There’s something so comforting about slow-cooked beef that falls apart with a fork and fills the house with the most delicious aroma. You can smell dinner the moment you walk through the door. This smoky pulled beef has become one of my go-to recipes when I want something flavourful, fuss-free, and perfect for feeding the family or having leftovers for the next day. It’s a lovely option for both lunch and dinner, and pairs beautifully with a fresh coleslaw on a soft bread roll.
This Slow Cooker Smoky Pulled Beef is tender, flavour-packed, and perfect for easy, satisfying meals.
Please note: I was so focused on filming this recipe for a reel that I completely forgot to take a photo of the finished dish! This image is a stock photo for now, but I’ll be sure to take a real one next time I make it. I didn’t want to delay sharing the recipe with you, it’s too good to keep waiting!
I made this Smoky Pulled Beef using my Breville Ultimate Cook 6-in-1. It’s a multi-cooker that can sauté and slow cook, which I really like because I don’t have to use multiple pans or the stove. I was able to brown the beef, make the sauce, then slow cook it all in the same bowl. Less mess, less fuss—and it turned out beautifully tender. You could easily make this in a regular slow cooker too, just brown the meat and cook the sauce on the stovetop first if you want to add that extra depth of flavour.
Smoky Pulled Beef
- Total Time: 28 minutes
- Yield: 10 1x
Ingredients
- 1.2–1.5 kg beef brisket
- 1 tbsp olive oil
- 1 brown onion, sliced
- 4 garlic cloves, minced
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 2 tbsp brown sugar
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tsp chipotle in adobo
- 1 cup beef stock
- 3/4 cup smoky BBQ sauce (plus extra for serving)
To serve:
- Soft bread rolls or sliders
- Coleslaw or pickled red onions (optional)
- Extra BBQ sauce or smoky aioli
Instructions
- Sear the beef (optional, but adds flavour): Select Sauté mode. Add olive oil and sear the beef on all sides until browned. Remove and set aside.
- Sauté aromatics: Add onion and garlic, cook for 2–3 minutes until softened. Stir in smoked paprika, cumin, onion powder, salt, pepper, and brown sugar. Cook another minute.
- Build the sauce: Stir in tomato paste, Worcestershire, vinegar, BBQ sauce, chipotle, and stock. Return the beef to the pot, turning to coat well.
- Slow cook: Close the lid and select Slow Cook – Low for 8 hours (or High for 4–5 hours) until the beef is tender and pulls apart easily with forks.
- Shred & reduce: Remove beef, shred it with two forks. Meanwhile, switch to Sauté and simmer the sauce for 5–10 minutes to thicken slightly. Return shredded beef to the sauce and stir through.
Notes
Serving Suggestions: Serve on fresh rolls with crunchy coleslaw. Drizzle with extra smoky BBQ sauce or your favourite aioli.
- Prep Time: 20
- Cook Time: 8
