Slow-Cooker South-Western Pulled Beef

Slow-Cooker South-Western Pulled Beef

Recipe & photo courtesy of Canada Beef & BC Cattlemen's Association

Pulled Beef is the perfect food for après ski, après skate and après snow shovelling — and since it is done in the slow cooker, it is especially easy on the cook! Make a large roast so you get leftovers that can become several next-day lunch or dinner options.

  • 2 tbsp vegetable oil
  • 4 lbs beef cross rib or boneless blade pot roast
  • 1 cup beef broth
  • 28 oz can of crushed tomatoes
  • 28 oz can of whole tomatoes
  • 1 pouch onion soup mix
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 2 tbsp ground cumin
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 2 tbsp all-purpose flour


  1. Heat oil in Dutch oven or heavy deep skillet over medium-high heat; brown beef all over, turning with tongs. Transfer to slow-cooker. Drain fat.
  2. Reduce heat to medium. Add broth, tomatoes, onion soup mix, tomato paste, chili powder, cumin, black pepper and cayenne to Dutch oven. Bring to boil over medium-high heat, stirring up any brown bits. Pour over beef. Cover and cook on low setting for 8 to 10 hours until beef is fork-tender.
  3. Skim fat from liquid. Leave meat in sauce, remove twine. Whisk flour into 1/4 cup (50 mL) cold water; whisk into sauce in slow-cooker. Cover and cook on high, stirring once, until thickened, about 15 minutes. Use two forks to pull the beef into shreds

For more delicious beef recipes and to join the Make It Beef Club, please visit Make it Beef

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