Slow Cooker Pulled Beef with Smoked Paprika
Chuck roast seasoned with garlic powder and smoked paprika, seared, then slow cooked with onion, garlic, and broth until it shreds easily and tossed with barbecue sauce.
Equipment
- Slow cooker
- Large skillet
- Two forks
- Cutting board
Ingredients
Main Ingredients
- 48 oz beef chuck roast trimmed of thick fat, patted dry
- 1 tbsp vegetable oil for searing
- 1 tsp salt
- 2 tsp black pepper
- 1 tbsp garlic powder
- 1 tbsp smoked paprika optional
- 1 large onion sliced
- 4 cloves garlic whole or smashed
- 1 cup low sodium beef broth
- 1 cup barbecue sauce or crushed tomatoes
Instructions
Cooking
- Season. Pat the roast dry and rub it with the salt, pepper, garlic powder, and smoked paprika.
- Sear. Brown the roast in hot oil in a large skillet for a few minutes per side until deeply browned.
- Slow cook. Move the roast to the slow cooker with the onion, garlic, broth, and half the sauce, then cook on low for 8 hours.
- Shred. Shred the beef with two forks and discard large pieces of fat.
- Finish. Stir the beef back into the juices with the remaining sauce, taste, and adjust the salt.
Notes
Substitutions: Use crushed tomatoes instead of barbecue sauce and a different cut such as brisket.
Tips: Thaw the roast before cooking and keep the lid closed so the heat stays steady.
Storage: Refrigerate with juices up to four days or freeze up to three months.
Nutrition does not include buns or toppings.