Slow Cooker Barbequed Beef
Step 5: Shred and Toss! 🌀🥪
- Carefully transfer the tender beef to a large cutting board or a shallow baking dish.
- Using two forks, shred the beef along its natural grain, discarding any large pieces of excess fat.
- Skim any excess grease off the top of the remaining sauce left in the slow cooker.
- Return the beautifully shredded beef back into the warm slow cooker and toss it thoroughly with the onions and rich barbecue juices. Let it sit on the “Warm” setting for 10 to 15 minutes to absorb all those glorious flavors before serving!
💡 Pro-Tips for Perfect BBQ Shredded Beef
- The Best Cut of Meat: Always look for a beef chuck roast with plenty of white flecks of fat (marbling) running through it. Lean cuts like round roast or sirloin tip will dry out and turn stringy in the slow cooker, whereas chuck roast stays incredibly juicy! 🥩💯
- The Bun Upgrade: If you are serving these as sandwiches, take two minutes to butter your buns and toast them in a skillet until golden brown. It keeps the bread from getting soggy under the weight of the juicy BBQ beef! 🍞🔥
