Sweet and Savory Pulled Beef Dinner

Name: Sweet and Savory Pulled Beef Dinner
Prep time: 25 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 6 servings
Ingredients: 1 teaspoon salt; 1 teaspoon ground mustard; 1 teaspoon barbecue seasoning; 1 teaspoon paprika; 1 teaspoon chili powder; 1/2 teaspoon pepper; 1 boneless beef chuck roast (3 pounds); 3 tablespoons olive oil; 1 large onion, halved and sliced; 1 large sweet red pepper, sliced; SAUCE:; 1 can (8 ounces) tomato sauce; 1/3 cup packed brown sugar; 3 tablespoons honey; 2 tablespoons Dijon mustard; 2 tablespoons Worcestershire sauce; 2 tablespoons soy sauce; 5 garlic cloves, minced; 4 teaspoons balsamic vinegar; 3/4 teaspoon salt; Cooked egg noodles

TEST KITCHEN APPROVED

6 Reviews

Total Time:Prep: 25 min. Cook: 6 hours

By Taste Of Home Editorial Team

Recipe by Patty Manocchi, Glenville, New York

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 21, 2022

Flavorful pulled beef is great served over rice or noodles for a more formal meal, or inside hard rolls for casual party sandwiches.—Patty Manocchi, Glenville, New York

TEST KITCHEN APPROVED

Sweet and Savory Pulled Beef Dinner

Contest Winner

6 Reviews Add your review

Yield:6 servings

Prep:25 min

Cook:6 hours

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Ingredients

1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon barbecue seasoning
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon pepper
1 boneless beef chuck roast (3 pounds)
3 tablespoons olive oil
1 large onion, halved and sliced
1 large sweet red pepper, sliced
sauce:

1 can (8 ounces) tomato sauce
1/3 cup packed brown sugar
3 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
5 garlic cloves, minced
4 teaspoons balsamic vinegar
3/4 teaspoon salt
Cooked egg noodles

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Directions

1
Combine the first six ingredients. Cut roast in half; rub with seasonings. In a large skillet, brown beef in oil on all sides. Transfer to a 4- or 5-qt. slow cooker. Top with onion and red pepper.

2
In a small bowl, combine the tomato sauce, brown sugar, honey, mustard, Worcestershire sauce, soy sauce, garlic, vinegar and salt; pour over vegetables. Cover and cook on low for 6-8 hours or until meat is tender.
3
Remove roast; cool slightly. Strain cooking juices, reserving vegetables and 1-1/4 cups juices; skim fat from reserved juices. Shred beef with two forks and return to slow cooker. Stir in reserved vegetables and cooking juices; heat through. Serve with noodles.