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

Yields1 Serving

 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

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).