Slow Cooker Pulled Beef Recipe

Slow cooker pulled beef in a bowl and a plate with some with mashed potatoes, carrots and asparagus.

5 from 3 votes

Slow Cooker Pulled Beef Recipe

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.

Prep Time15

Cook Time7

Total Time7 15

Course: Main Course

Cuisine: American

Keyword: beef, crockpot

Servings: servings

Calories: 367kcal

Ingredients

3-4 pound chuck roast, round roast, tri-tip roast or brisket
3 tablespoons steak seasoning
2 tablespoons oil
14.5 ounce can beef broth
2 tablespoons Worcestershire sauce
2 tablespoons tamari or soy sauce
1 tablespoon herbs de Provence or Italian seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried rosemary
3 tablespoons cornstarch

Instructions

Heat oil in a large skillet over medium-high heat. Rub the steak seasoning all over the roast.
Sear the roast on all sides until browned, about 4-5 minutes per side.
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.
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.
Carefully transfer the beef to a cutting board. Shred with two forks.
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.
Use the shredded beef for sandwiches, tacos, or serve over rice, noodles, or mashed potatoes.

Video

Notes

Storage:

Store any leftovers 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.

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.

Nutrition

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