Pulled Beef in a Crock Pot

9 Feb

Recently I bought a couple chuck shoulders b/c they were on special but I had no clue what to do with them. I knew slow-cooking would make the tough cuts tender and when I found a recipe in Taste of Home for brisket bells went off. This is based on that recipe by Jane Guilbeau with personal modifications.

Time: 10min prep, 5hr cook             Serves: 4-5


  • 1 1.5-2 lb boneless beef chuck shoulder Texas broil or similar
  • 2 cups water + 2 beef bouillon or 2 cups beef stock
  • 3/4 cup Worcestershire sauce
  • 3 tbsp apple cider vinegar
  • 3 garlic cloves, minced
  • 2 tsp chili powder
  • 1 1/2 tsp ground mustard
  • 3/4 tsp cayenne pepper (more or less to taste)
  • 1/2 tsp garlic salt
  • 1/2 cup ketchup
  • 3 tbsp brown sugar
  • 2 tbsp butter
  • 1/2 tsp Sriracha or hot sauce of your choice

How to make it

  • Place beef in crock pot.
  • In a small bowl, combine water & bouillon/stock with Worcestershire, vinegar, garlic, chili powder, mustard, cayenne, and garlic salt. Whisk well to combine. Pour 2/3 mixture over beef, reserving 1/3 in fridge for sauce.
  • Cover crock and cook on low for 5 hours, or until meat is tender.
  • Remove from cooker and carefully shred with 2 forks, return and heat through.
  • Place refrigerated mixture in a small sauce pan. Add ketchup, sugar, butter and hot sauce. Bring to boil, reduce to simmer. Simmer uncovered for 2-3 minutes.
  • Serve beef topped with sauce. Makes great sandwiches but serve as you please!

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