Description
A hearty Slow Cooker Pulled Beef recipe featuring tender seared chuck roast cooked low and slow with aromatic herbs, onions, garlic, and a mix of broth and beer to infuse rich flavors. Perfect for sandwiches or served over mashed potatoes with optional provolone cheese and hoagie rolls.
Ingredients
Scale
Beef and Seasoning
- 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
- Pat and Season Beef: Pat the beef roast dry with paper towels. Season all surfaces of the beef with salt, oregano, black pepper, garlic powder, and onion powder, ensuring even coverage.
- Sear the Beef: Warm olive oil in a large skillet over medium-high heat. Sear the seasoned beef on both sides until a rich brown crust develops, about 4 minutes per side. This locks in flavor.
- Prepare Crockpot Base: Remove beef and place it into the crockpot. In the same skillet, add chopped onions and sauté until softened, about 3 minutes. Add minced garlic and cook for an additional 30 seconds, taking care not to burn it.
- Transfer Aromatics: Transfer the sautéed onions and garlic from the skillet into the crockpot with the beef.
- Add Liquids and Cook: Pour beef broth, beer, Worcestershire sauce, soy sauce, and dried thyme into the crockpot. Cover with the lid and cook on high for 4 hours or on low for 8 hours until the beef is tender enough to shred.
- Shred Beef and Strain Juices: Once cooked, remove the beef to a cutting board and shred it using forks. Strain the leftover cooking juices through a fine-mesh sieve to remove solids and fat. Reserve the au jus for serving or thickening.
- Combine and Serve: Return shredded beef to the crockpot with some of the strained au jus to keep it moist. Serve hot as sandwiches with provolone cheese and hoagie rolls or over mashed potatoes.
Notes
- To thicken the au jus, melt 1 tablespoon butter in a medium saucepan over medium heat, then whisk in 1.5 tablespoons flour to form a loose paste.
- Gradually whisk in 1-2 cups of strained au jus, bring to a boil, then simmer for 5 minutes until thickened.
- Let the thickened sauce sit off heat to thicken further before serving with the pulled beef.
- Choose light or stout beer to complement the beef flavor; non-alcoholic beer can be substituted if desired.
- Use low sodium soy sauce to keep salt levels moderate.
- Serving with hoagie rolls and provolone cheese makes delicious sandwiches perfect for gatherings.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 120 mg
