Pulled beef barbecue is a versatile dish. It can be served with potatoes, rice, or pasta, or with a side dish of salad, beans, or sautéed vegetables. Popularly, it is served on sandwich buns or rolls to make a saucy and spicy sandwich. Or it can be wrapped in tortilla to make a hearty Mexican-inspired snack.

Making this delicious pulled barbecue recipe is a cinch with the use of a slow cooker of crock pot. Simply combine all the ingredients together in the pot then slow cook the beef for six to eight hours on low until it is tender and stringy, and can be easily pulled with a fork. Paying a lot of attention to the beef is not needed as it cooks and can leave it on its own for the most part of making this recipe. In fact, you can go do your own thing. The result on the crock pot is a mouthwatering beef dish dripping with finger-licking goodness.

Ingredients
1 beef chuck roast (approx. 3 lbs.)
1 can (14.5 oz.) diced tomatoes
1 can (14 oz.) chicken broth
2 tbsp. chili powder
2 tsp. ground cumin
1 tsp. ground oregano
3 large garlic cloves, minced
1 1/2 cups barbecue sauce

1. Place all ingredients in a slow cooker. Cook on low heat for 6-8 hours, or until meat is tender enough to shred.

2. Remove meat from the cooker and let stand. Reserve sauce. Shred meat when it is cool enough to handle. Set aside.

3. Transfer reserved sauce to a large saucepan. Simmer on medium heat until the sauce thickens. Add shredded meat and reheat. Serve on sandwich buns or wrapped up in tortillas.