Pulled Beef Barbeque Simple and Easy

Pulled Beef Barbeque is a staple around my house, especially in the summertime when I don’t want to spend a lot of time cooking, or heating up the kitchen.  It’s a simple thing to toss everything in the Crock-Pot and let it go.  Eight hours later, you have a fantastic, tender roast that pulls apart easily, and is full of barbeque flavor with minimal effort and maximum smiles.  As a bonus, if you make a larger roast, you’ll have leftovers for a few days, or you can easily feed a crowd!

Keeping Pulled Beef Barbeque Inexpensive

Since you are using a slow cooking method, using a less expensive cut of meat is recommended in this recipe.  Pulled Beef Barbeque is amazing when made from cheaper cuts of meat, or meat that’s on sale.  I’ve made Pulled Beef Barbeque with everything from London Broil, a notoriously tough cut of meat, to tails off New York Strips that I purchased whole then trimmed and sliced myself.  It’s a great way to use up scraps of meat from cutting larger pieces, or stew meat even!

Pulled Beef Barbeque is Perfect for Your Homemade Barbeque Sauce

If you have a favorite family barbeque sauce, Pulled Beef Barbeque is a great way to showcase it!  Simmering the flavor into the meat, then adding a little more at the end to make it perfectly saucy will highlight your sauce and make the Pulled Beef Barbeque not only delicious but personal.

3-5 lb roast

2 C barbeque sauce

Extra barbeque sauce

Sandwich buns

Rinse the roast and place it in the Crock-Pot.  Cover with 2 cups of barbeque sauce.  Cover and set Crock-Pot to low for at least 8 hours.

Remove the roast from the Crock-Pot.  Shred the beef, discarding any fat.  Return the shredded meat to the Crock-Pot and add more barbeque sauce as desired.

Set Crock-Pot to high and simmer 15 minutes.

Serve hot on sandwich buns.

Take the easy way out for a change and make Pulled Beef Barbeque simply and easily.