Description
Unlock the secret to fall-apart tender pulled beef with this incredibly easy and flavorful crock pot recipe. Perfect for weeknight dinners, it promises rich, savory results with minimal effort.
Ingredients
- 3–4 lb boneless chuck roast
- 1 tbsp olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and black pepper to taste
Instructions
- Pat chuck roast dry, cut into 2-3 pieces, and season generously with salt and pepper.
- Sear beef in olive oil in a skillet over medium-high heat for 3-4 minutes per side until browned.
- (Optional) In the same skillet, sauté sliced onions until softened. Add garlic and tomato paste, cook 1 min. Deglaze with 1/2 cup beef broth.
- Transfer seared beef and sautéed aromatics (if used) to the slow cooker.
- Add remaining beef broth, Worcestershire sauce, smoked paprika, thyme, and rosemary to the slow cooker.
- Cover and cook on LOW for 7-9 hours or on HIGH for 3-5 hours, or until beef is fork-tender.
- Remove beef, shred with two forks, and return to the crock pot with 1-2 cups of the cooking liquid, stirring well.
- Taste and adjust seasoning as needed. Serve warm.
- Prep Time: 20 mins
- Cook Time: 7-9 hours (low)