Description
Slow Cooker Pulled Beef is a tender, flavorful beef dish made from chuck roast cooked low and slow with aromatic spices, onions, garlic, and a savory broth, perfect for sandwiches, tacos, or meal prep.
Ingredients
Units
Scale
- 2.5 lbs beef chuck roast or blade roast
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar or apple cider vinegar
- 1 teaspoon Montreal steak spice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 onion, thinly sliced, divided
- 2 cloves garlic, minced, divided
- 1 cup beef broth
Instructions
- Season beef roast with Montreal steak spice, garlic powder, salt, and pepper.
- In a skillet over medium-high heat, sear beef on all sides with olive oil until browned. Transfer to slow cooker.
- Add half of the sliced onion and half of the minced garlic on top of the beef.
- Pour red wine vinegar and beef broth over the roast.
- Top with remaining onion and garlic.
- Cover and cook on low for 8-10 hours or on high for 4-6 hours, until beef is tender and easily shredded with a fork.
- Remove beef from slow cooker, shred using two forks, and return to the juices to soak up flavor.
- Serve hot on buns, in tacos, or over rice.
Notes
- For extra flavor, add a splash of Worcestershire sauce or a few sprigs of fresh thyme.
- Beef can be prepared a day ahead and reheated; flavors improve after sitting overnight.
- Save leftover juices to use as gravy or sauce.
- Use a fatty cut like chuck roast for the best texture and moisture.
Nutrition
- Serving Size: 4 oz cooked beef
- Calories: 280
- Sugar: 1g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 90mg