Pulled Beef Crock Pot Recipes

SLOW-COOKED BARBECUED BEEF SANDWICHES

Steps:

• Cut roast in half and place in a 3- or 4-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, barbecue sauce, Worcestershire sauce, mustard, liquid smoke if desired and seasonings. Pour over beef., Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; cool slightly. Skim fat from cooking liquid., Shred beef with two forks; return to the slow cooker. Cover and cook for 15 minutes or until heated through. Using a slotted spoon, place 1/2 cup on each bun. Serve with onions, pickles and jalapenos if desired. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth / water if necessary.

SHREDDED BEEF

Steps:

• Place the rump roast and water in a slow cooker. Cover, and cook 5 hours on High.
• Remove the roast from slow cooker, and shred using two forks. Discard fat.
• In the slow cooker, mix the barbeque sauce, honey, steak seasoning, cumin, onion powder, and garlic powder. Stir in the shredded beef.
• Cook 1 hour on Low. Allow to sit for 10 minutes before serving.

SLOW COOKER BARBEQUE

Steps:

• Place roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6 to 8 hours.
• Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot.

CROCK-POT PULLED BEEF POT ROAST SANDWICHES

Steps:

• Sprinkle the chuck roast with a generous helping of salt and pepper on each side. Set aside.
• In a large skillet, over medium-high heat, add the olive oil until hot, but not smoking. Add the halved onions and saute just until brown and translucent, about 4-5 minutes. Note: I've learned some ceramic crock-pots may be used on the stove-top in place of a skillet. You will want to check with your crock-pot manufacturer before trying this. Push the onions off to the side of the skillet.
• Add the chuck roast to the center of the hot skillet and brown on each side for 3-4 minutes. Remove the skillet from the heat.
• Add the onions and chuck roast to the crock-pot. Pour the broth over the top and the fresh rosemary.
• Cook on high for 4-5 hours, or on low for 8 hours.

CROCK POT CHIPOTLE SHREDDED BEEF

Steps:

• Place roast in a slow cooker.
• Top with remaining ingredients
• Cover and cook on low for 8 hours.
• Discard the peppers.
• With two forks, shred roast in slow cooker; stir well.
• Serve into warmed tortillas or burrito bowl style with desired garnishes.

SLOW-COOKER PULLED-BEEF SANDWICHES

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Mix onion, barbecue sauce, dressing and broth in slow cooker. Add beef; stir to coat.
• Cover; cook on Low heat setting 8 to 10 hours.
• Remove beef from slow cooker; skim fat from sauce. Shred beef with 2 forks; stir beef back into sauce. Using slotted spoon, place 1/2 cup beef mixture onto bottom of each bun. Cover with tops of buns.

SLOW COOKER PULLED BEEF RECIPE

Steps:

• Place all the ingredients in the slow cooker except the beef. Mix until well combined.
• Add the beef, and baste with the marinade.
• Cook on low for 8-10 hours.
• Remove the beef from the slow cooker and place it to the side.
• Gently remove the fat from the beef and shred using two forks.
• Remove excess fat from the slow cooker by gently ladling it out. Pour the remaining marinade over the shredded beef.
• Serve & enjoy.

CROCKPOT SHREDDED BEEF BARBECUE

Steps:

• Combine brown sugar, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Set aside. Add chuck roast to slow cooker, drizzle with mustard and rub into the meat.
• Sprinkle with half of the rub. Rub into the meat, flip the roast over and rub the remaining rub into the meat. Pour in beef broth and liquid smoke (if using), being careful to pour it around the roast, not over it. You don't want to wash away that rub and mustard! Top with butter slices. Cover and cook on LOW for 8-10 hours, or until roast is fork tender.
• Remove roast from slow cooker to a large cutting board and shred, discarding large fat pieces. Drain cooking juices from the slow cooker and return shredded beef to the slow cooker.

CROCK POT SHREDDED BEEF

Steps:

• Place all ingredients except roast in the crock pot.
• Stir until combined.
• Place roast in sauce.
• Cook on low 7-9 hours or until roast shreds (cooking time depends on toughness of meat).

PULLED BEEF CROCK POT

Steps:

• Place meat on bottom of crock pot. Place ketchup, apple cider vinegar, and molasses into saucepan over medium heat. Reduce for 5 minutes. Add the onion and cook another 5 minutes Place strainer over crock pot and strain the sauce well; flipping the onions and gently smashing with a spoon till the sauce is all in the crock pot. Discard cooked onion. Cook on High for 3-1/2 Hours. Turn temperature to low and cook another 1-1/2 hours. Take the meat out of crock pot with serrated spoon. Pull meat apart with two forks into large chunks. (Can be cooked on low for 8 hours.).
• Cut rolls lengthwise -- I always cut so that the top is thinner than the bottom. Take a spoon and spoon some of the sauce onto both the top and bottom of the roll and spread quickly so the roll doesn't get mushy. Broil for a moment to heat up the roll.
• Add sauce to the shredded beef in a bowl. Spoon the saucy shredded meat onto the warm rolls.
• I serve with potato salad, green beans, and apple sauce. Enjoy!

EASY CROCK-POT SHREDDED ROAST BEEF

Steps:

• Preheat your slow cooker to low heat.
• Remove the chuck roast (or roasts) from their packaging and use a knife or fork to stab a few holes on all sides. Put in the bottom of the pot. Add water to the pot.
• Sprinkle evenly with Lawry's seasoning salt, freshly ground pepper, and any optional spices you choose.
• Cover and cook on low for 8-10 hours or until the beef shreds easily with a fork. If you check it after 8 hours, and it's not easy to pull apart, continue cooking for another 1-2 hours. Before cooking put a piece of saran wrap over the pot before putting on the lid. It helps the meat to cook faster and the juices to not evaporate.
• When done cooking, pull the beef apart while still in the pot with just your two forks. Beef can be served immediately with juices over noodles or mashed potatoes. It also makes a great sandwich, nachoa, taco, or burrito!