Description
This Slow Cooker Pulled Beef recipe features tender, flavorful beef chuck roast seared to perfection and slow-cooked with aromatic onions, garlic, herbs, beef broth, and beer for a rich, savory dish. Ideal for hearty sandwiches or served over mashed potatoes, it’s a comforting main course perfect for family dinners.
Ingredients
Scale
Beef and Seasonings
- 2 tablespoons olive oil
- 4 pounds beef chuck roast
- 0.5 tablespoon salt
- 2 teaspoons oregano
- 1.5 teaspoons black pepper
- 1 teaspoon garlic powder
- 0.5 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 and Season Beef: Pat the beef chuck roast dry with paper towels. Season the entire surface evenly with salt, oregano, black pepper, garlic powder, and onion powder to ensure full flavor.
- Sear the Beef: Heat olive oil over medium-high heat in a large skillet. Sear the seasoned beef on both sides until a deep brown crust forms, approximately 4 minutes per side to lock in juices and develop flavor.
- Sauté Onions and Garlic: Remove the beef and place it into the slow cooker. In the same skillet, add chopped onions and sauté until soft, about 3 minutes. Add minced garlic and cook for an additional 30 seconds, taking care not to burn the garlic.
- Transfer Ingredients to Slow Cooker: Transfer the sautéed onions and garlic into the slow cooker with the beef. Add dried thyme, beef broth, beer, Worcestershire sauce, and soy sauce. Cover with lid.
- Slow Cook the Beef: Cook on high heat for 4 hours or low heat for 6-8 hours until the beef is tender and shreds easily with a fork.
- Shred and Serve: Remove the beef from the slow cooker and place on a cutting board. Drain leftover juices through a fine-mesh sieve to remove fat and impurities. Shred the beef with forks and return it to the slow cooker with some of the strained juices to keep it moist.
- Optional Au Jus Thickening: If desired, thicken the leftover juices to make au jus by melting 1 tablespoon butter in a saucepan, whisking in 1.5 tablespoons flour to form a paste, then gradually whisking in 1-2 cups of strained juices. Bring to a boil, simmer for 5 minutes, and let thicken before serving over the pulled beef.
- Serve: Serve the pulled beef as sandwiches on hoagie rolls with provolone cheese, or enjoy over mashed potatoes for a comforting meal.
Notes
- To thicken the au jus, use a butter and flour roux as described to achieve a smooth gravy consistency.
- Strain the meat juices to remove excess fat before thickening to keep the sauce clean and flavorful.
- For a richer flavor, use stout beer instead of light beer in the slow cooker.
- This recipe works well with a chuck roast between 3-4 pounds depending on your slow cooker size.
- You can prepare the beef a day ahead and reheat gently while retaining moisture in the slow cooker with leftover juices.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
