Pulled Chuck

I'm sure you have all heard of pulled pork, a BBQ specialty usually made from pork shoulder, slow-cooked over low heat, for many hours. Instead of using pork, this recipe uses beef chuck roast, a cut normally reserved for pot roast. And instead of cooking this on the grill, you simply throw it in a slow cooker for a few hours. Easy peasy.

You can find a boneless chuck roast at any supermarket. This is one of the least expensive cuts of beef. It should have some fat marbled through it. By now, you probably know that I do not avoid fat! Fat equals flavor. The only other ingredients in this recipe are products you probably have sitting in your fridge or pantry right now. Hands-on time for this recipe: close to zero!

I found the original recipe for Pulled Chuck Burgers in a library book titled Cheater Barbeque by Mindy Merrell and R.B. Quinn. I had to fudge a couple of the ingredients because we didn't have the exact ones. But the recipe turned out great anyway. The original version is supposed to impart the flavor of a McDonald's hamburger to your pulled chuck meat. Mine did not. However, three out of the four human members of our family enjoyed this dish. My youngest daughter refused to try it on the grounds that she wants to be a vegetarian. (Only when I am cooking...)


3-4 pound boneless chuck roast
6 garlic cloves, chopped
1/2 cup ketchup
1/2 cup pickle juice (from dill pickle chips, or use what you have)
2 TB yellow mustard (I used Dijon since that is all we had.)

Dry Rub:
1 teaspoon each: Kosher salt and black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder

Over high heat, sear the chuck roast on both sides until nicely browned. (This step is optional, but I think it imparts additional flavor.) Sprinkle roast with dry rub. Place roast into a medium-large crockpot. Mix all additional ingredients and pour over the beef. Set crockpot on high and cook for 5-6 hours or until beef easily shreds with a fork. (Or cook on low for 8-10 hours.) Serve on toasted buns to make sandwiches with pickles on top. Or pile on a plate with cole slaw on the side. Makes plenty. (I doubled the recipe, using 2 chuck roasts, as we bought our meat at Costco.)