Description
This Slow Cooker Pulled Beef recipe features tender, flavorful beef chuck roast cooked low and slow with aromatic herbs, onions, garlic, and a savory blend of broth, beer, Worcestershire, and soy sauce. Easily prepared with simple ingredients and perfect for sandwiches or served over mashed potatoes, it’s a comforting and hearty meal ideal for any occasion.
Ingredients
Scale
Beef and Seasoning
- 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 of 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 beef chuck roast dry thoroughly with paper towels. Season the entire surface evenly with salt, oregano, black pepper, garlic powder, and onion powder to enhance flavor.
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Once hot, sear the beef on each side for about 4 minutes until a rich brown crust forms, which locks in juices and adds depth.
- Sauté Onions and Garlic: Remove beef and place in crockpot. In the same skillet, add chopped onions and sauté for 3 minutes until softened. Add minced garlic and cook for 30 seconds more, being careful not to burn the garlic.
- Transfer to Crockpot: Add the sautéed onions and garlic to the crockpot along with dried thyme, beef broth, beer, Worcestershire sauce, and low sodium soy sauce, ensuring all ingredients are well combined.
- Cook the Beef: Cover crockpot and cook on high heat for 4 hours or on low heat for 8 hours until the beef is tender and easily shredded.
- Shred and Serve: Once cooked, remove beef to a cutting board and shred using two forks. Strain leftover juices through a fine-mesh sieve for au jus. Return shredded beef to the crockpot with some of the liquid to keep it moist.
- Optional Serving: Serve pulled beef on hoagie rolls with provolone cheese for sandwiches or alongside mashed potatoes for a hearty meal.
Notes
- To thicken the leftover juices for a richer au jus, melt 1 tablespoon butter in a medium saucepan over medium heat, then whisk in 1.5 tablespoons flour to form a paste.
- Gradually whisk in 1-2 cups of strained leftover crockpot juices. Bring to a boil, then simmer for 5 minutes until thickened. Let it sit a few minutes before serving.
- If you prefer, substitute the beer with an equal amount of additional beef broth for an alcohol-free version.
- Use low sodium soy sauce to control salt levels and keep flavor balanced.
- This recipe can be prepared in advance and reheated for convenient meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 120 mg
