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
- 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.
- 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.
- 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
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