Slow Cooker Pulled Beef
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
8 servings
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Calories
263 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Pulled Beef
Description
The Slow Cooker Pulled Beef features a 3-pound chuck roast that is cooked in a slow cooker with a tangy barbecue sauce made from tomato paste, balsamic vinegar, and a blend of seasonings such as smoked paprika, garlic powder, and onion powder. Cooking the beef on low for 8 hours or high for 5 hours results in meat that is tender and shred-ready. The barbecue sauce coats the meat, infusing it with a balance of savory, smoky, and slightly sweet flavors.
Once the beef is finished cooking, it is shredded with forks and mixed with the remaining juices, ensuring moist pulled meat. This shredded beef works well for sandwiches, wraps, or as a main protein for dinner. It can be served immediately or stored for later use.
For best results, select a well-trimmed chuck roast to avoid large pieces of fat. Leftovers should be stored in an airtight container in the refrigerator for 3 to 4 days or frozen for up to three months. Gentle reheating at low power in the microwave preserves moisture and prevents drying out.
Ingredients
- 3 pounds beef chuck roast well-trimmed
Barbecue sauce:
- 7 ounces tomato paste ¾ cup
- ¾ cup balsamic vinegar
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 tablespoons sweetener I use ½ teaspoon stevia glycerite, of choice
Instructions
- Place the meat in a 6-quart slow cooker pan.
- In a medium bowl, whisk together the barbecue sauce ingredients.
- Pour the BBQ sauce over the meat. Use your hands to ensure the meat is well coated.
- Cover and cook on LOW for 8 hours or on HIGH for 5 hours.
- Carefully remove the lid (hot steam will escape). Use two forks to shred the meat and mix it with the cooking juices.
- Serve immediately.
Notes
- Choose a well-trimmed chuck roast or trim excess fat before cooking to improve texture.
- For tenderness, cook on LOW for 8 hours; if short on time, cook on HIGH for 5 hours.
- Shred the meat with forks and mix with cooking juices for best moisture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat gently at 50% power covered to prevent drying and splattering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 39g | 78% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Sodium | 467mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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