Description
Tender, flavorful slow cooker pulled beef that falls apart with a fork, bathed in a rich, savory sauce. Perfect for sandwiches, tacos, or a hearty main course.
Ingredients
- 3–4 lb boneless beef chuck roast, trimmed
- 1 large yellow onion, roughly chopped
- 4–5 cloves garlic, minced
- 1.5–2 cups beef broth or stock
- 2 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil (for searing, optional)
- Optional: 1/2 cup BBQ sauce (last hour of cooking)
- Optional: 1-2 chipotle peppers in adobo, minced
Instructions
- 1. Prep and Sear (Optional): Trim beef. Pat dry and sear on all sides in a hot skillet with olive oil until browned. Remove beef. Sauté onion until softened, then add garlic for 1 minute. Transfer beef and aromatics to slow cooker.
- 2. Combine Ingredients: Pour beef broth and Worcestershire sauce into the slow cooker. Sprinkle smoked paprika, cumin, onion powder, garlic powder, salt, and pepper over the beef. Add any optional chipotle peppers.
- 3. Cook Low and Slow: Cover the slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef is fork-tender.
- 4. Shred the Beef: Carefully remove beef from the slow cooker. Using two forks, shred the beef into desired pieces. Discard any large fat pieces.
- 5. Finish Sauce (Optional): Skim fat from cooking liquid. Return shredded beef to the sauce, or transfer sauce to a saucepan to reduce and thicken on the stovetop if desired. Serve warm.
- Prep Time: 15 mins
- Cook Time: 6-8 hours