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 sandwich buns (optional)
Instructions
- Step: Cut boneless chuck roast into 2 inch chunks, removing any large pieces of fat or connective tissue, and add to a mixing bowl.
- Step: Whisk together brown sugar, chili powder, garlic powder, onion powder, kosher salt, and black pepper in a small bowl.
- Step: Sprinkle the brown sugar spice mix over the cubed beef and toss to coat.
- Step: For Instant Pot: Add beef and beef stock to the pot, seal the lid, and cook on manual high for 50 minutes, followed by a 10-minute natural release.
- Step: For Slow Cooker: Add beef and beef stock to the crock, cover, and cook on High for 4 hours or Low for 8 hours.
- Step: Remove the beef to a plate or cutting board and shred.
- Step: Save 1 cup of cooking liquid from the pot and discard the rest.
- Step: Return shredded beef to the pot, add BBQ sauce, and stir to combine, thinning with reserved stock if necessary.
Notes
Natural release allows the pressure cooker to slowly lose pressure on its own, while quick release involves manually venting the steam.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- 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: 15 g
- Trans Fat: 2 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 44 g
- Cholesterol: 156 mg
Keywords: BBQ shredded beef, beef sandwiches, Instant Pot beef, slow cooker beef, American BBQ