We have a lot to thank the Americans for when it comes to slow cooked meat. Originally prepared in the United States to transform the tougher — and often cheaper — cuts of meat into mouth-watering and versatile dishes, pulled beef has now become a highlight in cuisines all over the world.
This pulled steak slow cooker recipe really hits the spot: it’s tender, a bit smokey, and a little bit sweet. It’s sure to be a crowd favourite.
How to make our pulled steak slow cooker recipe: key tips
The great thing about this recipe is that it’s remarkably easy. You don’t even need to cut the steak up! In true ‘set and forget’ style, you simply need to put everything into the slow cooker and forget it while you go off and enjoy your day. When you return, you’ll be rewarded with a dish that really does give off the impression you’ve been slaving away in the kitchen for hours.
What goes into our pulled steak slow cooker recipe?
It goes without saying that the real hero of this recipe is the beef. Use any slow-cooking cut of beef, such as brisket or blade steak. We recommend you choose a thickly cut piece rather than a thin steak. I used a piece of chuck roast that was about 4cm thick.
We recommend serving this recipe with mashed potato and greens. Alternatively, you could pile it onto toasted burger buns with coleslaw and pickles and create the ultimate pulled steak burger.
Recipe and photo by Greer Worsley with additional notes by the Australia’s Best Recipes team.
Ingredients
- 1 brown onion, sliced
- 1kg chuck beef steak
- 2 tsp smoked paprika
- 1 cup barbecue sauce
- 1 cup chicken or beef stock, or water
Method
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Step 1Place onion in the base of a slow cooker. Season steak well on both sides and sprinkle with paprika. Place steak in slow cooker on top of onions. Pour over barbecue sauce and stock or water.
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Step 2Cover with lid and cook on high for 5-6 hours, or low on 8-9 hours, until beef is tender. Pull or shred the meat with two forks, then stir through the barbecue sauce liquid that remains in the base of the slow cooker.
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Step 3Serve with mashed potato and greens, or pile onto toasted burger buns with coleslaw and pickles.
Recipe Notes
What cut of beef should I use for this recipe?
Use any slow-cooking cut of beef, such as brisket or blade steak. We recommend you choose a thickly cut piece rather than a thin steak. I used a piece of chuck roast that was about 4cm thick.
How long can I keep leftovers for?
Leftovers can be stored in the fridge for up to 5 days and in the freezer for up to 6 months. I recommend storing in serving-sized containers so you can avoid reheating too much at a time.
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