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Juicy Crockpot Shredded Buffalo Beef

Tender, shredded beef infused with tangy buffalo sauce, cooked low and slow in a crockpot. Perfect for sandwiches, tacos, or salads.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds beef chuck roast trimmed of excess fat
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup buffalo wing sauce like Frank's RedHot
  • 1/2 cup low-sodium beef broth
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional for extra heat
  • 2 bay leaves

Equipment

  • crockpot or slow cooker
  • large skillet
  • tongs
  • two forks
  • cutting board
  • measuring cups and spoons

Method
 

  1. Pat the beef chuck roast dry with paper towels. Season all sides evenly with kosher salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the roast for 3-4 minutes per side until a deep brown crust forms. This builds flavor.
  3. Transfer the seared roast to the crockpot. In a bowl, whisk together buffalo sauce, beef broth, melted butter, apple cider vinegar, garlic powder, onion powder, smoked paprika, and cayenne if using. Pour over the beef. Add bay leaves.
  4. Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours). The beef should be fork-tender and shred easily.
  5. Remove the bay leaves. Using two forks, shred the beef directly in the crockpot, mixing it with the cooking liquid. Let it sit for 10 minutes to absorb more sauce.
  6. Taste and adjust seasoning if needed. Serve warm on buns, over rice, or as desired.

Notes

For thicker sauce, after shredding, turn crockpot to HIGH and let cook uncovered for 15-20 minutes. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on stovetop or microwave, adding a splash of broth if dry.