Slow Cooker Shredded BBQ Beef

Ingredient Notes

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

Beef Chuck: An excellent cut for slow cooking as it takes time to cook and stay juicy. You could also use blade roast, which is often a cheaper option. Both work well and take the same amount of cooking.
Dried dates: These add an extra level of flavor and sweetness to the dish. They fall apart into the sauce and help to thicken it. Make sure you buy pitted ones.
Brown sugar: This gives the finished sauce a caramel taste and adds color. But substitute with white sugar if that is all you have available.
Bourbon: Again, it is about the smoky caramel flavors of the sauce. Use any bourbon or whisky that you like or have on hand. You can substitute for ginger beer or ginger ale if you don't consume alcohol. 
Beef broth: Again, substitute what you have. Chicken or vegetable broth works.
Yellow mustard: This is regular mustard that you would put on a hotdog. It adds a mild tang to the sauce and balances the sweetness. You can substitute it with Dijon.
Onion flakes: These have a bit of texture and completely soften into the sauce. Substitute onion powder if you don't have flakes.

Recipe Tips

We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!

• You can cook this on low for 8 hours or high for 6 hours. But to be honest, it will sit for longer. I've done 8 on high before and over 10 on low. 
• Once you have shredded the meat, you can put it back on the keep-warm setting or keep it on low for another couple of hours. 
• When you shred the beef, it is easier and less messy to remove it and place it in a separate bowl first. Every time I make this, I think, "I don't want to dirty a bowl; I'll just shred it in the slow cooker," and every time I end up with sauce all over me, and halfway through, I remove what is left and shred it in a bowl. Don't be me! Dirty the bowl to start with rather than a bowl and your shirt! 

Why You'll Love This Shredded BBQ Beef

• It is so easy to make; the slow cooker does the work.
• It is forgiving; you hardly need to measure. A bit more or a bit less won't hurt the recipe.
• The beef is melt-in-the-mouth tender.
• It is versatile; put it into burger buns, serve it over rice, squash it into wraps, or use it on your nachos.
• Leftovers keep well in the refrigerator or freezer.

Recipe Adaptations

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• You can add spice with red pepper flakes or chopped red chili.
• Add fruitiness with some chopped apricots or apples.
• Replace the beef broth with apple juice for a fruity BBQ sauce.
• Replace the bourbon and/or broth with beer.
• Add some chopped chipotle peppers.
• Replace some or all of the brown sugar with honey for a honey barbecue sauce.

Serving Suggestions

Sides: This BBQ Beef is perfect for stuffing into toasted burger buns or loading your baked potatoes with. My kids love it over rice or creamy mashed potato. You can also put this mixture into wraps for tacos or use it as a base for your nachos. Or serve it on its own with some crusty bread! 

Wine: You want to pick something that can balance the smoky, sweet barbecue sauce. For white wine drinkers, an oaky, buttery Chardonnay will pair well with the sauce, and the wine's richness and body can stand up to the beef, while its acidity helps cut through the richness. Or an aromatic, creamy floral Viognier would be a refreshing contrast to the smoky, tangy beef.
If you prefer a red wine, you could go with a bold, fruity Zinfandel that would pair beautifully with the sweet and smoky barbecue sauce. It's moderate tannins and acidity help balance the richness of the beef. Or go for a smoky Shiraz with its peppery dark fruit flavors, which can stand up to the dish's intensity and enhance the meat's savory qualities.