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Pulled Beef

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  • 1 1/2 - 2 1/2 lb Beef roast
  • 1/2 cup Beef stock
  • 2 quarts Tomato sauce
  • 1 large Onion
  • 1 large Carrot
  • Celeriac or celery, about the same volume as the carrot
  • 1-2 cloves Garlic, finely chopped
  • Salt to taste
  • Pepper to taste
  • 2-3 Bay leaves
  • 1/2 tsp Cider vinegar, more to taste


  1. If you are using an oven, preheat it to 250F.
  2. Cut the vegetables in to large chunks.
  3. Sear the roast in a large skillet over medium-high heat.
  4. Place the roast in an oven-safe pot with a cover, or place in a slow cooker.
  5. Toss the onion, garlic and celery in the hot frying pan that you seared the beef in.  Stir it often or it will burn. Cook for 2 minutes.
  6. Add the garlic and cook for only 10 seconds.
  7. Add the stock and stir. This will deglaze the pan.
  8. Add the vegetables and all remaining ingredients (other than the vinegar) to the dish with the beef in it.
  9. Cook until the beef falls apart:
    1. If using the oven, this takes 6-10 hours.
    2. The slow cooker will cook it in 8-10 hours on low.
  10. Once falling apart, remove the roast from the pot and allow it to cool.
  11. Remove and discard the bay leaves.
  12. Cool the liquid, then blend it until it reaches the consistency you like.
  13. Pull the beef by separating it with two forks. Then add as much sauce as you’d like.
  14. Finish by seasoning with salt, pepper and 1/5 tsp of cider vinegar. If it’s not savory enough, add another half tsp of cider vinegar and taste.  Repeat until satisfied.
  15. Serve warm.


Recipe adapted from