Slow-Cooker South-Western Pulled Beef

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junio 18, 2015

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).
[timer length=480]480 Minutes[/timer]

  • Prep: 10 mins
  • Cook: 8 hrs
  • 10 mins

    8 hrs

    8 hrs 10 mins

  • Productos: 13 cup Servings


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


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.

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.

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

Excellent source of iron (37% DV) and zinc (80% DV).


Información nutricional

Tamaño de la raciónPer cup (250 ml)
Proteínas30 g
Grasas Totales14 g
Total Carbohydrates12 g