Pulled Barbecue Beef

Pulled Barbecue Beef


  • 3 pounds top of the brisket, top of the rib, or other fatty roast
  • fine sea salt
  • freshly ground black pepper
  • 1-2 tablespoons canola oil
  • 1 red onion, halved and very thinly sliced
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Jack Daniels or other whiskey
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 4 cups chicken stock
  • 1 ( 18-ounce) bottled barbecue sauce, such as KC Masterpiece brand
  • 2 tablespoons cornstarch dissolved in 2 tablespoons water
  • 1 2 crusty rolls
  • store-bought coleslaw, optional


Line the slow cooker with a liner bag if you have one. Most require a cup or two of water in the bottom of the crock before the bag is inserted. Untie the shoulder roast. Open it and slice it into 2 pieces. Season each piece on both sides with salt and pepper. Heat the oil in a large skillet over medium heat. Sear the meat on both sides. Place into the slow cooker: Saute onion in the same skillet for 3 minutes, stirring to pick up the flavor and the browned bits of meat. Top the meat with the onions.

In a large bowl, mix the Worcestershire sauce, whiskey, garlic powder, onion powder, thyme, and stock. Pour the stock mixture around the meat; try to keep the onions from being washed off. Pour the barbecue sauce directly onto the meat.

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Recipe by Susie Fishbein