Slow cooked pulled beef in red Staub ramekin on black background
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Slow Cooked Pulled Beef

Pulled beef seared and slow cooked in a dutch oven with wine and broth, perfect for curries, tacos, or just on its own. 
Course Main Course
Cuisine American, BBQ, dairy free, gluten free, grain free, healthy, keto, ketogenic, low carb, nut free, paleo, refined sugar free, soy free, sugar free
Prep Time 15 minutes
Cook Time 6 hours 45 minutes
Total Time 7 hours
Servings 12
Author Alicia Pope

Ingredients

  • 2 lb chuck roast
  • 2-3 tbsp ghee
  • 1 clove garlic
  • 1/4 cup diced white onions
  • 1/2 bottle of red wine good stuff that you would actually drink
  • 1 1/2 cups bone broth
  • 1 tsp Himalayan sea salt
  • 1/2 tsp pepper

Instructions

  • Bring chuck roast to room temperature and preheat the oven to 200 F.
  • Put a dutch oven on the stove on medium-high heat. Add ghee, making sure the melted ghee fully coats the bottom of the dutch oven.
  • Place chuck roast in dutch oven to brown for about 1 minute. Flip and brown each side for 1 minute or until the edge is light brown.
  • salt and pepper the chuck roast on each side as you flip and brown
  • Add garlic and onion to Dutch oven. Add wine and let simmer for 1 minute. 
  • Add bone broth to Dutch oven.
  • Cover the Dutch oven and place the entire chuck roast in the preheated oven. Bake for 6 hours.
  • Remove the lid and continue cooking the beef for an additional 45 minutes.
  • Remove from oven and let sit for 10 minutes.
  • Remove beef from the sauce. Using a fork, pull beef apart into pulled beef.
  • Serve and enjoy!

Notes

This recipe freezes well and can be used in tacos, pumpkin curry, pumpkin pasta, risotto, and basically anything else you think pulled pork would be great in.  
 
It's a great way to use the full animal and reduce waste.