  • The slaw adds a bright, crisp contrast that keeps the whole sandwich from feeling heavy or one-note.
  • Leftovers are genuinely better the next day, making this a recipe that keeps giving.
02 -
  • Searing the meat first isn't just fancy technique; it creates deeper flavor and a better overall taste that you'll absolutely notice.
  • The slaw needs to be made fresh and served cold—it's the textural and temperature contrast that makes this sandwich special, not just tasty.
  • Don't skip the Worcestershire sauce thinking it won't matter; it adds a subtle savory note that makes people ask what your secret ingredient is.
03 -
  • Trim excess fat from your chuck roast before cooking, but don't go crazy—a little fat adds flavor and keeps the meat moist during those eight hours.
  • Toast your sandwich buns in a dry skillet or under the broiler right before serving; it adds texture and prevents them from getting soggy from the warm meat.
  • Make the slaw while the beef cooks so it has time to chill and for the flavors to settle into the cabbage and carrots.

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