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–+ servings
a close up image of pulled beef so you can see the fork tender texture.

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 packed with bold, tangy flavor. Whether you're piling it onto hamburger buns, stuffing it into tacos, or meal-prepping it for burrito bowls, it's one of the easiest ways to turn a tough cut of meat into something absolutely irresistible.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 4 minutes
Servings 8 people

Equipment

Ingredients
  

Instructions
 

Slow Cooker Instructions

  • Place beef chuck into a slow cooker.
  • Sprinkle salt and Italian seasoning evenly over the meat.
  • Pour banana peppers and their pickling liquid over the top.
  • Add balsamic vinegar and sprinkle brown sugar over the meat.
  • Pour water (or beef broth) around the sides of the meat.
  • Cover and cook on low for 8–10 hours or high for 5–6 hours, until beef is tender and shreds easily.
  • Let rest for a few minutes, then shred directly in the slow cooker and stir into the juices.
  • Sprinkle with a few hefty pinches of flaky salt before serving.

Oven Instructions

  • Preheat oven to 325°F.
  • Place beef chuck in a Dutch oven or heavy-bottomed pot with a lid.
  • Sprinkle salt and Italian seasoning evenly over the meat.
  • Pour in banana peppers, their pickling liquid, and balsamic vinegar.
  • Sprinkle brown sugar over the top, then pour water (or broth) around the sides of the roast.
  • Cover with a tight-fitting lid and bake for 4 hours, or until the beef is fork-tender.
  • Let rest for a few minutes before shredding directly in the pot and mixing into the juices.
  • Sprinkle with a few hefty pinches of flaky salt before serving.

Notes

KOSHER SALT RATIOS:
  • for 3lbs of meat - use 1.5 teaspoon salt
  • for 4lbs of meat - use 2 tablespoon salt
  • for 5lbs of meat - use 2.5tbsp of salt
To make the flavors Mexican inspired, follow these instructions: 
  • Swap the Italian seasoning for a half packet of taco seasoning OR a combo of 1 teaspoon garlic powder, 1 tablespoon cumin, a dash of cayenne pepper and 1 teaspoon smoked paprika. 
  • Swap the banana peppers for either green chiles, chipotle peppers or pickled jalapenos if you like it spicy. If you don't, use a can of fire roasted tomatoes instead. 
  • Swap out the balsamic vinegar orange juice or beer  for a richer, more citrusy depth.
  • Add a spoonful of tomato paste and a roughly chopped large onion to the pot for extra umami.
  • Finish with a handful of fresh cilantro or lime juice once the beef is shredded for a bright, zesty finish.
  • The follow the instructions as written.
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