pulled beef

Slow cooker BBQ pulled beef recipe with instructions on how to make it in the Instant pot aka Pressure cooker too! So tender and juicy. Easy yet so flavorful! Make them into shredded beef&nbsp;sandwiches which are perfect for feeding a crowd!&nbsp;

Slow Cooker + Instant Pot BBQ Pulled Beef (aka Shredded Beef)

2.5 lbs boneless chuck roast

garlic powder (plus 1/2 tsp)

onion powder (plus 1/2 tsp)

Salt

tsp pepper

tsp crushed red pepper

tbsp chili powder

tsp cumin

beef broth (or Better than Bouillon beef base

salt

Barbecue Sauce

bread (your choice of hamburger buns, dinner rolls etc.)

Season the roast. Pour the beef broth into the slow cooker then add the beef.&nbsp;Slow cook for 6-8 hours on low.

Carefully remove the beef. Be careful because it's very tender and will probably fall apart. Place it into a large bowl. Shred the roast with a fork or an electric hand mixer (for faster results).Add the&nbsp;barbecue sauce and mix to combine.&nbsp;

For the Slow Cooker

Season the beef with the seasonings. Close the lid and "lock" it. Set the steam release knob to the sealing position. Press the pressure cook button and set to high pressure. Using the + buttons set to 60 minutes.&nbsp;

Once the cooking cycle is done and the instant pot beeps, let the pressure release naturally.&nbsp;

Turn the steam release knob to venting. Carefully remove the beef and place it into a large bowl and shred with two forks or an electric mixer. Lastly, add the bbq sauce or homemade.&nbsp;

For the Instant Pot

Bake beef brisket until meltingly tender in a sweet, smoky sauce, with a gentle chilli kick - serve in warm wraps or on baked potatoes

Pulled firecracker brisket

vegetable oil

beef

red onions, chopped

tbsp sweet smoked paprika

tbsp English mustard powder

cinnamon

½ tsp ground cayenne pepper

1½ tbsp treacle

red wine vinegar,

soft light brown sugar, plus 2 tbsp

garlic cloves, crushed

bay leaves

carton passata

Worcestershire sauce

Heat 1 tbsp oil in a large, deep roasting tin (one that can go on the hob) or in your largest flameproof casserole dish. Season the beef well and sear in the tin until nicely browned all over. Lift out and put on a plate or board. Add another 1 tbsp oil and the onions to the tin and sweat for 8-10 mins until really soft. Meanwhile, in a small bowl, mix the paprika, mustard powder, cinnamon, cayenne or chilli, treacle, 2 tbsp vinegar, 2 tbsp sugar and the remaining oil. Brush all over the meat, reserving about 2 tbsp for later. Heat oven to 150C/130C fan/gas 2.

Add the garlic, bay leaves and chillies to the softened onions, stir around the pan for 1-2 mins, then pour in the passata, Worcestershire sauce, remaining vinegar and sugar. Season the sauce, give a good stir, then put the brisket on top. Wrap the tin tightly in a few sheets of foil, or cover with a lid, and bake for 6 hrs, turning once or twice during cooking, until really tender.

Uncover the dish, give the sauce around the meat a little stir and brush the remaining spice paste over the meat. Can be made a day ahead up to this point – cool then chill the meat and sauce; remove from the fridge and scoop off any fat from the sauce before reheating. Increase the temperature to 200C/180C fan/gas 6. Cook for a further 20 mins (or 40 mins from cold, covered for 20 mins) until the meat is dark and sticky. Remove from the oven, cover loosely with foil and leave to rest for 15 mins.

To serve, skim any fat off the surface of the sauce, shred the meat with 2 forks, discarding any butcher’s string as you go, and toss the meat through the sauce, discarding the bay leaves and chillies. Pile into warm flatbreads and serve with Charred sweetcorn salsa (see 'Goes well with') and a dollop of soured cream.

Smoky paprika, sweet allspice and pickled jalapenos give this beef dish intense flavour.

Shredded chilli beef

beef steak,

olive oil

brown onions, finely chopped

garlic cloves, finely chopped

tsp smoked paprika

allspice

(2 cups) passata (tomato pasta sauce)

water

tbsp jalapenos

Flour tortillas, warmed, to serve

white rice,

coriander

Sour cream, to serve

jalapenos,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5581701677001&=domain=taste

5348771529001-5581701677001

Smoked chuck roast is an affordable, quicker alternative to brisket and makes incredible pulled beef.

Smoked, Pulled Chuck Roast

chuck roast (3-4 lb)

tbsp kosher salt

tbsp black pepper

garlic powder

tsp chile powder (chipotle,

beef broth

onion, sliced thin

Season the beef on all sides generously. Allow it to sit at room temperature for at least 30 minutes.

When you&#8217;re ready, preheat your smoker to 250°F. 

Place the beef on the grates and cook for about 3 hours, spraying with beef broth at least once an hour. This will help build flavor and keep the edges from drying out.

The internal temperature will stall around 165°F, around the 3-hour mark. This is completely normal, meaning that the temperature will seem like it&#8217;s not going up anymore. Increase the smoker temperature to 265-280°F. Place the chuck roast into a skillet or foil pan, adding in the beef broth and onions. Cover the skillet or pan with foil and continue to cook.

You will be cooking until your thermometer or probe has little to no resistance when checking the temperature, between 200-205°F. Each piece of beef will be slightly different.

Remove the beef from the liquid and shred. Strain the fat from the liquid, and add the meat back into the juices or reserve for a dipping sauce.

I followed this recipe step by step with an angus chuck  roast and I could not shred it. I had to cut it like a brisket and it tasted exactly like a brisket. It was amazing but I was trying to make shredded beef and that won’t happen. But def delicious, I am gonna use his recipe to make “brisket” for parties and save money on the meat haha.

We make this all the time now, thank you! Two at a time will last our family through the week. Lots of tacos.

This delicious recipe is as fall apart tender as a pot roast but with a smoky flavor that's perfect for pulled beef sandwiches, tacos, nachos, baked potatoes, and so much more!

Pulled Beef Chuck Roast Recipe

boneless beef chuck roast

Big Bad Beef Rub

Mortons salt

Prep. Season the chuck roast with Kosher salt. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound (453.6 g) of meat, but you can simply eyeball it by sprinkling on the same amount of salt you would use to season a steak if it was served to you unsalted. 

Fire up. Prepare a smoker for indirect cooking. Alternatively, you can set up a charcoal grill for 2-zone cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill&#39;s charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the temperature to about 225°F (107.2°C) and add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 225°F (107.2°C) on the indirect side.

Once the smoker or grill is ready, season the chuck roast with Big Bad Beef Rub.

Cook. Place the chuck roast on the main cooking grate as far away from the heat source as possible. Set the lid on the grill with the top vent fully open and positioned directly above the chuck roast in order to force the smoke over and around the meat.

Allow the chuck roast to smoke until it reaches an internal temperature of 160°F (71.1°C). Place the chuck roast on a double layer of aluminum foil, fold the sides of the foil up to create a boat, and pour the beef evenly broth over the meat. Tightly wrap the chuck roast in the foil and return to the smoker.

Continue cooking the wrapped chuck roast until it reaches an internal temperature of 205°F (96.1°C).

Serve. Remove the chuck roast from the smoker or grill and carefully open the foil to allow steam to escape. Alternatively you can store the wrapped chuck roast in a faux Cambro for up to two hours until ready to serve. Use two forks to shred the chuck roast just prior to serving. Also, be sure to check out this video from our friends how HowToBBQRight.com for smoked pulled chuck roast!

For more how-to recipes visit: http://howtobbqright.com/

Recipe for Pulled Beef using a Smoked Chuck Roast

Chuck Roast is one cut of meat that most people don’t associate with BBQ.  Much like brisket, chuck roast needs to cook for a long time to become tender.  It’s made up of different groups of the shoulder and contains a good bit of fat and collagen.  This cut stands up well to long cooks and the fat melts away leaving moist, flavor-packed meat.

I bought 2 chuck roasts weighing 3lbs each. Chuck is considered a lesser cut of beef, so it’s common to find it under $3 per lb. This means you can feed a lot of people some good food without spending a lot. 

Much like a pork butt or brisket it takes a while to cook a chuck roast.  You want it to be close to falling apart in the end, so it takes some time.  You can plan on a 6 hour cook easy depending on the size of the roast.

For this recipe I’m shooting for more of a beefy flavor than typical bbq, so the seasoning I use is savory based.  I take my AP seasoning (Salt, Pepper, Garlic) and add a few things to it.

1/2 cup Salt
1/4 cup Garlic
1/4 cup Onion Powder
1/4 cup Chili Powder
1/8 cup Black Pepper
1 tea Ground Parsley
1 tea Ground Oregano

Season all sides of the chuck roast with this mixture (it’s more than enough seasoning for 2)

Now it’s time to light the fire. I’m looking for 250 degrees with a little mild pecan smoke for these chucks.  Once the smoker is up to temperature, place the roasts directly on the grate and close the lid.  

I’m using my Yoder (set & forget) today but any cooker will work as long as you can regulate the heat.  

After 1.5 hours flip both roasts over and continue smoking.  Keep adding pecan chunks as necessary and maintain the temperature at 250 degrees.  

At the 3 hour mark the chuck roasts should be ready to pan.  Take a thermometer reading here; it should read between 140-150 degrees.  The meat won’t take any more smoke at this point, so it’s best to get it covered.  

For these chuck roasts, I use a large steam pan to hold them both.  The meat needs some additional liquid as well, so I pour in 32oz of warmed beef broth.  If you want to change it up a little substitute red wine or even a dark beer, go for it. 
Cover the pan with aluminum foil and place it back on the smoker still holding 250 degrees. 

You’re looking at another 2-3 hours at least, so keep an eye on the pit and add fuel as needed.  

You want to go more by the internal temp that the time - and the final target temperature is 195-200 internal.  It’s not the end of the world if you overshoot the target temp on this cut of meat.  There’s plenty of liquid in the pan to add moisture and you want it falling apart.  This beef is for pulling, so we want the collagen and fat holding it together to completely dissolve.  

When the thermometer is reading 195 and it feels like a knife sliding into hot butter, you know it’s done.  Remove the pan from the smoker and let the steam escape for about 5 minutes.  Rest the meat for at least an hour (I go for 2) before breaking it down.  Even after two hours it will still be so hot you’ll need to wear hand savers and gloves. 

When it’s done properly this meat will practically pull itself. Separate any fat that didn’t render and pull the pieces into small strands. If you don’t want to shred it by hand you can always use a couple forks or a pork puller... it will flake right apart after it cools a little.   

I like to reserve the liquid from the large pan. That beef broth is rightly seasoned after you’ve cooked the chuck roasts in it. You can use it to add a little extra moisture to your pulled meat. Just ladle some of the liquid over the pulled meat... and you’re ready to serve.

Now, you can just serve this pulled beef the way it is. And it is some good stuff. But I like to make a pulled beef sandwich. It’s something great to serve for tailgates and football parties because it’s different and delicious. 

For my Pulled Beef Sandwich here’s what you’ll need:

Pulled Beef
Onion buns 
Carmalized Onions (recipe on the right side)
Horseradish Mayo*

Horseradish Mayo Recipe
- 16oz Mayo
- 6oz Horseradish Cream Sauce
Mix together and place into a squeeze bottle. 

All you do to make this sandwich is to split the onion roll and pile on a heaping serving of pulled beef. Then I just top with caramelized onions and Mayo. 

It’s easy and folks go crazy over it. You get a little sweetness from the onions – and the horseradish mayo has just enough of a kick without being overpowering. 

For more how-to recipes visit: http://howtobbqright.com/

For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: http://howtobbqright.com/bbqshop/

Pulled Beef Sandwich | Smoked Chuck Roast Recipe with Malcom Reed HowToBBQRight

This juicy, tender Slow Cooker Pulled Beef makes the ultimate shredded beef for sandwiches, tacos, and more.

Slow Cooker Pulled Beef Recipe

4-5 lbs. boneless chuck roast (or 2 2 lb. roasts)

Tablespoons red wine vinegar

Tablespoons Kosher salt

cracked pepper

parsley

basil

really large (or two small) yellow onions, sliced

garlic cloves, sliced

Preheat your slow cooker to low heat.

Remove the chuck roast (or roasts) from their...

Remove the chuck roast (or roasts) from their packaging and use a knife or fork to stab a few holes on all sides.

Whisk together the olive oil and red wine...

Whisk together the olive oil and red wine vinegar then rub it all over the meat.

Sprinkle evenly with salt, pepper, basil, parsley, and...

Sprinkle evenly with salt, pepper, basil, parsley, and garlic powder on all sides.

Place half of the onion on the bottom...

Place half of the onion on the bottom of the slow cooker followed by the roast.  Sprinkle with garlic cloves and top with the remaining onion.

Cover and cook on low for 8-10 hours...

Cover and cook on low for 8-10 hours or until the beef shreds easily with a fork. If you check it after 8 hours, and it's not easy to pull apart, continue cooking for another 1-2 hours.

Remove the roast from the crock pot and...

Remove the roast from the crock pot and transfer to a cutting board. Pull the beef apart using two meat forks. Beef can be served immediately with juices over noodles or mashed potatoes. It also makes a great sandwich, taco, or burrito!

https://mediavine-res.cloudinary.com/video/upload/i4pen2bnivdlcbx2acdo.mp4

Easy Shredded Beef is a simple slow cooker meal that you can customize and use for so many different recipes from sandwiches, to soups, to serving atop noodles or potatoes. This recipe makes a roast that's fall-apart tender, juicy and flavorful, and best of all, EASY!

Easy Shredded Beef

If you&rsquo;re searching for a deliciously simple meal that instantly makes your mouth water, try making these Instant Pot&reg; brisket tacos. Seasoned with Cholula&reg; Chipotle Hot Sauce and spices like chili powder, garlic powder, smoked paprika and ground cumin, these Mexican-inspired tacos earn 10s across the board. Thanks to the Instant Pot&reg;, these brisket tacos feature fork-tender beef ready in less than an hour. Add some fresh Pico de Limo and chunky Green Pepper Guacamole, then serve with a lime wedge and a side of hot sauce. These beef tacos are sure to have everyone reaching for seconds.

Brisket Tacos

tbsp smoked paprika

tbsps vegetable oil

boneless beef chuck

onion

tbsps cholula original hot sauce divided

(8-inch) flour tortillas

pico de gallo

avocados

lime

step 1

Mix spices and salt in small bowl. Pat beef dry with paper towels. Season evenly on all sides with spice mixture. Heat oil in Instant Pot® on SAUTÉ function. Working in batches, add beef to pot in single layer. Cook 5 minutes undisturbed. Turn beef chunks; cook 2 minutes longer or until browned. Remove from pot and repeat until all beef chunks are browned. 

step 2

Add water and onion to pot, scraping to remove any brown bits from bottom. Return beef to pot; stir to mix. Close lid. Set Valve to Seal. 

step 3

Set to cook for 45 minutes on MEAT/STEW function or until beef is tender and shreds easily. When done, quick release the pressure. Open the lid once pressure inside the pot is completely released. (Check manufacturer’s manual for safe operating instructions.)

step 4

Transfer beef to large bowl. Shred using 2 forks. Add Hot Sauce and about 1/2 cup of the cooking liquid from pot, stirring to mix well. Divide beef among tortillas. Top with pico de gallo and sliced avocado. Serve with lime wedges and additional Hot Sauce, if desired. Test Kitchen Tips: •Use the brisket to make quesadillas instead. Spread the beef evenly over a tortilla. Top with shredded cheese and another tortilla. Cook quesadilla in a skillet until cheese is melted and tortillas are golden, flipping once. •Use an air fryer or broiler to crisp up beef after shredding for charred bits, similar to carnitas.

Morton ((approximately

https://www.youtube.com/watch?v=I_zEIvPjQuo

Tender, melt in your mouth, smoky pulled beef roast. 

Smoked Mississippi Mud Roast

chuck peppers

Heat up your smoker to 225-250 degrees. Once it comes up to temp, add your favorite wood (I like post oak). If you are using a Big Green Egg, use a platesetter. 

Season the chuck roast all over with your rub of choice. Put it on the smoker and let cook for about two hours until it develops a nice bark and is brown all over. Temp should be around 165 degrees.

Remove the meat and then, in an aluminum pan or dutch oven, add in the chuck roast, sliced onion, pepperoncini, ranch seasoning, beef broth and butter (sliced into cubes).

Cover with foil (or a lid) and cook until the meat is probe tender (meaning a temperature probe slides easily into the meat like butter). The meat should temp around 200 degrees but this will vary slightly between roasts so pull it when the probe slides in very easily. If you can shred some of it by twisting with a fork, that&#8217;s a good way to see if it&#8217;s done as well.

Remove from the smoker and transfer to a plate to rest for 10 minutes. Shred. You can add it back to the drippings or serve those on the side. 

This Mexican Shredded beef is ULTRA-TENDER and bursting with bold, rich flavor! This Barbacoa recipe is so easy, totally fool-proof and only requires 8 simple ingredients (plus pantry seasonings)! Cook this beef barbacoa once and use it in various meals throughout the week or freeze it! This pulled barbacoa meat is 10x better than any restaurant and guaranteed to become your family&#039;s favorite easy Mexican meal! (Barbacoa taco recipe included!)Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Barbacoa Recipe (Easy Mexican Shredded Beef!)

TBS EACH: Cumin, Mexican Oregano & Smoked Paprika ((SEE NOTES))

tsp EACH: Chili Powder, Onion Powder, Garlic Powder & Coriander

Salt & Ground Black Pepper (- to taste)

TBS Neutral Oil ((vegetable

Yellow Onion (– peeled & medium dice)

Garlic (– peeled & minced)

TBS Tomato Paste

Chipotle Peppers

Cup Fresh Lime Juice ((about 2 large limes))

¼ Cup Beef Stock

¾ Cup Picante Sauce ((salsa))

Bay Leaf ((Mexican bay leaf or regular bay leaf))

Optional topping: Pico de Gallo

Optional

Combine rub

Combine seasoning blend: In a small bowl, combine all the ingredients for the spice blend – paprika, cumin, oregano, chili powder, onion powder, garlic powder and coriander. Add 1 ¼ teaspoon of salt and ½ teaspoon of black pepper. Stir well to combine.

Season beef

Season beef: Place the pieces of beef on a clean work surface. Sprinkle 2 tablespoons of the seasoning blend all over the beef. Use your hands to rub the spices into the beef.

Sear beef

Sear beef: Heat 1 ½ tablespoons of oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the meat (in batches if necessary) and sear until well browned on all sides, about 8 minutes total. (If browning meat in batches, add more oil as needed.) Remove to a plate.

Sauté vegetables

Sauté vegetables: Reduce the heat under the now empty pot to medium and add the remaining ½ tablespoon of oil. Add the onions and season with a pinch of pepper and a generous pinch of salt. Sauté, stirring occasionally, until softened, about 3 minutes. Add the garlic and remaining seasoning blend. Cook, stirring constantly until fragrant, about 30 seconds. Add the tomato paste and chopped chipotles. Cook, stirring constantly, until paste is caramelized, about 1-2 minutes.

Add beef

Deglaze + add beef: Add the lime juice to deglaze the pan. Cook, scraping up any browned bits from the bottom of the pan. Stir in the adobo sauce, stock, picante sauce and bay leaf. Mix well to combine. Add the seared beef, along with any accumulated juices, to the pot.

Cover and cook

Cover + cook: Bring the contents to a simmer. Cover the pot and reduce heat to low. Simmer covered for 3 – 3 ½ hours, or until the meat tender and begins to fall apart. For the best results, I recommend quickly stirring the beef every hour.

Shred

Shred beef: Turn off the heat under the pot. Use tongs to remove and discard the bay leaf. Use two forks to shred the beef. (Alternatively, you can remove the beef to a cutting board, shred it and return it to pot.)

Simmer

Gently simmer to warm: Adjust the heat to low and gently simmer the meat for 10-15 minutes.

Serve

Serve: Transfer beef to a serving dish. Top with fresh cilantro and serve with lime wedges on the side. Enjoy!

For tacos

For tacos: Pile shredded cheese inside warmed corn tortillas and top with shredded beef. Finish with chopped veggies, pico de gallo, fresh cilantro, guacamole and/or sour cream. Enjoy!

A few easy homemade ingredients are thrown together into a filling, cheesy, noodly, meaty BBQ beef casserole, for a stress-free and satisfying dinner.

Cheesy BBQ Beef Casserole Recipe

egg noodles

butter

garlic cloves,

beef beef brisket

BBQ sauce

tomato sauce

heavy cream

beef bouillon paste

cheddar cheese

scallions, chopped

Fill a large pot ¾ full with water and bring to a boil over high heat.

Once boiling, add the noodles, and cook according to the instructions on the package (aiming for the lower end of the time range).

Meanwhile, spritz a 13x9-inch casserole dish with cooking spray and set aside.

Once the noodles have cooked, drain and rinse under cold water, and set aside.

Using the same pot used to cook the noodles, melt the butter over medium heat.

Once melted, add the onion and garlic and saute for 3 minutes or until tender.

Add the pulled beef to the pot, stir to combine, and continue cooking for 3 minutes more.

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Top Tags

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Brisket Tacos

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The most viewed pulled beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine