Melt-in-Your-Mouth Pulled Beef Recipe: Crock Pot or Instant Pot

Savory, melt-in-your-mouth pulled beef, made your way. Crock pot or Instant Pot, then piled onto sliders, tacos, salads, or noodles.

I originally shared this recipe back in February 2015, and today I’m updating it with new photos and extra tips!

This Pulled Beef is one of those recipes I make on repeat. A handful of pantry ingredients, a quick sear, and the crock pot (or Instant Pot) does the rest. At dinner time you’ve got rich, melt-in-your-mouth beef ready for anything. Pile it onto slider buns for game day. Tuck it into tacos. Spoon it over noodles. Toss it into a hearty salad.  Oh my GOSH the salads!

The secret is the broth. A savory mix of soy sauce, Worcestershire, brown sugar, and bouillon turns an ordinary chuck roast into something you’ll crave again and again. However you serve it, this one disappears fast.

How to Make This Pulled Beef Recipe

Ingredients for Pulled Beef

This recipe keeps things simple. You need a chuck roast, a handful of pantry staples for the broth, and a few spices. Full amounts are in the recipe card below, but here’s what’s worth knowing.

Chuck roast is the best cut for this. It’s full of connective tissue that breaks down low and slow, so the meat pulls apart easily. Bottom round works too if that’s what you have on hand, though it’s a touch leaner and won’t be quite as rich.

For the bouillon, I use Better Than Bouillon in the low sodium version. Any bouillon works fine but this is my favorite for flavor power!

Crock Pot Method

This is the classic way to make this recipe, and it barely takes any hands on time. Whisk together the broth, sear the beef for extra flavor, then let the crock pot do the rest for around eight hours on low. Once the beef shreds easily with two forks, stir it back into the juices and let it soak for a few minutes before serving.

If you don’t own a crock pot yet, the Ninja PossibleCooker PRO is my favorite. It sears the beef right in the pot, so you can skip the skillet entirely. It also holds heat far more evenly and reliably than the average crock pot I’ve tested.

Full step by step directions are in the recipe card below.

Instant Pot Method

This is my favorite way to make this recipe. Sear the beef right in the pot, whisk in the broth, and set it to high pressure for 55 minutes. Once it’s done, let the pressure release naturally, then shred the beef right in the pot and stir it into the juices.

For this recipe, I use the 8 quart Instant Pot Duo. Since this is a bigger batch of beef, the extra capacity keeps everything from crowding.

Full step by step directions are in the recipe card below.

Ways to Serve Pulled Beef

This beef is endlessly versatile, which is half the reason I make it so often. Pile it onto slider buns for game day, stuff it into tortillas for tacos, or spoon it over egg noodles or mashed potatoes. It’s just as good tossed over a hearty salad for something lighter.

Set out a few toppings and let everyone build their own:

• Buns or tortillas
• Favorite cheese
• BBQ sauce or ketchup
• Mayo or butter
• Lettuce, tomatoes, and onions
• Dill or sweet pickles
• Pickled or fresh jalapeños

Tips for the Best Pulled Beef

My top tip is the bouillon. I use Better Than Bouillon for the broth, and it gives you a rich, savory, beefy flavor that’s hard to beat. It’s also easier to find nationwide than some of the other brands.

A fatty cut of chuck roast makes a real difference too. The fat renders down and makes the whole broth richer. If your roast is on the leaner side, stir a few tablespoons of butter into the pot. It’s a great way to get that same richness back.

A few other things that help: sear the beef first for extra flavor, check it early since every cooker runs a little different, and let it rest in the juices for at least 20 minutes before serving.

How to Make Gravy

This beef is fantastic over egg noodles or mashed potatoes, and gravy makes it even better. You’ll also love a spoonful over the sandwiches themselves.

There’s plenty of rich broth left in the pot after cooking, and since it’s mostly lean, a butter roux is the way to go. For every cup of liquid, whisk together 2 tablespoons of butter and 2 tablespoons of flour into a roux, then stir it into the broth until it thickens.

Recipe Variations

This beef takes on so many personalities. Once you’ve got a batch made, here’s where to take it:

• Slider Style: Pickles and white cheddar on small buns, with a little spicy siracha if you’re feeling it.
• BBQ Sandwich Style: Stir some BBQ sauce right into the meat and pile it onto big buns.
• Mexican Style: Load it into quesadillas, tacos, nachos, or enchiladas.
• Pot Roast Style: Ladle gravy over the beef and serve it with pasta, rice, potatoes, or barley.
• Italian Beef Style: Grilled peppers and onions with melted mozzarella or provolone on a toasted bun.
• Philadelphia Style: Grilled peppers and mushrooms with provolone on a hoagie.
• French Dip Style: Swiss cheese on a hoagie, with the broth on the side for dipping.
• Hearty Salad Style: Toss it over a big salad with ranch dressing and a drizzle of barbecue sauce.

Storage and Freezer Instructions

Store leftovers in an airtight container in the fridge for up to 3 to 4 days.

This beef freezes beautifully. Portion it with a little of the cooking liquid into freezer bags or airtight containers. For best flavor and texture, use it within 2 to 3 months. It stays safe longer than that if it never thaws, but the taste and texture start to fade.

Thaw overnight in the fridge, then reheat gently on the stove or in the microwave. A splash of broth brings back the moisture.

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Crock Pot Pulled Beef

Juicy, savory, tender pulled beef — seared, then slow-cooked in a rich broth until it's melt-in-your-mouth tender. This is a wonderfully all-purpose recipe: pile it onto slider buns, sandwiches, hearty salads, noodles, or tacos. Make it in the crock pot or the Instant Pot (my favorite method).

Course dinner

Cuisine American

Keyword pulled beef recipe, pulled beef recipe slow cooker, pulled beef slow cooker

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 8

Mirlandra Neuneker

Author Mirlandra Neuneker

Cook ModePrevent your screen from going dark

Ingredients

• 2 cups hot water
• 3 Tablespoons beef bouillon I use Better Than Bouillon, low sodium — but use your favorite
• 2 Tablespoons soy sauce
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon brown sugar
• 4 Tablespoons dehydrated onion
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1/4 teaspoon ground cayenne pepper 1/2 teaspoon for more kick
• 1/4 teaspoon white pepper
• 1 teaspoon black pepper
• 3 lbs boneless chuck roast or bottom round

Instructions

Crock Pot Method

• Turn the crock pot to low. Add everything except the beef and whisk to combine.
• Heat a little oil in a skillet over high heat and sear the beef on all sides until well browned. This adds flavor and isn't required, but it's worth the extra few minutes.
• Add the seared beef to the crock pot, flipping once to coat.
• Cover and cook on low for 6–8 hours. All cookers are different, so check at 3 hours and see how the meat is doing. Flip the meat at this point if you like. Mine takes closer to 8 hours to cook.
• The meat is done when it shreds easily with two forks. Use a slotted spoon to transfer the beef to a plate and shred.
• Add the shredded beef back into the crock pot with the juices and stir to combine. Turn to the Keep Warm setting while you gather sandwich fixings, or until ready to eat. Let the beef sit in the juices for at least 20 minutes for best flavor.
• Serve the meat drained or in some of the sauce with a slotted spoon. Some people enjoy having the broth on the side for dipping.

Instant Pot Method

• Set the Instant Pot to Sauté. Cut the beef into 3-inch chunks. Working in two batches, brown the chunks on all sides, then remove and set aside.
• Add everything else — water, bouillon, soy sauce, Worcestershire sauce, brown sugar, dehydrated onion, onion powder, garlic powder, cayenne, white pepper, and black pepper — to the Instant Pot and whisk to combine.
• Return the browned beef and any accumulated juices to the pot.
• Secure the lid and set to high pressure for 55 minutes.
• Allow a natural release if possible.
• Shred the meat with two forks right in the pot, stir it into the juices, and serve.

Helpful Recipe Notes

To Make Gravy: This beef is excellent over egg noodles or potatoes, and both are even better with gravy.  The gravy can also go on the sandwiches if you like. There's plenty of rich broth/drippings left from cooking the meat, and it's very low fat, so the best option is a roux made with butter. Use the standard rule of 2 Tablespoons butter and 2 Tablespoons flour cooked into a roux for every 1 cup of liquid.

 

Your Rating Matters

When you leave a comment or star rating, it means more than you might think. It helps me understand what you’re enjoying, builds trust for other readers, and supports real, tested cooking content. If you have a moment, I’d truly appreciate you sharing your experience. - Mirlandra

Nutrition Estimate

Calories: 399kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 301mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 0.4mg

A Note on Nutrition

Nutritional info is an imperfect estimate. Please take it with a grain of salt.