Slow-Cooker Hickory BBQ Pulled Beef Tips, FAQ & printable recipe

Tips for success

For an even deeper smoky flavor, you can add a small amount of liquid smoke to the sauce mixture, but start with just a few drops as it is quite potent.

If you prefer a bit of heat, feel free to add a teaspoon of chili flakes or a dash of hot sauce to the BBQ sauce mixture before pouring it over the beef. The acidity of the apple cider vinegar is key to balancing the sugar, so do not skip this essential ingredient.

When serving, consider toasting your brioche buns lightly with a little bit of butter. This adds a nice crunch and prevents the buns from becoming soggy when you add the juicy pulled beef and coleslaw.

If you are serving a crowd, you can keep the pulled beef warm in the slow cooker on the 'warm' setting for up to two hours, provided you keep the lid on to prevent the meat from drying out.

Variations

• Spicy BBQ Pulled Beef: Add two minced chipotle peppers in adobo sauce or a tablespoon of cayenne pepper to the sauce mixture for a smoky, spicy kick that pairs perfectly with the sweet brown sugar.
• Garlic and Herb Pulled Beef: Incorporate four cloves of minced garlic and a tablespoon of dried thyme or rosemary into the sauce to give the beef a more savory, aromatic profile that works beautifully on sliders.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator.

Reheat

Reheat gently in a saucepan over low heat, adding a splash of water or extra BBQ sauce if needed, or warm in the microwave until steaming.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, store the pulled beef separately from the buns and coleslaw. When cooling, ensure the meat reaches room temperature within two hours before placing it into the refrigerator to ensure food safety.

This dish is perfect for making ahead as the flavors actually improve after sitting in the refrigerator overnight. You can cook the beef entirely, shred it, and then cool it down quickly before storing. Simply reheat it gently on the stove or in the microwave when you are ready to serve, adding a splash of water or extra BBQ sauce if it seems too dry after reheating.

Serving ideas

To assemble the perfect sandwich, start by placing a generous portion of the warm pulled beef onto the base of a toasted brioche bun. The richness of the beef needs a contrasting element, which is why the crunchy, creamy coleslaw is essential.

Pile the coleslaw high on top of the beef, then place the top of the bun on the stack. The combination of the warm, smoky beef and the cool, crisp slaw creates an incredible texture contrast.

If you are hosting a larger gathering, you can set up a build-your-own sandwich station. Place the shredded beef in a warm chafing dish or the slow cooker, and provide the toasted buns and a large bowl of coleslaw on the side.

This allows guests to assemble their own sandwiches to their preferred ratio of meat to slaw. Serve with extra napkins, as these sandwiches are intentionally messy and meant to be enjoyed with both hands.

Frequently asked questions

Recipe card

Slow-Cooker Hickory BBQ Pulled Beef

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 8

Ingredients

• 3.5 lb beef chuck roast
• 350 ml hickory BBQ sauce
• 60 ml apple cider vinegar
• 50 g dark brown sugar
• 1 tbsp smoked paprika
• 8 brioche buns, toasted
• 2 cups creamy coleslaw

Instructions

1. Place the marbled beef chuck roast into the bottom of the slow cooker basin. In a bowl, combine the hickory BBQ sauce, apple cider vinegar, dark brown sugar, and smoked paprika. Pour this mixture evenly over the beef, ensuring the roast is thoroughly coated on all sides.
2. Cover the slow cooker with its lid. Set the device to the LOW setting and cook for 8 hours. The heat will gradually break down the connective tissues in the roast until it is incredibly tender and ready to shred.
3. Once the cooking time is complete, remove the beef from the slow cooker and shred it using two forks. Return the shredded meat to the basin, tossing it thoroughly in the thick, bubbling caramelized barbecue glaze until every strand is coated. Ensure the meat reaches an internal temperature of at least 145°F (63°C). Let it rest for 5 minutes before serving. Assemble the sandwiches by placing the beef on the toasted brioche buns and topping with the creamy coleslaw.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

450

Protein

28 g

Carbohydrates

35 g

Fat

22 g

Fiber

1.5 g

Sugar

28 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.