Description
This delicious pulled beef works well over a loaded baked potato for a killer, easy meal. Just add a big green salad! In lieu of a baked potato, this pulled beef also pairs beautifully with any number of veggie side dishes. Leftover pulled beef is delicious in a burrito bowl or wrap, on a sandwich, as a salad topping, in a stir fry, and more. A super versatile dish!
Ingredients
Scale
- 4-lb beef or chuck roast
- 2 cups broth of choice
- 1 cup barbeque sauce*
- 2 garlic cloves, minced or chopped
- 1 tablespoon paprika
- 2 tablespoons chili powder
- 1 teaspoon onion powder
- Unrefined sea salt
- Freshly ground black pepper
*To make your own balsamic barbeque sauce:
- 1 cup balsamic vinegar
- 1 cup homemade ketchup
- ¼ cup honey (optional)
- 1 tbsp. Dijon mustard
Instructions
- Place the beef roast in a large slow cooker.
- In a small bowl, combine 1 tablespoon paprika, 2 tablespoons chili powder, and 1 teaspoon onion powder. Add unrefined sea salt and ground black pepper, to taste. Try about 1 teaspoon salt and 1/4 to 1/2 teaspoon black pepper. Rub the roast all over with this mixture.
- Chop or mince the garlic and spread over and around the beef roast.
- Pour in 2 cups of broth. Use beef, chicken, or whatever you have on hand.
- Cook 6-8 hours on low.
- 30-60 minutes before serving, remove the beef roast to a large cutting board and shred. Drain about 3/4 of the liquid from the slow cooker, with about 1/4 or about 1 cup remaining in the cooker.
- Return the shredded beef to the slow cooker and pour over 1/2 to 1 cup barbeque sauce. Stir to combine.
- Replace the lid and cook on high for 30 minutes or low for 60 minutes.
Optional DIY balsamic barbeque sauce:
- In a small saucepan, combine 1 cup balsamic vinegar, 1 cup homemade ketchup, ¼ cup optional honey, and 1 tablespoon Dijon mustard.
- Bring mixture to a boil, then reduce heat and simmer about 15 minutes until thickened.
