While often served in a hamburger bun, it’s just as good when served in lettuce wraps! This recipe was inspired by two of my family’s favorite dinners - pulled pork and pulled chicken. Looking at the chuck roast in my fridge one morning, I thought to myself, why not try the same concept with beef? Combine the meat with homemade barbecue sauce and let them cook away in the slow cooker. The resulting pulled beef is amazing - rich, flavorful, filling, and so comforting. I’ve been making it often. In the winter, it’s wonderful over hot mashed cauliflower. In the summer, I love serving it in lettuce wraps.
Recipe Card
BBQ sauce: I use my tried-and-tested homemade BBQ sauce in this recipe. It’s easy to make, requires no cooking, and is delicious. But you can certainly opt for a store-bought sauce instead. My homemade sauce is made with tomato paste, balsamic vinegar, salt and pepper, garlic and onion powders, smoked paprika, and a sweetener. Beef chuck roast: This is one of my favorite cuts of beef. It’s very flavorful, but it requires slow cooking, or it’s tough. You start by mixing the BBQ sauce in a bowl or a jar. It’s easy! Simply add all the ingredients and whisk to combine. Next, place the meat in your slow cooker pan. Pour the BBQ sauce on top and use your hands to make sure the meat is well coated. Cook the meat for 8 hours on LOW or for 5 hours on HIGH, until it’s very tender. Carefully remove the lid - hot steam will escape - and use two forks to shred the meat and mix it with the cooking juices. Another great bed for this dish is mashed cauliflower. And you can also serve it on top of raw young spinach leaves. The warm sauce will wilt the spinach just enough to lightly cook it. As mentioned above, in the summer, I prefer to serve this dish in lettuce wraps, as shown in the photos on this page. You can also freeze the leftovers for up to three months. Thaw them overnight in the fridge and reheat them covered in the microwave.
