Need a hearty Pulled Beef Slow Cooker Recipe? This is it! I love a delicious crock pot recipe and this is just that!
Check out all of my slow cooker recipes!
Pulled Beef Slow Cooker Recipe
We are huge fans of crockpot recipes at my house. Well, maybe I should say that I am just altogether a huge fan of easy dinner ideas. The ease of them, and the fact that they can basically make themselves, yah … crock pot recipes are a savior when it comes to dinner at our house.
And, it sure helps when the slow cooker can make a slow cooked pulled beef recipe like this. I mean, where can this go wrong? Spoiler alert, it can’t go wrong.
And, I know that this is one of those crazy recipes that use beer, but it’s so good, and the beer cooks off. It’s just a fun and unique way to marinate beef, right?
If you’d rather not use beer in your crock pot, you can instead make this really popular easy french dip crock pot recipe. This French Dip recipe is always really popular year round on Pinterest, too. It’s just as awesome!
On another note, if you’re looking for a slow cooker Mexican Beef, you’re in the wrong spot, this pulled beef has nothing Mexican food about it, but you can find a really super Slow Cooker Shredded Mexican Beef right here. It looks delicious, but this pulled beef recipe that I have put together for you below is more meant to be enjoyed in a hoagie and topped with some delicious melted provolone cheese.
These Crock Pot shredded beef sandwiches are a favorite here and are awesome served with a salad or french fries on the side.
Crock Pot Shredded Beef Ingredients:
- 3 pound chuck roast
- 2 cans Beef Broth (I use this kind here)
- 1 can beer (12 ounces)
- 2 envelopes dry onion soup mix
- 1 Garlic clove (minced)
- 2 t sugar
- 1 t dried oregano
- 6 hoagie buns
Place Chuck Roast in the slow cooker.
Pour broth, beer, soup mix, garlic, sugar and oregano over the meat.
Place slow cooker on low 8 hours
Remove beef to a bowl and shred with two forks or a handmixer in a plastic bowl
Return beef to liquid
Split your hoagies down the middle, set on baking sheet and fill with beef mixture
Lay slices of provolone cheese on top of sandwiches and broil on low in oven until cheese is golden brown
Serve with remaining juices in the Crock Pot on the side for dipping
A Closer Look at the Ingredients
Chuck roast
A three pound chuck roast is the right cut. It has the fat and connective tissue that turn into shreddable, juicy beef after eight hours. Leaner roasts come out dry.
Beef broth and beer
Two cans of beef broth and a twelve ounce can of beer are the braising liquid. The alcohol cooks off, and what is left is a deeper, maltier broth than broth alone.
A plain lager or light beer is what I use. A dark beer makes it richer and a little bitter, which some people love.
Onion soup mix
Two envelopes of dry onion soup mix season the whole pot. They bring the salt, the onion flavor, and a little thickening, so there is nothing else to measure.
Garlic, sugar and oregano
One minced garlic clove, two teaspoons of sugar, and a teaspoon of dried oregano. The sugar takes the edge off the beer. The oregano is what makes it taste like a sandwich shop.
Hoagie buns and provolone
Six hoagie buns and sliced provolone. Buy sturdy rolls with a real crust. Soft hot dog style buns fall apart under the juice.
Step by Step, With the Details
Roast in, liquid over
Set the chuck roast in the slow cooker and pour the broth, beer, soup mix, garlic, sugar, and oregano over it. Give the liquid a quick stir around the sides.
Eight hours on low
Lid on, low, and walk away. No flipping, no stirring. At eight hours a fork should twist through the meat with no resistance.
Shred and return
Lift the roast into a bowl and shred it with two forks, or pulse it a few seconds with a hand mixer. Put the shredded beef back into the juices for ten minutes.
Build the sandwiches
Split the hoagies, lay them on a baking sheet, and fill them with beef lifted out with a slotted spoon. Lay provolone over the top of each one.
Broil and serve
Broil on low until the cheese is melted and golden, which takes two to four minutes. Serve each sandwich with a small bowl of the juices for dipping.
Sandwich Tips That Make a Difference
Toast the cut sides of the rolls under the broiler for a minute before the beef goes on. That thin crust is what keeps the bun from soaking through.
Use a slotted spoon for the beef and let it drain a few seconds. The juice belongs in the dipping bowl, not in the bread.
Two slices of provolone per sandwich, overlapped. One slice melts into the beef and disappears.
Toppings Worth Trying
- Banana peppers or pepperoncini for a little tang
- Caramelized onions
- A smear of horseradish sauce or spicy mustard
- Sauteed mushrooms and green peppers for a Philly style sandwich
What to Serve With It
French fries or tater tots are the obvious side, and a simple green salad balances the richness. Coleslaw on the sandwich itself is how my husband eats his.
Leftovers, Reheating and Freezing
In the refrigerator
Store the shredded beef in its juices in a covered container for up to four days. The juice is what keeps it from drying out.
Reheating
Warm it in a covered pan over low heat with a spoonful of the juice. In the microwave, use half power so the beef does not toughen.
Freezing
Freeze the beef with juice in freezer bags, flat, for up to three months. Thaw overnight in the refrigerator and build the sandwiches fresh.
Questions I Get About This Recipe
Can I cook it on high?
Four to five hours on high works when you are short on time. The beef is a little more tender on low if you have the full eight hours.
What if I would rather not use beer?
Use a third can of beef broth in its place. The flavor is milder but it is still a good sandwich. My French dip sandwiches are the beer free version I make most.
Do I need to sear the roast first?
No. The onion soup mix and the long cook build plenty of flavor. If you have ten extra minutes, a sear adds a little more, but I usually skip it.
Can I thicken the juices into gravy?
Yes. Pour two cups into a saucepan, whisk in a tablespoon of cornstarch mixed with two tablespoons of cold water, and simmer until it thickens. Spoon it over the beef.
Can I use a bigger roast?
A four pound roast works with the same liquid. Add an hour on low and check that it shreds easily before you pull it.
More Crock Pot Beef Dinners
- Slow Cooker French Dip Sandwiches
- Mississippi Pot Roast
- Crockpot Philly Cheesesteak
- Crock Pot Shredded Beef Tacos
- Crock Pot Beef and Noodles
Crock Pot Shredded Beef Sandwiches
Ingredients
- 3 pound chuck roast
- 2 cans Beef Broth
- 1 can beer 12 ounces
- 2 envelopes dry onion soup mix
- 1 Garlic clove minced
- 2 t sugar
- 1 t dried oregano
- 6 hoagie buns
Instructions
- Place Chuck Roast in the slow cooker.
- Pour broth, beer, soup mix, garlic, sugar and oregano over the meat.
- Place slow cooker on low 8 hours
- Remove beef to a bowl and shred with two forks or a handmixer in a plastic bowl
- Return beef to liquid
- Split your hoagies down the middle, set on baking sheet and fill with beef mixture
- Lay slices of provolone cheese on top of sandwiches and broil on low in oven until cheese is golden brown
- Serve with remaining juices in the Crock Pot on the side for dipping
Once you’ve got your ingredients together, you’re off to the races, as this is really a bit of a dump and go crock pot dinner. There’s not much more to the recipe other than layer in your ingredients, put that crock pot on low and let it cook low nd slow all day.
Once it’s finished simmering on low, you’ll want to add the juices and everything but the meat into a sauce pan and let it thicken for a little bit.
If you want a creamier au jus to go with your beef sandwiches, you’d simply add a cornstarch and water mixture to the liquids while it’s in the saucepan. The Spruce has a really good article on how to thicken au jus sauce that you can see here.
And, by all means, please let me know what your family thought of this recipe in the comments!