Easy Slow Cooker Pulled Beef for Sandwiches or Tacos
Slow Cooker Pulled Beef is a savory, tender recipe for your shredded beef sandwiches or sliders, or to eat by itself! Includes an easy au jus dipping sauce recipe.
With cooler weather comes savory, comforting food! It’s officially fall here in Kansas City and the weather has me craving food just like this Slow Cooker Pulled Beef. Yes, you read correctly – pulled BEEF! I made this tender, flavorful pulled beef in my slow cooker last week, and our little family of three made several meals out of it!
I love this recipe because it turns a typically tough cut of meat into something tender and delectable! You only need a few simple ingredients to get amazing flavor.
“Made this yesterday for company and got rave reviews. Got several requests for repeat dinners with these sandwiches. Au jus is so tasty. Absolutely delicious and so easy to make. A win win for me. Couldn’t find hoagie rolls so made on toasted ciabatta rolls. Worked great. Thank you for sharing this awesome recipe.”
I strive to incorporate beef into our dinners 2-3 times per week. Beef is my son’s favorite protein, so I know that if I make it, he will eat it! I also love that he is getting a meal high in protein, because he is so active. He can eat this tender beef with or without a bun, and he’s happy either way!
Looking for more slow cooker recipes? Check out my other slow cooker recipes on Blackberry Babe.
“Made this yesterday for the first time, won’t be the last!! My family LOVED this, it was so tasty, the meat was so tender and delicious. We used Portuguese buns, and added sauteed onions and peppers, YUMMY!!”Trish
To use this crock pot recipe to make BBQ pulled beef, drain the juice out of the crockpot, shred the beef, and add a cup of tangy BBQ sauce! Mix up and allow to sit over low heat for 10-20 minutes before serving warm.
You can also use this recipe to make Mexican shredded beef! Drain all but 1 cup of the juice in the crockpot. To the juice, add a packet of taco seasoning and the shredded beef. Stir to combine, and allow to sit at low heat for 10-20 minutes before serving warm.
Instead of the beer, consider using beef stock or a dry red wine.
I think the best cut of beef for this great recipe is beef chuck roast, but you could also use arm roast or sirloin roast! Either will have great flavor.
When I first made this recipe, I used the flavorful beef to make pulled beef sandwich and sliders, topped with melted cheese. You can use hamburger buns (I like brioche buns) or hoagie buns! Add sauteed onions and peppers to make it a meal!
You can also use this beef for beef tacos or quesadillas!
Save leftover tasty pulled beef in an airtight container in your refrigerator for up to 3-4 days.
We did have leftovers and this recipe is so versatile that I was able to re-purpose the leftovers into more delicious dinners.
To use up the leftovers, I chopped the beef and added it to pasta sauce and served over spaghetti. I also used the leftover beef in grilled cheese, served with tomato soup, which was amazing!
The next time I make this crockpot pulled beef, I am going to try it as the base for a shepherd’s pie or pot pie! I love how versatile beef recipe is.
For the beef:
- 2 tablespoons of olive oil
- 3-4 pounds beef chuck roast
- ½ tablespoon salt
- 2 teaspoons oregano
- 1 ½ teaspoons black pepper
- 1 teaspoon garlic powder
- 2 small yellow onions, chopped
- 4 cloves of garlic, minced
- 1 teaspoon thyme, dried
- 1 cup beef broth
- 1 cup light beer or stout beer
- 2 tablespoons Worcestershire sauce
- 1 tablespoon low sodium soy sauce
Optional, for sandwiches:
- provolone sliced cheese
- hoagie rolls
- Pat beef roast dry with paper towels. Season the surface of the beef with salt, oregano, pepper and garlic powder.
- Warm oil over medium high heat in a large skillet.
- Sear seasoned beef on both sides until a beautiful brown sear color occurs, about 4 minutes per side.
- Remove beef and place into the crockpot.
- Into the same skillet, add onions and sauté until softened, about 3 minutes. Add in garlic and cook an additional 30 seconds. Be careful not to allow the garlic to burn.
- Transfer sauteed onions and garlic into the crockpot.
- Add remaining ingredients into the slow cooker. Cover with lid and cook on high heat for 3-4 hours or low heat for 6-8 hours.
- Once beef is cooked, remove beef and set to the side on a cutting board. Drain leftover juices through a fine-mesh sieve. The juice left over is the au jus that can be thickened if desired. See comments below for instructions.
- Shred beef and return to the slow cooker with some of the leftover juice to keep moist.
- Serve as sandwiches or by itself over mashed potatoes.
If you'd like to thicken the leftover juice, melt 1 tablespoon of butter in a medium saucepan over medium heat. Add 1.5 tablespoons of flour, whisk and stir to combine and form a loose paste. Add leftover juices from crockpot. Remember to strain first to remove fat blobs and impurities.
To the butter and flour paste, whisk in 1-2 cups of the leftover juices from the crockpot. Whisk and allow to come to a boil, then reduce to a simmer for 5 minutes. Turn off the heat and allow the au jus to sit for a few minutes to thicken further before serving with the pulled beef.
Nutrition InformationYield 9 Serving Size 1
Amount Per Serving Calories 640Total Fat 40gSaturated Fat 15gTrans Fat 2gUnsaturated Fat 22gCholesterol 178mgSodium 896mgCarbohydrates 11gFiber 1gSugar 2gProtein 55g
The nutrition for this recipe is calculated by an app and may be incorrect.
If you love this Slow Cooker Pulled Beef recipe, I think you’ll also enjoy these recipes:
- Adobo Beef Tostadas
- Marinated Beef Kabobs – Beef for the Whole Family!
- Bacon Wrapped Beef Tenderloin with Balsamic Fig Sauce
- Easy Flank Steak Tacos
- Grilled Flank Steak with Caramelized Onion Sauce
- Hibachi Steak Lettuce Wraps