EFK Tested
Erickson Slow Cooker BBQ Shredded Beef
A practical, full-flavor EFK slow-cooker candidate built for family dinners, reliable leftovers, and hands-off cooking.
- Yield
- 8 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Mix salt, brown sugar, paprika, garlic powder, onion powder, and pepper; coat the beef.
- 2. Brown beef deeply in hot oil and transfer to slow cooker. Deglaze the skillet with stock and pour it over the beef.
- 3. Add 1 cup barbecue sauce. Cook on LOW 8 to 10 hours until shreddable.
- 4. Shred beef and skim excess fat. Reduce the cooking sauce on the stovetop if watery, then toss beef with enough sauce to coat. Serve remaining sauce alongside.
Equipment
Slow cooker
Large skillet or Dutch oven when browning is called for
Cutting board and chef knife
Instant-read thermometer for meat and poultry recipes
Food safety & storage
Keep raw beef refrigerated and prevent cross-contamination. For whole cuts, use at least 145°F with a 3-minute rest where appropriate; braised chuck recipes intentionally cook much further for tenderness. Refrigerate leftovers promptly.
Store leftovers in a clean glass container in the refrigerator.
View this recipe on the original EFK website ↗