- 1
Ingredients
- One 1.5-2.5 pound roast (though you can use a larger one)
- 0.5 cup of beef stock (preferred) or water
- 2 quarts/ liters of tomato sauce
- 1 large onion
- 1 large carrot
- Celeriac or celery (about the same volume as carrot)
- 1-2 cloves garlic, chopped fine
- Salt and pepper to taste
- 2-3 bay leaves
- 0.5-1.5 teaspoons cider vinegar
Preparation
Step 1
PULLED BEEF RECIPE (HOW TO COOK A ROUND ROAST)
Published by Joel MacCharles 4 Comments
Pulled beef? It’s similar to pulled pork and, although it takes a day to be ready, requires minimal work or supervision. I’ll include directions on how to cook it in the oven or slow cooker – both methods are just as easy!
pulled beef, how to cook a round roast, how to pull beef, can you pull beef like pulled pork?To make pulled beef, start with a roast of any kind. I generally use a 1.5-2.5 pound roast (in this case I used a round roast). By the time I’m done I’ll have 8-12 cups of pulled beef and sauce (it reheats and freezes very well).
To eat it, serve pulled beef on tacos, sandwiches, add it to sauces or stirfrys, top a pizza with it or eat it in any dish you’d use ground beef (or coarse chuck). In the photo I served it on top of a pita with a pile of hummus as an open-faced sandwich.
You really can’t overcook this. It’s ready when it falls apart but the braising process will keep the meat moist and fantastic. It’s perfect for overnight cooking or to leave in a slowcooker over a full day.
Before continuing, I highly recommend reading my detailed instructions of how to sear a roast and avoid the three most common mistakes. A good sear is critical for this recipe so don’t skip it!
PULLED BEEF – INGREDIENTS
One 1.5-2.5 pound roast (though you can use a larger one)
0.5 cup of beef stock (preferred) or water
2 quarts/ liters of tomato sauce
1 large onion
1 large carrot
Celeriac or celery (about the same volume as carrot)
1-2 cloves garlic, chopped fine
Salt and pepper to taste
2-3 bay leaves
0.5-1.5 teaspoons cider vinegar
PULLED BEEF – INSTRUCTIONS
If you are using an oven, preheat it to 250 degrees.
Cut the vegetables in large chunks.
Sear the roast.
Place the roast in an oven-safe pot for which you have a cover or place in slow cooker.
Toss the onion, garlic and celery in the hot frying pan that you seared the beef in. Stir it often or it will burn. Cook for two minutes.
Add the garlic for 10 seconds (it will burn quickly if not).
Add the water or stock, stir. This will deglaze the pan (release brown spots from the pan which will add more flavor to the recipe).
Add the vegetables and all remaining ingredients (other than the vinegar) to the dish with the beef in it. Count the bay leaves.
Cook until the beef falls apart:
If using the oven; this takes 6-10 hours to finish (I will do it overnight)
The slow cooker will complete the task in 8-10 hours on low (though your cooker may vary).
Before pulling the beef, remove it from the pot and allow it to cool (this makes it easier to work with).
Remove the bay leaves (and discard).
Cool the liquid (there’s no need for some food processors, such as our Vitamix, which can handle hot liquid).
Blend the liquid until it reaches the consistency you like (I like mine slightly chunky).
Pull the beef by separating it with two forks. Once it’s pulled as much as you’d like, add as much sauce as you’d like.
Finish the recipe by seasoning with salt, pepper and 0.5 teaspoon of cider vinegar. It shouldn’t taste acidic but should be very savory. If it’s not savory enough for you, add another half teaspoon of cider vinegar and taste. Repeat until satisfied (generally this is between 0.5-1.5 teaspoons of vinegar for me)!
This is delectable!
Pulled beef? It’s similar to pulled pork and, although it takes a day to be ready, requires minimal work or supervision. I’ll include directions on how to cook it in the oven or slow cooker – both methods are just as easy!
To make pulled beef, start with a roast of any kind. I generally use a 1.5-2.5 pound roast (in this case I used a round roast). By the time I’m done I’ll have 8-12 cups of pulled beef and sauce (it reheats and freezes very well).
To eat it, serve pulled beef on tacos, sandwiches, add it to sauces or stirfrys, top a pizza with it or eat it in any dish you’d use ground beef (or coarse chuck). In the photo I served it on top of a pita with a pile of hummus as an open-faced sandwich.
and avoid the three most common mistakes. A good sear is critical for this recipe so don’t skip it!
If you are using an oven, preheat it to 250 degrees.
Cut the vegetables in large chunks.
Place the roast in an oven-safe pot for which you have a cover or place in slow cooker.
Toss the onion, garlic and celery in the hot frying pan that you seared the beef in. Stir it often or it will burn. Cook for two minutes.
Add the garlic for 10 seconds (it will burn quickly if not).
Add the water or stock, stir. This will deglaze the pan (release brown spots from the pan which will add more flavor to the recipe).
Add the vegetables and all remaining ingredients (other than the vinegar) to the dish with the beef in it. Count the bay leaves.
If using the oven; this takes 6-10 hours to finish (I will do it overnight)
Before pulling the beef, remove it from the pot and allow it to cool (this makes it easier to work with).
Vitamix
Blend the liquid until it reaches the consistency you like (I like mine slightly chunky).
Pull the beef by separating it with two forks. Once it’s pulled as much as you’d like, add as much sauce as you’d like.
Finish the recipe by seasoning with salt, pepper and 0.5 teaspoon of cider vinegar. It shouldn’t taste acidic but should be very savory. If it’s not savory enough for you, add another half teaspoon of cider vinegar and taste. Repeat until satisfied (generally this is between 0.5-1.5 teaspoons of vinegar for me)!
Pizza Variation: Pulled Beef, Hummus and Charred Onion
Recap: PreserveSwap in Toronto (HomeEc #23!)