TENDER PULLED BEEF
Incredibly tender,fork-shredded beef slow-cooked in a rich, smoky BBQ sauce. Perfect forsandwiches, tacos, nachos, and more. A crowd-pleasing recipe that's perfect formeal prep!
Ingredients
- 3-4 lbs beef chuck roast
- 2 tbsp vegetable oil
- 1 large onion diced
- 4 cloves garlic minced
- 1½ cups beef broth
- ½ cup water
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 1 tbsp smoked paprika 1 tbsp chili powder
- 2 tsp cumin 1 tsp each onion & garlic powder
- 2 bay leaves
- Salt and pepper to taste
- 1 cup BBQ sauce or homemade
Instructions
- Season beef generously with salt and pepper.
- Heat oil in skillet and sear beef on all sides (3-4 min per side) until browned.
- Place onions and garlic in slow cooker. Add seared beef on top.
- Whisk together broth, water, vinegar, sugar, Worcestershire, tomato paste, and all spices. Pour over beef. Add bay leaves.
- Cook on LOW 8-10 hours or HIGH 4-5 hours until fork-tender.
- Transfer beef to cutting board and shred with two forks.
- Skim fat from liquid. Reduce liquid in saucepan by half OR add BBQ sauce to slow cooker.
- Toss shredded beef with sauce. Serve on toasted buns with coleslaw!
Notes
- Oven Method: Cook in Dutch oven at 300°F for 3½-4 hours.
- Instant Pot: Sear using Sauté function, add liquids, cook HIGH pressure 60 min, natural release 15 min.
- Storage: Refrigerate 4-5 days or freeze up to 3 months in sauce.