Description
This Slow Cooker Pulled Beef recipe features tender, flavorful beef chuck roast seared to perfection and slow-cooked with aromatic herbs, onions, garlic, and a savory broth mixture. Perfect for hearty sandwiches or served over mashed potatoes, this dish offers a comforting and easy meal with a rich au jus that can be thickened for extra depth.
Ingredients
Scale
For the Beef
- 2 tablespoons olive oil
- 3-4 pounds beef chuck roast
- ½ tablespoon salt
- 2 teaspoons oregano
- 1 ½ teaspoons black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
Crockpot Additions
- 2 small yellow onions, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 cup beef broth
- 1 cup light beer or stout beer
- 2 tablespoons Worcestershire sauce
- 1 tablespoon low sodium soy sauce
Optional for Sandwiches
- Provolone sliced cheese
- Hoagie rolls
Instructions
- Prepare and Season Beef: Pat the beef chuck roast dry using paper towels, then season all over with salt, oregano, black pepper, garlic powder, and onion powder to ensure even flavor.
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear the beef roast on each side for about 4 minutes until it develops a rich brown crust, then remove and place in the slow cooker.
- Sauté Onions and Garlic: In the same skillet, add the chopped onions and sauté for about 3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds, taking care not to burn the garlic. Transfer both to the slow cooker.
- Add Remaining Ingredients: Pour in beef broth, beer, Worcestershire sauce, soy sauce, and sprinkle thyme over the beef and onions in the slow cooker.
- Slow Cook the Beef: Cover and cook on high for 4 hours or on low for 8 hours until the beef is tender and easy to shred.
- Drain and Shred: Remove the beef from the slow cooker and place on a cutting board. Strain the leftover juices through a fine-mesh sieve to remove solids and fat. Shred the beef using forks.
- Combine and Serve: Return shredded beef to the slow cooker with some of the reserved liquid to keep it moist. Serve hot as sandwiches with provolone and hoagie rolls or over mashed potatoes.
Notes
- To thicken leftover au jus, melt 1 tablespoon butter in a saucepan over medium heat.
- Whisk in 1.5 tablespoons flour to form a loose paste, then gradually whisk in 1-2 cups of strained leftover juice.
- Bring to a boil, then simmer for 5 minutes until thickened.
- Let the sauce sit off heat for a few minutes to thicken further before serving with the pulled beef.
- Use low sodium soy sauce to control salt levels.
- For a richer flavor, use stout beer instead of light beer.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 130 mg
