Description
Tender, What is Pulled Beef? slow-cooked with aromatic spices and rich broth perfect for sandwiches, tacos, rice bowls, or meal prep.
Ingredients
Scale
- 3–4 lbs chuck roast or brisket
- 1 tbsp olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 1 cup beef broth
- 1/2 cup barbecue sauce or crushed tomatoes
- 2 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- Optional: red pepper flakes for heat
Instructions
- 1. Season beef with salt, pepper, and spices.
- 2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear beef on all sides until browned. Remove and set aside.
- 3. In the same pan, sauté onions for 2–3 minutes. Add garlic and tomato paste, stirring until fragrant.
- 4. Place beef in a slow cooker or oven-safe pot. Pour sautéed mixture over it.
- 5. Add beef broth, Worcestershire sauce, and barbecue sauce or crushed tomatoes.
- 6. Cover and cook on low for 8–10 hours (or 4–5 hours on high) until beef is fork-tender. If using oven, cover tightly and bake at 300°F (150°C) for 3–4 hours.
- 7. Remove beef and shred with two forks. Return to juices and stir to coat.
- 8. Serve hot in sandwiches, tacos, or over mashed potatoes or rice.
Notes
- Store pulled beef in its juices for up to 4 days in the fridge or freeze for up to 3 months.
- Great for sliders, burritos, nachos, or topped with slaw.
- Use the cooking liquid as a base for gravy or sauce.
- Prep Time: 15 min
- Cook Time: 8 hr
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 340
- Sugar: 5g
- Sodium: 430mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
Keywords: pulled beef, slow cooked beef, shredded beef, beef roast, meal prep beef