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Forget the expensive barbecue joint and make this delicious crockpot shredded beef at home! It has the same smoky flavor thanks to smoked paprika and cumin. It's easy too. It uses flavorful beef short ribs, a simple spice rub, and your favorite barbecue sauce. Serve it in a toasted brioche hamburger bun topped with coleslaw for an amazing sandwich that's perfect for lunch, brunch, or dinner!
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Crockpot shredded beef sandwich on a dark wood cutting board on top of a cream napkin.

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We have been thoroughly enjoying this crockpot shredded beef at home for a while now. For good reason, it’s absolutely delicious, tastes just like an expensive barbecue restaurant, and is so easy to make!

You don’t need a smoker to get the smoky flavor. That is accomplished with smoked paprika and cumin. The ingredients are quite simple and, like with these slow cooker sweet & sour ribs, your Crockpot does most of the work.

We love to serve this beef in brioche buns, topped with coleslaw, but this recipe is so versatile, and with a few modifications, you can make shredded beef tacos, enchiladas, nachos, burritos, or quesadillas.

Serve these sandwiches with a side of chicken macaroni salad, and you’ll have a meal that is sure to please!

What You’ll Love About This Recipe

  • It has restaurant quality flavor without the expensive price tag.
  • It’s a definite crowd pleaser. Serve this at your next potluck or picnic and expect to get compliments and requests for the recipe!
  • It’s make ahead friendly. You can easily make this ahead and freeze it to have on hand whenever you need something that’s ready to go. It will keep in the freezer for up to five months.
  • It’s high protein for long-lasting energy.
  • It’s easy. Simply combine the ingredients for the dry rub, rub it on the ribs, cook the ribs in the Crockpot, and shred the beef.

Ingredients

Crockpot shredded beef ingredients.
  • 1 tablespoon packed brown sugar. Light or dark. For sugar free, substitute Swerve brown sugar replacement (aff link).
  • 1 teaspoon ground cumin. Adds smoky flavor.
  • 1 teaspoon chili powder. Adds flavor and spice.
  • 1 teaspoon smoked paprika. Adds smoky flavor. You can substitute regular paprika, but it won’t have the same smoky flavor.
  • ½ teaspoon salt.
  • ¼ teaspoon ground red pepper. Adds flavor and spice.
  • 3 pounds beef short ribs. These are essential for tender, flavorful shredded beef.
  • ½ cup barbecue sauce. For sugar free, use a sugar free barbecue sauce, like one of these from G Hughes Smokehouse. (affiliate link)
  • ¼ cup water.
  • 2 tablespoons barbecue sauce. Stir this into the cooked, shredded beef for added flavor.
  • 6 brioche rolls. We love brioche hamburger buns for this recipe, but you can use your favorite hamburger bun.
  • ¾ cup coleslaw. Optional. Coleslaw adds a nice crunch and flavor, but feel free to omit, if desired.

Instructions

Spray the inside of Crockpot with cooking spray.

Ingredients for spice rub in a small white bowl
In a small bowl, combine brown sugar, ground cumin, chili powder, smoked paprika, salt, and ground red pepper.
Beef short ribs rubbed with spice rub in a white bowl
Rub ribs with spice mixture.
Beef short ribs in a slow cooker.
Place ribs in Crockpot, fat side up.
Beef short ribs in a slow cooker topped with barbecue sauce. Water is being poured over the top.
Pour in barbecue sauce and water.

Cover and cook on low for 7 to 8 hours or on high for 4 to 4½ hours. Ribs are done when they are very tender and meat shreds easily.

Remove ribs to a large cutting board. Discard bones and remove meat to a large bowl. Shred meat using two forks pulling away from each other in opposite directions. Discard any large pieces of fat or sinew. Stir in 2 tablespoons of barbecue sauce and 2 tablespoons of liquid from the Crockpot.

Completed shredded beef sandwich on a dark wood cutting board on a cream napkin.
Toast brioche buns and arrange bottom half of rolls on a platter. Top each with ¼ cup beef mixture and 1 tablespoon coleslaw. Place roll tops on each.

Click here to learn how to make Crockpot shredded beef in a visual story.

Equipment

  • Small bowl. Used to combine the dry rub.
  • Crockpot.
  • Large bowl. Used to shred the beef. You can shred it on a large cutting board as well. A large bowl will make the job cleaner though.
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    Substitutions

    Variations

    • Chicken – Substitute chicken boneless, skinless thighs for the beef. Cook for on high for 4-6 hours or until temperature registers 165 F (74 C).
    • Pork – Substitute one 3-pound pork shoulder roast for beef short ribs. Increase water to 1/2 cup. Cook on high for 4-6 hours.
    • Shredded Beef Tacos, Enchiladas, Nachos, Burritos, or Quesadillas – Substitute one cup of beef broth for the barbecue sauce. Use shredded beef in tacos, enchiladas, nachos, burritos, or quesadillas.
    Crockpot shredded beef sandwich on a dark wood cutting board on top of a cream napkin with a dark wood background.

    Storage

    Beef Short Ribs

    Refrigerator:

    • Cool Down. Allow the cooked beef short ribs to cool to room temperature.
    • Store. Place the shredded meat in an airtight container.
    • Duration. Store in the refrigerator for up to 3-4 days.

    Freezer:

    • Cool Down. Allow the cooked beef short ribs to cool to room temperature.
    • Store. Transfer the shredded meat to a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.
    • Duration. Store in the freezer for up to 2-3 months.

    Reheat in the microwave then eat immediately.

    FAQs

    Yes, you can cook the beef short ribs a day in advance. Store the shredded meat in the refrigerator and reheat before serving. This can enhance the flavors as well.

    These sandwiches pair well with sides like coleslaw, potato salad, roasted vegetables, or a simple green salad.

    Yes, you can cook the ribs on high for 4 to 4½ hours instead of on low for 7 to 8 hours. However, cooking on low will yield more tender meat.

    Yes, you can use an Instant Pot. Cook the seasoned short ribs on the “Meat/Stew” setting for about 45 minutes, then allow a natural release for 15 minutes before shredding the meat.

    Leftover shredded beef can be used in tacos, quesadillas, on top of salads, or mixed into pasta dishes for a quick and flavorful meal.

    Related Recipes

    See more sandwich and wraps recipes →

    Made this recipe? We would love it if you could leave a rating. Tap the rate button in the recipe card or leave a comment below. Don’t forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

    Recipe from the Crockpot Recipe Collection.

    Crockpot Shredded Beef Recipe

    Forget the expensive barbecue joint and make this delicious crockpot shredded beef at home! It has the same smoky flavor thanks to smoked paprika and cumin. It's easy too. It uses flavorful beef short ribs, a simple spice rub, and your favorite barbecue sauce. Serve it in a toasted brioche hamburger bun topped with coleslaw for an amazing sandwich that's perfect for lunch, brunch, or dinner!
    Print Recipe Save Rate
    Crockpot shredded beef sandwich on a dark wood cutting board on top of a cream napkin.
    Prep Time:5 minutes
    Cook Time:7 hours
    Total Time:7 hours 5 minutes

    Equipment

    Small bowl
    Crockpot
    Large bowl

    Ingredients

    • 1 tablespoon brown sugar Light or dark, packed.
    • 1 teaspoon ground cumin
    • 1 teaspoon chili powder
    • 1 teaspoon smoked paprika
    • ½ teaspoon salt
    • ¼ teaspoon ground red pepper
    • 3 pounds beef short ribs
    • ½ cup barbecue sauce
    • ¼ cup water
    • 2 tablespoons barbecue sauce
    • 6 brioche rolls
    • ¾ cup coleslaw Optional.
    US Customary – Metric

    Instructions

    • Spray the inside of Crockpot with cooking spray.
    • In a small bowl, combine brown sugar, ground cumin, chili powder, smoked paprika, salt, and ground red pepper.
      1 tablespoon brown sugar, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, ½ teaspoon salt, ¼ teaspoon ground red pepper
    • Rub ribs with spice mixture.
      3 pounds beef short ribs
    • Place ribs in Crockpot, fat side up.
    • Pour in barbecue sauce and water.
      ½ cup barbecue sauce, ¼ cup water
    • Cover and cook on low for 7 to 8 hours or on high for 4 to 4½ hours. Ribs are done when they are very tender and meat shreds easily.
    • Remove ribs to a large cutting board. Discard bones and remove meat to a large bowl. Shred meat using two forks pulling away from each other in opposite directions.. Discard any large pieces of fat or sinew. Stir in 2 tablespoons of barbecue sauce and 2 tablespoons of liquid from the Crockpot.
      2 tablespoons barbecue sauce
    • Toast brioche buns and arrange bottom half of rolls on a platter. Top each with ¼ cup beef mixture and 1 tablespoon coleslaw. Place roll tops on each.
      6 brioche rolls, ¾ cup coleslaw

    Nutrition

    Calories: 711kcal | Carbohydrates: 54g | Protein: 42g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 241mg | Sodium: 1000mg | Potassium: 699mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1097IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 5mg
    Servings: 6 servings
    Calories: 711kcal
    Author: Sandra

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    Sandra
    5 from 4 votes (2 ratings without comment)

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    Recipe Rating




    3 Comments

    1. 5 stars
      The sandwich recipe that rules them all. Excellent tasting- bursting with all kinds of flavor.
      Our family loves this recipe.!

      Reply

    2. 5 stars
      This is the best shredded beef sandwich I’d have ever tasted!
      We just followed the recipe and we just loved it. Really tasty!

      Reply