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Slow cooker bbq pulled beef in a slow cooker basin.
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5 from 11 votes

Slow Cooker Pulled Beef

An easy slow cooker pulled beef recipe made with tender pull-apart beef brisket in a sweet, smoky, and tangy BBQ sauce!
Course Main Course
Cuisine British
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 8
Calories 589kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 1.5 kg Beef Brisket Joint
  • 1 Onion peeled and chopped

For the sauce

  • 200 ml BBQ Sauce
  • 3 tablespoon Light Brown Sugar
  • 2 tablespoon Cider Vinegar
  • 1 tablespoon Yellow American Mustard NOT ENGLISH MUSTARD
  • 1 tablespoon Smoked Paprika
  • 1 teaspoon Cayenne
  • 20 ml Water

Instructions

  • Place the beef brisket joint in your slow cooker basin.
    1.5 kg Beef Brisket Joint
  • Mix together the onion and sauce ingredients in a jug then pour over the beef joint.
    1 Onion, 200 ml BBQ Sauce, 3 tablespoon Light Brown Sugar, 2 tablespoon Cider Vinegar, 1 tablespoon Yellow American Mustard, 1 tablespoon Smoked Paprika, 1 teaspoon Cayenne, 20 ml Water
  • Cook on low for 8 hours. Take the beef out of the slow cooker and place it on a chopping board. Cut thick slices of beef with a sharp knife then shred the beef with two forks. Place the shredded beef back into the slow cooker and mix it into the sauce.

Notes

Expert Tips:
  • Use American yellow mustard in this recipe. English mustard and Dijon mustard are too strong and will overpower the other flavours in the sauce. You can find American yellow mustard next to BBQ sauce and Tomato Ketchup in the supermarket.
  • If you would like to thicken the sauce up, sprinkle in 2 tablespoons of thickening granules, or pour the sauce only into a saucepan, bring it to a boil and cook until it has thickened to your liking.
 
Variations:
  • Make the sauce spicy and add a teaspoon of chilli flakes or chili powder.
  • Use pork instead of beef.
  • Add Italian seasoning, taco seasoning, or garlic powder to the sauce.
  • Make it in the pressure cooker instead.
  • Squeeze over fresh lime juice at the end of cooking.
  • Add a dash of Worcestershire sauce for a savoury flavour.
 
Storage:
Store - The slow cooker shredded beef can be stored in an airtight container in the fridge for up to 3 days.
Reheat - Microwave until piping hot.
Freeze - Once cool, place the shredded beef into a freezer-safe container and freeze for up to 3 months. Defrost in the fridge before reheating.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Slow Cooker Pulled Beef
Amount per Serving
Calories
589
% Daily Value*
Fat
 
41
g
63
%
Saturated Fat
 
17
g
106
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
17
g
Cholesterol
 
131
mg
44
%
Sodium
 
588
mg
26
%
Potassium
 
642
mg
18
%
Carbohydrates
 
16
g
5
%
Fiber
 
1
g
4
%
Sugar
 
14
g
16
%
Protein
 
36
g
72
%
Vitamin A
 
537
IU
11
%
Vitamin C
 
1
mg
1
%
Calcium
 
25
mg
3
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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