This versatile Slow Cooker Pulled Beef is juicy and flavorful, great for dishes like sandwiches, tacos, or pasta. Just set it in the crockpot in the morning and come home to a delicious meal.
2tablespoonred wine vinegar , or apple cider vinegar
1teaspoonMontreal steak spice
1teaspoongarlic powder
½teaspoonsalt
¼teaspoonpepper
1onion, thinly sliced, divided
2clovesgarlic, minced, divided
1cupbeef broth
Instructions
The first step is to prepare your vinegar and olive oil mixture, and your spice rub in two bowls. For the spice rub, you’ll combine garlic powder with Montreal steak spice, salt and pepper.
Next, arrange half of the sliced onions at the bottom of the crockpot insert. Place the beef roast on top. Using a pairing knife, cut about 12 slits in the top of the piece of meat. These should be about ¼ inch deep, leaving you enough space to stuff with minced garlic.
Pour the vinegar and oil mixture over the beef, and rub it in with your hands over both sides. Sprinkle the spice rub over both sides of the beef, then top with the remaining onions and garlic.
Pour beef broth around the beef, being careful not to pour it directly on top. Cook on low for 10 hours
Once cooked, remove the beef from the crockpot and shred it using two forks. Discard any large pieces of fat and skim any excess fat off the top of the liquid in the slow cooker before returning the shredded beef to the slow cooker. This fall-apart-tender beef can be used in a variety of dishes, from sandwiches to tacos to pasta.
Notes
Avoid the temptation to check on the meat while it's cooking; opening the lid of the slow cooker will let all of the heat escape and increase the cooking time.
In my recipe tests, I found that searing the beef doesn't actually add much extra flavour in this case. Because this cut of beef is so beefy and savory, it wasn't worth the effort. Depending on how you're serving the beef, for example, if you're making beef tacos, you can sear the beef once it's been shredded for some extra texture.
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