Description
This Slow Cooker Pulled Beef recipe features tender, flavorful chuck roast cooked low and slow with beef bouillon and onion soup mix for a deliciously savory dish. Perfect for effortless meal prep, the beef is shredded and served with its seasoned juices, making it an ideal choice for comforting sandwiches or hearty dinners.
Ingredients
Scale
Main Ingredients
- 3 pounds chuck roast
- 2 tablespoons beef bouillon base
- 1 envelope onion soup mix (about 1 ounce)
- 1 teaspoon black pepper
- 1 cup hot water
Instructions
- Prepare the Slow Cooker: Place the chuck roast in the slow cooker. Evenly sprinkle the beef bouillon base, onion soup mix, and black pepper over the top of the meat. Pour 1 cup of hot water over everything to help dissolve the seasonings and begin the cooking process.
- Cook the Beef: Cover and cook the roast on low heat for 7 to 8 hours, or alternatively, cook on high for about 4 hours. This slow cooking method ensures the meat becomes tender enough to shred easily.
- Shred the Meat: Once cooked, remove the beef from the slow cooker and shred it thoroughly using two forks. This breaks down the meat into pull-apart pieces perfect for serving.
- Separate the Juices: Pour the cooking juices through a strainer to separate out the onion bits from the liquid. Add the onion bits back into the shredded meat for added flavor.
- Remove Excess Fat: Transfer the strained liquid to a separate container and refrigerate until the fat solidifies on top. Skim off the solidified fat to reduce greasiness and pour the lean juices back over the meat to keep it moist.
- Reheat to Serve: To serve the pulled beef, reheat it gently in the slow cooker on low for 2 to 3 hours. This step warms the meat thoroughly while allowing flavors to meld before serving.
Notes
- For a richer flavor, you can brown the chuck roast in a skillet before placing it in the slow cooker.
- If you prefer less sodium, adjust the amount of beef bouillon and onion soup mix accordingly.
- This recipe is excellent for meal prep and can be refrigerated for up to 3 days or frozen for longer storage.
- Serve the pulled beef on buns with your favorite barbecue sauce for a classic pulled beef sandwich.
