Slow Cooker Pulled Beef Recipe 

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This Slow Cooker Pulled Beef is juicy and soft. It's the best shredded beef for tacos, sandwiches, and more.

INGREDIENT

– 4-5 lbs. boneless chuck roast (or 2 2 lb. roasts) – 2 Tablespoons olive oil – 2 Tablespoons red wine vinegar – 1 1/2 Tablespoons Kosher salt – Fresh cracked pepper – 3 teaspoons dried parsley – 2 teaspoons dried basil – 2 teaspoons garlic powder – 1 really large (or two small) yellow onions, sliced – 5 garlic cloves, sliced

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INSTRUCTION

Set slow cooker on low. Unwrap the chuck roast and poke holes on all sides with a knife or fork. Massage meat with olive oil and red wine vinegar.

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Step 1

Season all sides with salt, pepper, basil, parsley, and garlic powder. Before adding the roast, sprinkle half the onion on the slow cooker bottom. Add remaining onion and garlic.

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Step 2

Simmer simmer 8-10 hours until beef shreds readily with a fork. Continue cooking for 1-2 hours if it's hard to tear after 8 hours.

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Step 3

Place the crock pot roast on a chopping board. Separate beef with two forks. Now serve meat and juices over noodles or mashed potatoes. It goes with sandwiches, burritos, and tacos!

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Step 4

Round Steak in the Crock Pot Recipe 

Also See

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