Description
This slow-cooked pulled meat recipe is tender, flavorful, and made with just a few ingredients. A touch of soda helps tenderize the meat while infusing it with a slightly sweet, rich flavor, perfect for sandwiches or tacos.
Ingredients
- 1 (4 to 5 pounds) boneless beef chuck roast
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 (12 oz) can Dr. Pepper
- 1 ½ cups barbecue sauce (plus more for serving)
Instructions
- Place the meat into the slow cooker.
- Sprinkle garlic powder, onion powder, salt, and pepper over the meat.
- Pour the can of Dr. Pepper over the meat.
- Cover and cook on low for 10-12 hours or on high for 5-6 hours, until the meat is very tender and shreds easily.
- Remove the meat from the slow cooker and shred using two forks.
- Drain most of the liquid from the slow cooker, reserving about ½ cup.
- Return the shredded meat to the slow cooker and stir in the barbecue sauce and reserved cooking liquid.
- Cook on low for an additional 30 minutes to let the flavors combine.
- Serve on buns or as desired, with extra barbecue sauce if needed.
Notes
- Use your favorite brand of barbecue sauce to tailor the flavor to your preference.
- This recipe makes excellent leftovers and freezes well.
- Great for feeding a crowd or meal prepping.
- For a spicier kick, add a dash of hot sauce or chili powder.
- Prep Time: 10 minutes
- Cook Time: 10 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich (approx. 1/8 of recipe)
- Calories: 430
- Sugar: 17g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 100mg
