Slow Cooker BBQ Shredded Beef

Yields: 6-8 servings | Prep time: 15 minutes | Cook time: 6-8 hours (low) or 3-4 hours (high)

Ingredients

For the Beef

• 3-4 lb Beef Chuck Roast, trimmed
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Garlic Powder
• 1 Tbsp Olive Oil (for searing, optional)

For the BBQ Sauce

• 1 1/2 cups Barbecue Sauce (your favorite)
• 1/2 cup Beef Broth or Water
• 1/4 cup Brown Sugar (packed)
• 2 Tbsp Apple Cider Vinegar
• 1 Tbsp Worcestershire Sauce
• 1 tsp Smoked Paprika
• 1/2 medium Onion, finely chopped (optional)

Instructions

1. **Prepare the Beef:** Pat the chuck roast dry and season liberally with salt, pepper, and garlic powder.
2. **Sear (Optional but Recommended):** Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes on each side until browned. This adds depth of flavor.
3. **Mix the Sauce:** In a bowl, whisk together the barbecue sauce, beef broth, brown sugar, apple cider vinegar, Worcestershire sauce, and smoked paprika. If using, stir in the chopped onion.
4. **Combine and Cook:** Place the seared (or un-seared) roast into the slow cooker. Pour the BBQ sauce mixture over the top of the beef, ensuring it covers the roast well.
5. **Slow Cook:** Cover and cook on **LOW for 6-8 hours** or on **HIGH for 3-4 hours**, or until the beef is fork-tender and easily shreds.
6. **Shred the Beef:** Once cooked, carefully remove the roast from the slow cooker and place it on a cutting board. Use two forks to shred the beef.
7. **Return and Serve:** Place the shredded beef back into the slow cooker and toss it with the sauce to coat everything thoroughly. Let it heat through for an extra 10-15 minutes.
8. **Serve:** Serve hot on hamburger buns, rolls, or over mashed potatoes, rice, or alongside coleslaw.