Slow-Cooker South-Western Pulled Beef

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 -- try the Shepherd's Pie or Quesadillas (recipes at end of Pulled Beef recipe).

RatingDifficultyBeginner

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Yields13 Servings
Prep Time10 minsCook Time8 hrsTotal Time8 hrs 10 mins

 2 tbsp (30 mL) vegetable oil
 4 lb (2 kg) Beef Cross Rib or Boneless Blade Pot Roast
 1 cup (250 mL) beef broth
 28 oz (796 mL) can, crushed tomatoes
 28 oz (796 mL) can, whole tomatoes
 1 pouch, onion soup mix
 2 tbsp (30 mL) tomato paste
 2 tbsp (30 mL) chili powder
 2 tbsp (30 mL) ground cumin
 ¼ tsp (1 mL) black
 ¼ tsp (1 mL) cayenne pepper
 2 tbsp (30 mL) 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

Ingredients

 2 tbsp (30 mL) vegetable oil
 4 lb (2 kg) Beef Cross Rib or Boneless Blade Pot Roast
 1 cup (250 mL) beef broth
 28 oz (796 mL) can, crushed tomatoes
 28 oz (796 mL) can, whole tomatoes
 1 pouch, onion soup mix
 2 tbsp (30 mL) tomato paste
 2 tbsp (30 mL) chili powder
 2 tbsp (30 mL) ground cumin
 ¼ tsp (1 mL) black
 ¼ tsp (1 mL) cayenne pepper
 2 tbsp (30 mL) all-purpose flour

Directions

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

Slow-Cooker South-Western Pulled Beef
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