Easy Slow Cooked Pulled Beef Recipe (Crockpot or Oven)

This slow cooked pulled beef recipe is the answer to your busy weekday dinner dreams—tender, juicy, and made in the oven or in a crockpot. Whether you're piling it onto hoagie buns, stuffing it into tacos, or meal-prepping it, it's one of the easiest ways to turn a tough cut of meat into something absolutely irresistible.

Why You’ll Love It

Wondering how to make pulled beef that’s both foolproof and insanely versatile? Start with this great recipe—it’s about to become your new bestie in the kitchen!

This slow-cooked pulled beef starts with a beef chuck roast. In my opinion, it's one of the best cuts of beef for slow cooking thanks to its hearty marbling and connective tissues that break down beautifully over low heat.  

And with just a handful of simple ingredients—banana peppers, balsamic vinegar, brown sugar, and water—this dish delivers an amazing flavor that tastes like it took all day to make… because, well, it did. But without any of the babysitting.

You can use a braising pot, dutch oven or a crock pot. And luckily for us, no matter which method you choose, the vessel does all the heavy lifting. Slowly transforming this tough cut of meat into tender beef that falls apart with the touch of a fork. 

It’s the perfect slow cooker meal for meal prep, potlucks, or those nights when you want a little comfort without firing up the grill. 

We love to serve them over cheesy mashed potatoes with some roasted veggies on the side. Or loaded into beef sandwiches with olive oil toasted hoagie rolls, melted provolone and creamy sriracha sauce sopped up with all the pan drippings (aka au jus). 

You can even use this as a base for slow cooker BBQ by adding your favorite homemade barbecue sauce right at the end.

Want to switch things up? Change up a few ingredients and this mexican shredded beef makes the best filling for beef tacos, beef enchiladas, or even some tortilla chips loaded nachos too. I’ve got a whole section below on how to make it extra saucy and flavorful for Mexican inspired nights - so be sure to check that out!

It’s one of those delicious slow cooked recipes you’ll come back to again and again. So let's get to it, yall!

Ingredients & Substitutions

Here are the handful of ingredients that you'll need to make this delicious pulled beef recipe. If you want exact amounts, don't forget to scroll to the printable recipe card at the bottom of this post.

• Beef chuck roast: This is the best cut of beef for pulled beef. You can also use other tough cuts of meat like a shoulder roast, rump roast, beef brisket, chuck eye roast, or even bottom round roast if that's what you've got. 
• Italian seasoning: Adds herbal flavor to balance out the tangy and sweet elements. You could also use a package of italian dressing seasoning but if you do, leave out the sugar because those packets have plenty. 
• Kosher Salt: Just enough to bring out all the savory depth. Depending on the size of the roast, you will use more or less. Find more about this in the notes section of the recipe card. 
• Banana peppers and their pickling liquid: This adds a tangy kick and extra moisture to help tenderize the beef.
• Balsamic vinegar: Adds richness, acidity, and that touch of sweetness that makes this recipe shine. Red wine vinegar or cider vinegar can also work if that's all you've got. If you're using the latter, divide the amount by half since it's not at sweet as balsamic. 
• Brown sugar: A little sweetness to balance the vinegar and peppers and also to caramelize the crust without having to sear it.
• Water: Helps create the cooking liquid. You can swap this for beef broth, a splash of orange juice or even beer for added flavor.
• Optional Additions: If you want to make it mexican flavored, check out the mexican section below. 

How to Make It in the oven

Making this slow cooked pulled beef in the oven is just as easy—and the result is just as juicy and tender. All you need is a heavy-bottomed pot with a lid and a few hours of hands-off time. Here’s how to do it:

• PREP THE MEAT: Preheat your oven to 325°F. Place the beef chuck in a Dutch oven or heavy-bottomed pot with a tight-fitting lid. Sprinkle the salt and Italian seasoning evenly over the top of the meat.
• ADD THE FLAVOR BOOSTERS: Pour the banana peppers and ½ cup of their pickling liquid right over the beef, then add the balsamic vinegar. Sprinkle the brown sugar across the top for a little sweet-and-sour magic.
• ADD LIQUID & COVER: Pour 2 cups of water around the sides of the roast (or sub in beef broth for extra flavor), then pop the lid on the pot nice and tight.
• BAKE LOW AND SLOW: Transfer the pot to the oven and bake for 4 hours, or until the beef is fork-tender and practically falling apart.
• SHRED & SERVE: Let the roast rest for a few minutes after baking. Then use two forks to shred the beef directly in the pot, mixing it into all those juicy, flavorful drippings.
• SAVE THE LEFTOVERS: Store any extras in an airtight container in the fridge for up to 4 days. Or freeze it in a freezer-safe container for up to 3 months for easy meals later.

How to make it in the Crockpot or Slow Cooker

Making pulled beef in the crock pot is the ultimate set-it-and-forget-it move—just toss everything in and let time work its magic. It’s an easy way to turn a tough cut of beef into melt-in-your-mouth goodness with almost zero effort.

• PREP THE MEAT: Place the beef chuck into the base of your slow cooker. Sprinkle the salt and Italian seasoning evenly over the top.
• ADD THE FLAVOR BOOSTERS: Pour in the banana peppers and ½ cup of their pickling liquid, followed by the balsamic vinegar. Sprinkle the brown sugar over the top.
• ADD LIQUID & COOK: Pour 2 cups of water around the sides of the meat (or use beef broth for more flavor). Then cover with the lid.
• SLOW COOK TO PERFECTION: Cook on low heat for 8–10 hours or on high heat for 5–6 hours. It's ready when the meat is fall-apart tender.
• SHRED & SERVE: Let it rest for a few minutes. Then shred the beef directly in the pot and mix it into the flavorful juices.
• SAVE: Got some leftovers of this slow cooked pulled beef? Simply store them in an airtight container for up to 4 days. Or place them freezer-safe container and keep them in the freezer for up tow 3 months. 

How to Make It Mexican-Style

If you’re craving something more in the Mexican cuisine lane—like shredded beef tacos, burrito bowls, or beef enchiladas—just tweak the flavor profile with a handful of ingredients:

• Swap the Italian seasoning for a combo of garlic powder, cumin, chipotle chiles, and green chiles or a roughly chopped large onion for a smoky, spicy base for the sauce ingredients.
• Use beef broth or orange juice in place of water for a richer, more citrusy depth.
• Add a spoonful of tomato paste to the pot for extra umami.
• Finish with a handful of fresh cilantro or lime juice once the beef is shredded. This yields a bright, zesty finish full of extra flavor.

What goes with Pulled Beef?

Here are some of my favorite easy recipes to pair with this delicious pulled beef recipe;:

• ​Slow Cooker Tortellini Casserole with Cheesy Chicken & Pesto
• White Cheddar Mashed Potatoes
• Southern Baked Beans
• Squash Casserole with Sour Cream
• Steakhouse Creamed Spinach
• Cheesy French Onion Crockpot Potatoes

And if this recipe tickles your fancy, you might also like some of these tasty meat recipes:

• Cider Braised Short Ribs
• The Best Dr Pepper Pulled Pork Recipe (Slow Cooker)
• Easy Slow Cooker BBQ Pulled Pork Sliders Recipe with my homemade bbq sauce
• Easy Pressure Cooker Pulled Pork Recipe
• Carne Asada Street Tacos

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