Description
This Slow Cooker Pulled Beef recipe delivers tender, flavorful beef chuck roast that is perfect for sandwiches or served over mashed potatoes. The beef is seasoned and seared to develop a rich crust before slow cooking with onions, garlic, herbs, beef broth, and beer, resulting in a juicy and savory dish with optional au jus sauce.
Ingredients
Scale
For the Beef
- 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 and Season Beef: Pat the beef roast dry with paper towels. Evenly season all sides with salt, oregano, black pepper, garlic powder, and onion powder to ensure full flavor penetration during cooking.
- Sear the Beef: Heat olive oil over medium-high heat in a large skillet. Sear the seasoned beef for about 4 minutes on each side until a deep brown crust forms, enhancing the flavor and texture.
- Sauté Onions and Garlic: Remove the beef and place it into the crockpot. In the same skillet, add chopped onions and sauté for approximately 3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds, taking care not to burn it.
- Combine Ingredients in Slow Cooker: Transfer the sautéed onions and garlic into the crockpot with the beef. Add dried thyme, beef broth, beer, Worcestershire sauce, and low sodium soy sauce. Cover with the lid securely.
- Slow Cook the Beef: Cook on high for 4 hours or on low for 8 hours until the beef is tender and easily shreddable.
- Prepare Au Jus and Shred Beef: Remove the beef onto a cutting board. Strain the leftover cooking juices through a fine mesh sieve to remove fat and solids; this liquid serves as the au jus. Shred the beef with forks and return it to the crockpot with some of the reserved au jus to keep it moist.
- Serve: Serve the pulled beef on hoagie rolls with provolone cheese for sandwiches, or alone over mashed potatoes with the au jus on the side.
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 roux.
- Gradually whisk in 1-2 cups of strained au jus, bring to a boil, then simmer for 5 minutes to thicken.
- Allow the sauce to rest off heat for a few minutes for further thickening before serving.
- Using low sodium soy sauce and Worcestershire sauce keeps the saltiness balanced.
- Patting the beef dry before seasoning helps achieve a better sear.
- Beer adds depth of flavor but can be substituted with extra beef broth if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 120 mg
