Eric’s Slow-Cooker (or Oven-Braised) Pulled Beef

Eric’s Slow-Cooker (or Oven-Braised) Pulled Beef

AuthorJulie

canola or olive oil, for cooking
1 eye of round or top round beef roast
2 onions, halved and thinly sliced
1 1/2 cups beef stock
1 1/2 cups barbecue sauce
2 Tbsp. brown sugar
2 Tbsp. balsamic vinegar
2 Tbsp. grainy mustard
a few cloves of garlic, crushed

1

In a heavy skillet, heat a drizzle of oil over medium-high heat and brown the roast on all sides. Meanwhile, toss everything else together in a slow cooker or ovenproof casserole; top with the browned meat. Cover and cook on low (in the slow cooker) for 6-8 hours, or cover and bake at 275F-300F for 6ish hours. Using two forks, pull the meat apart in the sauce and serve on soft buns. Serves about 10 (depending on the size of your roast).

Category

Ingredients

 canola or olive oil, for cooking
 1 eye of round or top round beef roast
 2 onions, halved and thinly sliced
 1 1/2 cups beef stock
 1 1/2 cups barbecue sauce
 2 Tbsp. brown sugar
 2 Tbsp. balsamic vinegar
 2 Tbsp. grainy mustard
 a few cloves of garlic, crushed

Directions

1

In a heavy skillet, heat a drizzle of oil over medium-high heat and brown the roast on all sides. Meanwhile, toss everything else together in a slow cooker or ovenproof casserole; top with the browned meat. Cover and cook on low (in the slow cooker) for 6-8 hours, or cover and bake at 275F-300F for 6ish hours. Using two forks, pull the meat apart in the sauce and serve on soft buns. Serves about 10 (depending on the size of your roast).

Eric’s Slow-Cooker (or Oven-Braised) Pulled Beef
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