Barbecue Shredded Beef
User Reviews
4.3
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Prep Time
10 mins
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Cook Time
8 hrs 10 mins
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Total Time
8 hrs 20 mins
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Servings
8 servings
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Calories
512 kcal
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Course
Main Course
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Cuisine
American
Barbecue Shredded Beef
Description
The Barbecue Shredded Beef recipe involves first making a dry rub combining brown sugar, paprika, garlic powder, onion powder, salt, black pepper, chipotle pepper powder, and parsley flakes. The chuck roast is coated with mustard, then rubbed liberally with the spice mix before slow-cooking without added liquid for 8 hours until the meat pulls apart easily.
After shredding, the beef is combined in a skillet with reserved dry rub and barbecue sauce, then gently heated to integrate the flavors. The chipotle powder provides gentle heat and smokiness, while the sugar and paprika add sweetness and depth.
For serving, the shredded beef is placed on hamburger buns and can be topped with pickles. Optional substitutions to the chipotle powder include cayenne pepper for a different kind of heat. Excess dry rub can be stored for future use.
The level of spice can be adjusted by varying or omitting the chipotle powder. This recipe yields enough for about eight sandwich servings.
Ingredients
For the dry rub:
- 1/4 cup brown sugar
- 1/4 cup paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon chipotle pepper powder see notes
- 1 tablespoon parsley flakes
For the beef:
- 3 pounds chuck roast
- 2-3 tablespoons yellow mustard prepared
- 1/2 cup barbecue sauce bottled or homemade
For serving:
- 8 Hamburger Bun
- pickle slices
Instructions
To make the dry rub:
- Add the brown sugar, paprika, garlic powder, onion powder, salt, pepper, chipotle powder, and parsley to a small bowl and stir to combine. Remove 1 tablespoon of dry rub and set aside for later.
To make the shredded beef:
- Coat all sides of the chuck roast with the mustard.
- Liberally coat the roast in the dry rub. You may not need all of the rub. Store any excess in a covered container for another use. It will keep for a few months in your spice cabinet.
- Place roast in a slow cooker and cover the lid. No liquid is needed. Cook on low for 8 hours or until the roast is easily pulled apart with two forks.
- Shred the meat with two forks and transfer to a large skillet. Sprinkle with the reserved tablespoon of dry rub and add barbecue sauce. Stir to combine.
- Cook over medium heat for 5 minutes, stirring often.
- Serve on sandwich buns with pickles, if desired.
Notes
- You can substitute a store-bought dry rub for the homemade version if preferred.
- The chipotle powder may be swapped for cayenne pepper depending on your preferred spice level.
- Apply the dry rub liberally to ensure flavor penetrates the roast well.
- Leftover dry rub keeps well for several months stored in a sealed container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Serving | 1sandwich | |
| Calories | 512kcal | 26% |
| Carbohydrates | 41g | 14% |
| Protein | 38g | 76% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 1456mg | 61% |
| Potassium | 821mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 1997IU | 40% |
| Vitamin C | 2mg | 2% |
| Calcium | 128mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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