Print Options:

Slow-Cooker South-Western Pulled Beef

Yields250 ServingsPrep Time10 minsCook Time8 hrsTotal Time8 hrs 10 mins

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).

 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

Nutrition Facts

250 servings

Serving size

13 cup Servings

Amount per serving
Calories290
% Daily Value *
Total Fat 14g18%
Total Carbohydrate 12g5%
Protein 30g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.