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BBQ Pulled Beef

This slow-cooker pulled BBQ beef is sah simple and sah tasty!

I love meals like this because they make huge batches (awesome for leftovers and meal prep), and also because you can use less-expensive cuts of meat.


  • 1-1.5kg boneless grass-fed beef chuck roast

  • 1 large brown onion, thinly sliced

  • 180g can tomato paste

  • 2 tablespoon Dijon mustard

  • 1 ½ tablespoon apple cider vinegar

  • ½ cup water

  • 2 teaspoons garlic powder

  • 1 ½ teaspoons oregano, dried

  • 2 teaspoons chili powder

  • 2 teaspoons smoked paprika

  • 1 teaspoon salt

  • ½ teaspoon black pepper


  1. Place the sliced onions on the bottom of the slow-cooker

  2. Cut beef into 3 chunks. If searing meat before placing in the slow cooker, heat 1 Tbsp. fat of choice in a large skillet over medium-high heat. Once the skillet is hot, add beef and sear 4-5 minutes on each side, turning once.

  3. Transfer meat to slow cooker and place on top of the onions

  4. Mix together remaining ingredients in a bowl and pour over beef and onions

  5. Stir the meat, onions and sauce together

  6. Cook on low heat for 8-10 hours or until meat is tender and shreds easily

  7. Remove meat from slow cooker to a baking dish and shred with 2 forks

  8. Return meat to slow cooker and stir into onions and sauce before serving

This is awesome served in wraps (stay tuned for the home-made wrap recipe), alongside coleslaw or veggies, or even on top of rice or quinoa.

You can also sore leftovers in a container in the fridge for up to 4 days or freeze for longer!

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