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Slow Cooker Pulled Beef Sandwiches Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 7 reviews
  • Author: Lora
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Pulled Beef recipe features tender, flavorful beef chuck roast slow-cooked to perfection with a blend of savory spices, onions, garlic, and a rich mix of beef broth, beer, Worcestershire, and soy sauce. It's perfect served as hearty sandwiches with provolone cheese and hoagie rolls or enjoyed over mashed potatoes. The slow cooker method infuses deep flavors while ensuring easy meal preparation.

Ingredients

Main Ingredients

  • 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
  • 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

For Serving

  • Provolone sliced cheese
  • Hoagie rolls

Instructions

  1. Season the Beef: Pat the beef chuck roast dry with paper towels. Evenly season all sides with salt, oregano, black pepper, garlic powder, and onion powder to enhance the flavor and ensure a well-seasoned crust.
  2. Sear the Beef: Heat olive oil over medium-high heat in a large skillet. Once hot, sear the beef on each side until it develops a rich brown crust, approximately 4 minutes per side. This step locks in juices and adds depth of flavor.
  3. Transfer to Slow Cooker: Remove the seared beef from the skillet and place it into the slow cooker to begin the slow cooking process.
  4. Sauté Onions and Garlic: Using the same skillet, add chopped onions and sauté for about 3 minutes until softened. Add minced garlic and cook an additional 30 seconds, taking care not to burn the garlic, which can become bitter.
  5. Add Aromatics to Slow Cooker: Transfer the sautéed onions and garlic into the slow cooker with the beef.
  6. Add Liquids and Herbs: Pour in the beef broth, beer, Worcestershire sauce, soy sauce, and sprinkle thyme over the beef and aromatics in the slow cooker to infuse deep flavor during cooking.
  7. Cook the Beef: Cover the slow cooker with the lid and cook on high for 3-4 hours or on low for 6-8 hours until the beef is tender and easily shreddable.
  8. Remove and Strain: Once cooked, transfer the beef to a cutting board and let it rest. Strain the remaining juices through a fine-mesh sieve to collect the au jus. Optionally, thicken the au jus for serving.
  9. Shred the Beef: Using two forks, shred the beef into bite-sized pieces and return it to the slow cooker. Mix with some of the reserved au jus to keep the meat moist and flavorful.
  10. Serve: Serve the pulled beef on hoagie rolls topped with provolone cheese for sandwiches or enjoy the beef over creamy mashed potatoes for a satisfying meal.

Notes

  • For thicker au jus, simmer the strained liquid with a cornstarch slurry until desired consistency is reached.
  • Substitute beer with additional beef broth for a non-alcoholic version.
  • Leftover pulled beef can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Use a fatty cut like chuck roast for tender, juicy results in the slow cooker.
  • If you prefer, add a splash of apple cider vinegar or a pinch of smoked paprika for additional flavor depth.

Find it online: https://meallora.com/slow-cooker-pulled-beef-sandwiches-recipe/