Slow Cooker Pulled Beef

This Slow Cooker Pulled Beef is so tender and easy to make with just 10 ingredients. It’s a hearty meal that’s effortless thanks to the crockpot doing the majority of the cooking. A perfect meal prep recipe for a busy week.

We love any sort of chuck roast recipe, and this Slow Cooker Pulled Beef is truly melt in your mouth delicious. It’s made with just a handful of ingredients and only takes about 10 minutes to prep.

The key is to let it cook in the slow cooker long enough so that it shreds easily with a fork after cooking. It’s the best to make on a Sunday and then enjoy throughout the week on sandwiches, salads, and even tacos!

If you love a great slow cooker recipe, be sure to also try our Slow Cooker Mongolian Beef and Crock Pot Beef and Noodles.

Reader Review: “My husband and I made this for dinner tonight and it was delicious! We seared the meat but were short on time so we cooked it on HIGH for 4 hours in the crockpot and it still came out perfect! The meat was so tender and shredded easily. The texture/thickness of the gravy was perfect too. It was awesome over a bed of mashed potatoes with some asparagus on the side. Thank you for this awesome and easy recipe!” – Kayla

Why You’ll Love this Recipe

• No fuss main course. It’s a beef recipe that’s as foolproof as it gets. Just sear the roast and add to the slow cooker for endless flavor.
• Hearty crock pot meal. Everyone in the family loves when they hear this pulled beef is for dinner. It’s just so delicious paired with almost any side dish.
• Make it in advance. This is actually better the next day, so feel free to make it ahead of time, the flavor just gets better and better.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Chuck roast, round roast, tri-tip roast or brisket: Any of these cuts of meat will work, we are looking for a cut of beef with a lot of cartilage. This breaks down when it’s cooked on low heat for a long time to make that delicious, tender texture.
• Steak seasoning: Adds so much flavor in one seasoning.
• Oil: Used to brown the beef.
• Beef broth: The liquid for cooking the beef.
• Worcestershire sauce: Adds umami flavor in every bite.
• Tamari or soy sauce: Gives a hint of saltiness and vibrant flavor.
• Herbs de Provence or Italian seasoning: Adds a subtle herb flavor to the recipe.
• Garlic powder and onion powder: Infuses the broth and meat with garlic and onion flavor.
• Dried rosemary: This delicious signature herb flavor pairs beautifully with the beef.
• Cornstarch: Thickens the sauce just right to coat the steak wonderfully.

Tools You’ll Need

• 8 Quart Crockpot
• Large Skillet
• Whisk
• Liquid Measuring Cups
• Measuring Cups and Spoons

How to Make Slow Cooker Pulled Beef

1. Heat oil in a large skillet over medium-high heat. Rub the steak seasoning all over the roast.
2. Sear the roast on all sides until browned, about 4-5 minutes per side.

3. In a large Crockpot, whisk together beef broth, Worcestershire sauce, tamari or soy sauce, herbs de Provence or Italian seasoning, garlic powder, onion powder, and dried rosemary.

4. Submerge the roast into the liquid. Cover and cook on low for 7-9 hours, or until the beef is very tender and easily shreddable. Low temperature yields the most tender results If necessary, cook on high 4-6 hours.

5. Carefully transfer the beef to a cutting board. Shred with two forks.

6. Mix cornstarch with 3 tablespoons of water to create a slurry. Whisk the cornstarch slurry into the slow cooker. Add back the shredded beef. Cook on high until thickened, about 10 minutes.

7. Use the shredded beef for sandwiches, tacos, or serve over rice, noodles, or mashed potatoes.

What to Serve with Pulled Beef

This recipe can pair well with a variety of sides. Here is what my family enjoys:

• Soft buns or tortillas to make sandwiches or tacos
• Mashed potatoes
• Cafeteria noodles
• Roasted vegetables
• Coleslaw
• Hoe cakes.

Expert Tips

• Sear the steak for extra flavor before adding to the slow cooker. This is an extra step on the stovetop that is so worth it. The searing adds a layer of rich, decadent flavor that makes this dish even more comforting.
• If your sauce is too thin, simply stir together more cornstarch and water and add it into the sauce to coat the beef. If your sauce is too thin, add more beef broth or water.
• Low on the slow cooker is better than high in this recipe. If you’re short on time, high is fine for 4 to 6 hours. But if you really want a great shredded beef, cook on low for 7 to 9 hours.
• Add some veggies to the dish. You can add carrots, onions, and parsnips to the recipe, just cut them into 1-inch pieces and add them 2 hours before it’s finished cooking.

Storage

Store any leftover slow cooker pulled beef in and airtight container in the fridge for up to 5 days.

You can freeze the shredded beef for up to 2 months. Thaw overnight in the fridge and reheat on the stove or in the oven.

We love this recipe because it’s also perfect to make in advance. The flavors are so delicious and rich a day or two after making.

FAQs

More Delicious Beef Recipes

• Beef Cobbler
• Ground Beef and Gravy
• Beef Tips and Gravy
• Beef Vegetable Stew