Pulled Beef Recipe (How to Cook a Round Roast)

Pulled Beef Recipe (How to Cook a Round Roast)

Coat the bottom of a dutch oven or a large pot with cooking oil and place it on the stove over medium-high heat. When the oil begins to shimmer, place the roast in the pot and brown the meat on all sides, about 4 minutes per side.

Preheat the oven to 375°F. Once it's heated, cook the meat for 60 minutes. Adjust the cooking time if you have a bigger or smaller roast. Just cook the roast beef for 20 minutes per pound.

What's the best way to cook a round beef roast?

If you are using an oven, preheat it to 250 degrees. Cut the vegetables in large chunks. Sear the roast. Place the roast in an oven-safe pot for which you have a cover or place in slow cooker. Toss the onion, garlic and celery in the hot frying pan that you seared the beef in. Stir it often or it will burn.

What's the best way to make pulled beef?

To make the pulled beef: Place your chuck roast (or roasts) on a cutting board and use a knife to stab a few holes on all sides of the meat. Whisk together some olive oil and red wine vinegar then rub it all over the meat. Sprinkle evenly with salt, pepper, basil, parsley, and garlic powder.

Shredded Beef Chuck Roast Recipe

If you used a Dutch oven for the searing process, you could place this vessel right into the oven. If you used a frying pan, transfer your meat and additional ingredients into a roasting pan. Bake for two hours at 350°F. After two hours, turn your oven down to 250°F and cook for an additional three to five hours.

Smoked bottom round roast cooked low and slow over oak wood for the perfect plate of barbecue beef. Prepared with a quick dry brine and Texas-style paprika and garlic dry rub, this delicious beef cut can feed a crowd! Learn how to smoke bottom round with our easy smoking recipe.

Braised bottom round roast. For a tender, juicy bottom round roast, follow the steps below. Rub a 3lb to 5lb roast with your favorite dry rub or just salt and pepper and let sit at room temperature for an hour. Preheat oven to 350°F; Coat the bottom of a large dutch oven with oil and sear each side of the meat until brown on all sides.

Put beef back into your pot with onions, worcestershire sauce, and pour broth on top. Close pressure cooker lid (one that is not attached) and steam valve and set to high pressure for 50 minutes. Then allow steam to naturally release when done. Lift lid when steam is gone and add vegetables.

Prep and Cook Your Roast. Preheat the oven to 400 degrees Fahrenheit if you are dry-roasting your bottom round roast, and 250 if you are using a Dutch oven. Season the meat. Mix the salt, pepper, flour and any other herbs and spices you are using in with the oil until you have a thick, spreadable paste. Coat the roast evenly with the mixture.

Crock Pot Shredded Beef Recipe

While I love a good barbacoa or shredded beef with delicious flavors, if I’m going to cook 3–4 pounds of beef for just me and my husband, I want to have the option of re-purposing it for several meals and we don’t like to eat the same exact thing over and over again.. 4-Ingredient Multi-Purpose Instant Pot Shredded Beef Recipe. Enter: this easy and delicious Instant Pot Shredded Beef.

A top round roast is a relatively lean section of meat taken from the inside of a cow’s hind leg. Despite being an inexpensive slice of meat, it is lean and very flavorful. Like its name suggests, roasting is the most common way to cook a top round roast, although it can be incorporated into stews.

To slow cook a top round roast, brown it with seasonings the day before and refrigerate overnight. The next day, add herbs, vegetables and beef stock, and cook on high for 6 hours. Crockpot Top Round Roast Recipe

This Instant Pot Shredded Beef is so versatile. It’s a great way to batch cook beef to use for tons of recipes. You can use for enchiladas, nachos, sandwiches, tacos, taquitos and other recipes. It’s just a great flavorful way of cooking a chuck roast to use throughout the week for other recipes. Instant Pot Shredded Beef

A quick and easy way to use up the remainder of your roast beef is by recreating this enchiladas recipe by Tastes Better From Scratch. The recipe slowly cooks their beef in the slow cooker and then shreds it before putting it in the flour tortillas, but as you’ll be using already roasted beef, you can choose to shred it with your hands and then mix with your seasoning in a pan.

The Best Slow Cooker Shredded Beef Recipe

Slow-cooker beef pot roast Get out the slow cooker for this recipe, then walk away for 6 hours. Beer-braised short ribs Beef ribs give a really sticky result when braised in this American-style recipe. Pulled firecracker beef Pull-apart beef with a smoky sauce to serve on wraps or with baked potatoes. One-pot beef brisket & celery

Cooking Directions: Slow Smoked Beef Round Roast. Generously sprinkle seasoning all over the roast, insert your meat probe into your roast. Preheat the grill to 225 degrees (122c) and place the roast directly onto the grill. We did this one for about 4 hours for an internal temperature around 130 degrees (54c) for rare.

Deselect All. One 5-pound boneless chuck roast. Salt and black pepper. 1 large red onion, sliced. 1/4 cup cider vinegar. 4 tablespoons all-purpose flour

Instructions. Place thawed roast beef, gravy mix, onion mix and water or beef broth in crock pot. Set crock pot on high for 5 hours or low for 8 hours. Shred meat and serve on buns or on top of rice (or eat plain!)

Remove roast from upper rack and add to braising liquid, liquid should come up half of the roast. Add more water or stock if needed. Braise/cook roast until internal temperature reaches 205 degrees F. Sauce. Option 1: Remove roast from braising liquid. Wrap in foil and rest.

Tender Slow Cooker Pulled Beef

Set beef aside. Add carrots, onion, and celery to pot and cook, stirring frequently and scraping up browned bits from bottom of pan until vegetables are well-browned and beginning to tenderize, about 8 minutes total. Return beef to pot and add chicken stock, bay leaves, and thyme. Bring to a boil, cover pot, and place in oven.

Cut up potatoes, onions, and celery in to fairly large chunks and place in a slow cooker. Put roast on top of vegetables. Place 3 bouillon cubes randomly on top of roast and pour in water. Cover, and cook on low for 6 to 8 hours or High for 4 to 5 hours.

2. Season the fat with salt and pepper and rub in a little flour or mustard powder, if you like. 3. Lay the beef on top of the two onion halves in a roasting tin and roast for 20 mins before turning down to 180C/160C fan/gas 4 and cooking for 1 hr 40 mins. Remove and rest for at least an hour.

In this Instant pot bottom round roast recipe, I use their grass-fed bottom round roast. And boy, is this meal scrumptious! Helpful tips. According to this awesome guide from the people who made the Instant pot, allow 20 – 25 minutes of cooking time for your roast per pound. The Instant pot takes a good 15 – 20 minutes to come to pressure.

For the best, sliceable roast beef, choose an eye of round roast. This recipe will work for anything between 3 1/2 to 4 1/2 lb roast. Rub the salt over the surface of the beef and wrap tightly in plastic wrap. Store in the refrigerator for at least 12, preferably 24 hours. Preheat oven to 225F.

Tender Eye of Round Roast

Smoke the Chuck Roast. Place the chuck roast directly on the smoker grate. Use the water pan if you have one in your smoker. Let it smoke cook for about 1.5 to 2 hours per lb or until it reaches 195°F in the center. While weight is what we use to estimate the time, thickness is a big factor.

This easy Instant Pot recipe transforms what’s typically considered a less-desirable cut of meat into succulent, perfectly rare roast beef with a richly savory jus. Get the Recipe: Instant Pot Eye of Round Roast Beef. How to Make a Roast Beef and Cheddar Sandwich. How to Make French Dip Pizza. Close.