Description
This flavorful Slow Cooker Pulled Beef recipe features tender, juicy beef chuck roast cooked low and slow with aromatic herbs, onions, garlic, beer, and beef broth. Perfect for sandwiches or served over mashed potatoes, it’s an easy and satisfying meal.
Ingredients
Scale
Beef and Seasonings
- 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 the beef: Pat the beef chuck roast dry with paper towels. Season all over with salt, oregano, black pepper, garlic powder, and onion powder to evenly coat the surface.
- Sear the beef: Heat olive oil in a large skillet over medium-high heat. Sear the beef on each side for about 4 minutes until a rich brown crust forms. Remove and transfer the beef to the slow cooker.
- Sauté onions and garlic: In the same skillet, add chopped onions and cook until softened, about 3 minutes. Add minced garlic and cook 30 seconds more, careful not to burn. Transfer this mixture into the crockpot on top of the beef.
- Add liquids and seasonings: Pour in beef broth, beer, Worcestershire sauce, soy sauce, and sprinkle thyme into the slow cooker. Cover with the lid.
- Slow cook the beef: Cook on high heat for 4 hours or low heat for 6-8 hours until beef is tender and easily shredded.
- Shred the beef: Remove beef from the crockpot and place on a cutting board. Drain juices through a fine-mesh sieve to separate au jus from fat and impurities. Shred the meat with forks and return to the crockpot with some of the strained juices to keep moist.
- Serve: Enjoy the pulled beef as sandwiches with hoagie rolls and provolone cheese or serve it over mashed potatoes. Optionally, thicken the leftover au jus to serve as a sauce.
Notes
- To thicken the au jus, melt 1 tablespoon butter in a saucepan over medium heat and whisk in 1.5 tablespoons flour to form a paste.
- Slowly whisk in 1-2 cups of the strained leftover juices from the crockpot.
- Bring the mixture to a boil, then reduce to a simmer for 5 minutes until thickened.
- Turn off heat and let the sauce sit for a few minutes to thicken further before serving with the pulled beef.
- Use low sodium soy sauce to control salt content if preferred.
- Searing the beef before slow cooking enhances flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
