Trinioler's Slow Cooker Pulled Beef Recipe[]
- 4lb or larger roast
- Beef Broth/boiullion
- Onion
- Celery
- Carrots
- Brown sugar
- Salt
- Pepper
- Let the roast warm up to room temperature. Heat up a large pan with some oil to high temperature. Sear each side of the roast until brown and nommy.
- Prepare the slow cooker. Slice the onion, celery, and carrots and place them in the slow cooker. Add the roast. Add beef broth until it comes to about halfway up the roast. The veggies are there to keep the roast from touching the sides and add flavor. Add sugar, salt and pepper to taste.
- Turn the slow cooker onto low for about 4-6 hours. Turn roast halfway through.
- Remove roast from slow cooker and pat dry. Chill in fridge overnight.Reserve the braising liquid, and chill in the fridge.
- The next day, remove roast from the fridge and begin roasting in the oven at 250F or less for about 3 hours or until heated through.
- Meanwhile, remove the now solidified fat plug from the reserved braising liquid. Melt in a medium saucepan on medium heat.
- Once melted, add 2-3 tablespoons of flour and stir until the fat is completely absorbed by the flour. Use more as needed. This forms a roux. Brown the roux.
- Add the braising liquid to the roux. Whisk to mix.
- Raise the heat to high on the gravy.
- Continue cooking gravy until desired consistency is reached.
- When roast is done, remove from the oven and let cool for a few minutes.
- Use barbeque fork and a carving knife to pull the beef apart. Mix with gravy, serve on grilled buns, and enjoy!
This recipe is unhealthy as the fat has high saturated fat content leading to increased risk of heart disease, further the vegetables lose their vitamin content when refrigerated overnight.