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EEZY Recipes

Slow Cooker Pulled Beef

Smoky, sticky shredded beef for rolls, tacos or jacket potatoes, with very little liquid.

Prep
15 min
Cook
9 hr
Total
9 hr 15 min
Serves
6
Ingredients
11
Effort
Easy

Ingredients

  • 1.2kg Beef brisket or chuck roast, fully thawed, in 1–2 large pieces
  • 1 Onion, sliced
  • 2 tbsp Brown sugar
  • 1 tbsp Smoked paprika
  • 1 tsp Garlic powder
  • 1 tsp Salt
  • ½ cup (125ml) Beef stock
  • ¼ cup (60ml) Tomato sauce
  • 2 tbsp Apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • Bread rolls or tortillas, to serve

You’ll need: Slow cooker

Method

  1. Mix the sugar, paprika, garlic powder and salt and rub all over the beef.

  2. Spread the onion over the base of the slow cooker and sit the beef on top. Mix the stock, tomato sauce, vinegar and Worcestershire sauce and pour around the beef, not over it, so the rub stays on.

  3. Cover and cook on low for 9 hours or on high for 6 hours, until the beef shreds easily with two forks.

  4. Lift the beef onto a board, trim off any large pieces of fat and shred the meat. Skim the fat from the juices.

  5. Return the beef to the slow cooker and toss with about half the juices, adding more until it is moist but not swimming. Serve in rolls or tortillas.

Storage

Cool within 2 hours; don't leave it sitting in the slow cooker to cool. Keeps in the fridge up to 2 days; reheat until piping hot all the way through. Freezes up to 3 months. Store with a little of the juices so it stays moist.

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