Description
Unlock the secret to unbelievably tender and flavorful pulled beef with minimal effort, thanks to your slow cooker. Perfect for sandwiches, tacos, or a hearty main dish, this recipe is a true crowd-pleaser.
Ingredients
- 3–4 lb beef chuck roast
- 1 tbsp olive oil
- 1 large onion, sliced
- 4–5 cloves garlic, minced
- 1.5 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional)
- 1.5 tsp salt
- 1 tsp black pepper
Instructions
- Pat beef roast dry and rub generously with salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear beef on all sides until deeply browned (3-5 minutes per side). Transfer beef to the slow cooker.
- Add sliced onions and minced garlic to the slow cooker. In a separate bowl, whisk together beef broth, Worcestershire sauce, and Dijon mustard, then pour over the beef.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until beef is fall-apart tender.
- Remove beef from slow cooker, shred with two forks, discarding any large fat pieces. Skim excess fat from the liquid, then return shredded beef to the slow cooker and toss to coat with the flavorful juices. Serve warm.
- Prep Time: 20 mins
- Cook Time: 6-8 hours