You’ve had pulled pork, but have you had pulled beef? This easy slow-cooker recipe has a savory-sweet flavor that makes it great for kids, with a bit of Dijon mustard and chili powder to pep it up.
Pulled beef is also a simple and summery way to make the cheaper cuts of beef really tasty. Pot roasts and brisket are fine in cold weather when you don’t mind running the oven all day, but when it’s already hot out, the last thing you need is even more heat in your kitchen. This recipe uses the same magic of heat + time to break down the tough muscle fibers and make them tender, but it uses a slow-cooker, which gives off a lot less heat into the room.
To keep with the summer theme, this would be easy to pair up with a refreshing side dish like cucumber salad or grilled vegetables. Or get fancy with some zucchini fritters!
Slow Cooker Pulled Beef Recipe
Protein: 75g / %
Carbs: 24g / %
Fat: 15g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 lbs. beef chuck or pot roast
- 2 cups beef stock
- 1 cup balsamic vinegar
- 1 cup homemade ketchup
- 1/4 cup honey (optional)
- 1 tbsp. Dijon mustard
- 2 garlic cloves, minced
- 1 tbsp. paprika
- 2 tbsp. chili powder
- 1 tsp. onion powder
- Sea salt and freshly ground black pepper
- In a bowl, combine the paprika, chili powder, onion powder, minced garlic, and season with salt and pepper to taste.
- Rub the chili mixture all over the beef roast and place in a slow cooker.
- Pour in the beef stock and cook on low for 6 to 8 hours.
- In a saucepan placed over medium heat combine the ketchup, balsamic vinegar, honey, mustard, and season with salt and pepper to taste.
- Bring to a boil and let simmer for 12 to 15 minutes.
- Remove the beef from the slow cooker and drain any remaining juice.
- Shred the beef using two forks, and return to the slow cooker.
- Pour the balsamic BBQ sauce over the beef, stir to combine, and cook for another 30 minutes on high.