Description
Unlock the secret to incredibly tender, flavor-packed pulled beef with this easy slow cooker recipe. Perfect for sandwiches, tacos, and more, promising a satisfying meal.
Ingredients
- 3–4 lb boneless beef chuck roast
- 1 tbsp olive oil or high-smoke-point oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper (optional)
- 1 tbsp tomato paste
- 2 cups beef broth (low sodium)
- 2 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- Salt and freshly ground black pepper to taste
- Optional: 1 bay leaf, fresh rosemary sprig
Instructions
- Step 1: Prep the Beef. Pat the chuck roast very dry with paper towels. Season generously all over with salt and freshly ground black pepper.
- Step 2: Sear the Beef. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef on all sides until deep golden brown, about 3-5 minutes per side. Remove beef and set aside.
- Step 3: Sauté Aromatics. In the same skillet, add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic, smoked paprika, cumin, and cayenne (if using), and tomato paste. Cook for 1 minute until fragrant.
- Step 4: Deglaze and Load. Deglaze the pan with a splash of beef broth, scraping up any browned bits. Transfer the onion mixture to the bottom of your slow cooker. Place the seared beef on top.
- Step 5: Add Liquids & Cook. Pour in the remaining beef broth, Worcestershire sauce, and apple cider vinegar. Add bay leaf and rosemary if using. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until beef is fall-apart tender.
- Step 6: Shred and Serve. Remove beef from the slow cooker and shred with two forks. Skim fat from the cooking liquid, then return shredded beef to the slow cooker and toss with the liquid. Let rest 15-20 minutes before serving.
- Prep Time: 20 mins
- Cook Time: 6-8 hours