Description
A simple and incredibly flavorful way to make tender pulled beef in a slow cooker, infused with onions and a rich gravy. Perfect for sandwiches, tacos, and more!
Ingredients
Scale
- 2–3 pounds beef chuck roast, trimmed of excess fat
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 1 cup beef broth
- 1/4 cup Worcestershire sauce
- 2 tablespoons tomato paste
- 1 tablespoon Dijon mustard
- 1 bay leaf
Instructions
- 1. Pat the beef chuck roast dry with paper towels.
- 2. If searing (optional), heat olive oil in a skillet over medium-high heat and sear beef on all sides until browned.
- 3. Place sliced yellow onion in the bottom of your slow cooker.
- 4. Place the beef on top of the onions.
- 5. Mix smoked paprika, garlic powder, onion powder, black pepper, and salt in a small bowl. Sprinkle over the beef.
- 6. In another bowl, whisk together beef broth, Worcestershire sauce, tomato paste, and Dijon mustard. Pour over the beef.
- 7. Tuck the bay leaf amongst the meat.
- 8. Cover and cook on LOW for 8-10 hours, or on HIGH for 4-5 hours, until the beef is fork-tender and easily shreds.
- 9. Remove beef from slow cooker and shred using two forks.
- 10. Skim off excess fat from the liquid in the slow cooker.
- 11. Return shredded beef to the slow cooker and stir into the juices and onions.
- 12. Serve hot.
Notes
Store cooled leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently in a skillet, slow cooker on WARM, or microwave.
- Prep Time: 15 minutes
- Cook Time: 4-10 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350-450 (varies by portion size and fat content)
- Sugar: Approximately 3-5g
- Sodium: Approximately 500-800mg (varies greatly with added salt and broth)
- Fat: Approximately 15-25g (varies)
- Carbohydrates: Approximately 5-10g
- Fiber: Approximately 1-2g
- Protein: Approximately 40-50g