Slow Cooker Pulled Beef

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Slow Cooker Pulled Beef

Slow Cooker Pulled Beef is a melt-in-your-mouth shredded beef recipe that’s loaded with savory flavor and perfect for hands-off cooking. Made with your choice of chuck roast, tri-tip, round roast, or brisket, this recipe is seared to perfection, slow-cooked in a rich, seasoned broth, and finished with a silky sauce that brings it all together.

Prep Time10

Active Time9 10

Total Time9 20

Course: Main Course

Cuisine: American

Keyword: cold weather comfort, crock pot, easy dinner, flexible, gravy, great leftovers, hearty

Yield:

Calories: 402kcal

Author: Sweet Ordeal

Equipment

1 Large Crock Pot

Materials

2 Tbsp. olive oil
3 lb. chuck roast, round roast, tri-tip, or brisket
3 Tbsp. steak seasoning
14.5 oz. can beef broth
2 Tbsp. Worcestershire sauce
2 Tbsp. coco aminos or low-sodium soy sauce
1 Tbsp. Italian seasoning
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. dried rosemary
3 Tbsp. water
3 Tbsp. cornstarch

Instructions

Heat oil in a skillet over medium-high heat. Season both sides of roast with steak seasoning. Sear both sides of roast for approx. 4 minutes, or until nicely browned. For tri-tip roasts, you may need to sear 3 sides. Searing the roast is optional, but highly recommended.
Meanwhile, load the crock pot with the broth, Worcestershire sauce, coco aminos, Italian seasoning, garlic and onion powder, and rosemary. Stir to combine.
Place seared roast into crock pot and spoon some liquid over top. Cover. Cook on LOW heat for 7 - 9 hours for best results, or on LOW heat for 4 - 6 hours if short on time.
Remove roast to a plate and shred with 2 forks; discard any large portions of fat. In small bowl, whisk together water with cornstarch. Pour Into crock pot and stir. Add shredded beef back into crock pot and stir to coat.
Re-cover and turn heat to HIGH for 10 minutes to thicken gravy. Enjoy!

Notes

Refrigerate leftovers in air-tight container for 4 - 5 days, or freeze in portions for up to 3 months.

Nutrition