Description
This BBQ shredded beef is the perfect filling for sandwiches, baked potatoes, or served over a salad. You’ll love how easy this is to make in your Instant Pot or slow cooker.
Ingredients
Scale
- 4 pound boneless chuck roast
- 2 tablespoons brown sugar
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup beef stock
- 18 ounces BBQ sauce
- 8 count sandwich buns
Instructions
- Step: Cut your boneless chuck roast into 2 inch chunks and remove any large pieces of fat or connective tissue.
- Step: In a small mixing bowl whisk together brown sugar, chili powder, garlic powder, onion powder, kosher salt, and black pepper.
- Step: Sprinkle the brown sugar spice mix over the cubed beef and toss to coat the meat in the spice blend.
- Step: For Instant Pot: Add beef to the pot, pour in beef stock, cook on manual high for 50 minutes, then natural release for 10 minutes.
- Step: For Slow Cooker: Add beef to the crock, pour in beef stock, cover, and cook on High for 4 hours or Low for 8 hours.
- Step: Remove beef to a cutting board and shred, then return to the pot or crock and stir in the BBQ sauce, thinning with a little reserved stock if needed.
Notes
Natural release means letting the pressure cooker release pressure slowly on its own. Ensure you keep hands away from hot steam when manually venting.
- Prep Time: PT20M
- Cook Time: PT70M
- Category: Main Course
- Method: Pressure Cooking or Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 535 kcal
- Sugar: 24 g
- Sodium: 997 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 44 g
- Cholesterol: 156 mg
Keywords: bbq beef, shredded beef, sandwich, instant pot, slow cooker