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!
Table of Contents
❤️ Reasons to Love 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.
- 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.
Spray the inside of Crockpot with cooking spray.
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.
- Small bowl. Used to combine the dry rub.
- 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.
- Sugar Free - Use a sugar free barbecue sauce, like one of these from G Hughes Smokehouse. (affiliate link) Substitute Swerve brown sugar replacement (aff link) for the brown sugar in the spice rub. If using coleslaw, you can make your own sugar-free, keto coleslaw using this recipe from Wholesome Yum.
- Gluten Free - Use gluten free buns (aff link) instead of brioche buns to make this gluten free.
- 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 ½ 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.
This shredded beef will keep in an airtight container in your refrigerator for up to five days. It also freezes well in a freezer safe container. Store it in a freezer safe container. It will keep in your freezer for four to five months. Reheat in the microwave then eat immediately.
🍖 Related Recipes
See more sandwich and wraps recipes →
Made this recipe? We would love it if you could leave a rating. Either tap or click the stars 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
- 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.
- 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
- Cook to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.