Description
Experience the rich, smoky flavors of tender pulled beef, slow-cooked to perfection and perfect for sliders or tacos. This dish is sure to impress at any gathering.
Ingredients
Scale
- 3 lbs chuck roast
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 2 tbsp smoked paprika
- 1/2 cup apple cider vinegar (as a non-alcoholic alternative)
- 1/4 cup brown sugar
- 1 cup low-sodium beef broth
- 2 tbsp Worcestershire sauce
Instructions
- Prepare Ingredients: Chop the onion and mince the garlic cloves.
- Sear the Chuck Roast: Heat a skillet over medium-high heat. Sear the chuck roast on all sides until browned, about three minutes per side.
- Combine Ingredients: Place the seared roast in the slow cooker. Top with chopped onions and minced garlic. In a bowl, whisk together apple cider vinegar, brown sugar, smoked paprika, Worcestershire sauce, and beef broth. Pour this mixture over the meat.
- Cook Low and Slow: Cover your slow cooker and set it on low for about eight hours or high for four hours.
- Shred the Beef: Once cooked until fork-tender, remove the roast from the slow cooker and shred it using two forks.
- Serve It Up: Return the shredded beef to the slow cooker with some sauce to keep it moist. Serve on toasted buns with coleslaw or alongside rice.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 280
- Sugar: 8g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 85mg
Keywords: For added flavor, consider incorporating additional spices such as cayenne pepper for heat or herbs like thyme. Leftover pulled beef can be stored in an airtight container in the fridge for up to four days.