Slow Cooker Pulled Beef :-It is simple to prepare this shredded beef barbecue recipe in the slow cooker, making it an excellent choice for a summertime cookout or a party. This beef barbecue is certainly the greatest since it is cooked using a homemade barbecue sauce that is both sweet and sour, and it can be created in moments.
Slow Cooker Pulled Beef
Ingredients:
CROCKPOT SHREDDED BEEF
- 2 – 3 Tbsp packed light brown sugar
- 2 1/2 tsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 4 lb beef chuck roast
- 2 Tbsp yellow mustard
- 2/3 cup beef broth
- 1 tsp liquid smoke (optional)
- 3 – 4 Tbsp unsalted butter (sliced)
BARBECUE SAUCE
- 1 large yellow onion, finely minced
- 4 cloves garlic, minced
- 3 Tbsp butter
- 1 tsp olive oil
- salt and pepper, to taste
- 20 – 24 oz bottle of ketchup
- 1/3 – 1/2 cup packed light brown sugar
- 1/4 cup apple cider vinegar
- 2 – 3 Tbsp molasses
- 1/2 tsp Worcestershire sauce
Instructions:
- Using a small bowl, mix together the following ingredients: brown sugar, paprika, garlic powder, onion powder, salt, and pepper.
- Put aside for later. In a slow cooker, place the chuck roast, spray it with mustard, and rub it into the meat completely.
- Using half of the rub, sprinkle your dish. After applying the rub to the flesh, turn the roast over and apply the remaining rub to the meat of the roast.
- Take care to pour the liquid smoke and beef broth around the roast rather than over it.
- If you are using liquid smoke, pour it around the roast. It would be a mistake to remove that mustard and rub from your body! To finish, add slices of butter.
- Cover and cook on LOW for eight to ten hours, or until the roast is tender when pierced with a fork.
- Taking the roast out of the slow cooker, place it on a large cutting board, and shred it while throwing away any large bits of fat.
- Take the beef shreds and place them back into the slow cooker after draining the cooking fluids from the slow cooker.
BARBECUE SAUCE
- To a saucepan, add the butter and olive oil, and then cook the mixture over medium heat. Sauté the onion and garlic for around five to eight minutes, or until they become translucent and tender.
- After adding the molasses, ketchup, brown sugar, cider vinegar, and Worcestershire sauce to the saucepan, stir the mixture until it is completely blended.
- Stir the steak and barbecue sauce together in the slow cooker after pouring the sauce in.
- The sauce should be allowed to properly mesh together and slightly caramelise on the beef for approximately thirty minutes while the dish is covered and simmered on HIGH. Enjoy while it’s still hot!
HOW TO MAKE BARBECUE BEEF IN THE CROCKPOT:
- Due to the fact that this recipe cooks throughout the day, you should select a cut of beef that is marbled with fat and connective tissue, as well as one that is somewhat tough.
- When you use the slow cooker approach, the connective tissue is able to dissolve completely, and the result is a barbecue that is so tender that it practically melts in your mouth.
- Although chuck roast is my favourite cut of beef, brisket is a wonderful alternative that you should consider.
- In certain recipes, the shredded beef barbecue is supposed to be cooked in the slow cooker alongside the sauce.
- This means that the meat and the sauce are both cooked simultaneously.
- This can lead to a sauce that is a little bit too caramelised, particularly on the sides of the slow cooker, which is something that I find appealing.
- The chuck roast is cooked in the slow cooker with the mustard, spice rub, beef broth, liquid smoke, and a couple pats of butter. This is the recipe that I have developed.
- The beef is then shredded, the fluids are drained, and the beef that has been shredded is placed back into the slow cooker.
- once it is extremely tender. The next step is to prepare the sauce, after which we put it into the slow cooker and let it cook for around one hour, until it is hot and well-combined.
