Pulled Beef (Serves 6-8)


  • 4 lbs. beef chuck roast;
  • 2 cups Svante’s beef stock;
  • 1 cup balsamic vinegar;
  • 1 cup ketchup;
  • 1/4 cup honey
  • 1 tbsp. Dijon mustard;
  • 2 garlic cloves, minced;
  • 1 tbsp. paprika;
  • 2 tbsp. chili powder;
  • 1 tsp. onion powder;
  • Sea salt and freshly ground black pepper;


  • Combine the paprika, chili powder, onion powder, minced garlic in a bowl and season with salt and pepper to taste.
  • Rub the chili mixture all over the beef roast and place in a slow cooker.
  • Pour in the beef stock and cook on low for 6 to 8 hours.
  • When the beef is almost done, combine the ketchup, balsamic vinegar, honey, mustard in a saucepan over medium heat. Season with salt and pepper to taste.
  • Bring to a boil and let simmer for 12 to 15 minutes to make BBQ sauce to go over the beef.
  • Remove the beef from the slow cooker and drain any remaining juice.
  • Shred the beef using two forks, and return to the slow cooker.
  • Pour the balsamic BBQ sauce over the beef, stir to combine, and cook for another 30 minutes on high.

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