Slow Cooker Pulled Beef on Sourdough
Tender slow-cooked beef shoulder shredded in a tangy homemade honey-dijon barbecue sauce and piled high on crisp toasted sourdough.
Tender, pull-apart beef makes one of the most satisfying comfort meals around, especially when simmered low and slow in a wholesome barbecue glaze. Tangy apple cider vinegar, sharp Dijon mustard, and raw honey bring bold depth to rich tomato and grass-fed roast. Piled over thick, toasted slices of sprouted sourdough, each open-faced serving delivers a protein-packed meal with zero refined sugars.
Ingredients
Every ingredient is a real Clearshelf product, scored- 961 1/3 kg beef shoulder roast, patted dry and trimmed of excess outer fat
- 971 tbsp avocado oil
- 1 1/2 tsp salt
- 1/2 tsp black pepper, freshly ground
- 801 tbsp smoked paprika
- 91
- 921/2 cup organic tomato paste
- 863/4 cup beef broth
- 933 tbsp apple cider vinegar
- 943 tbsp raw honey
- 89
- 776 slices sprouted sourdough spelt bread
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
Spend 5 minutes seasoning the beef: pat the beef shoulder roast dry with clean towels, then coat all sides thoroughly with salt, black pepper, smoked paprika, and garlic powder.
- 2
Spend 5 minutes preparing the barbecue braising sauce: in a bowl, whisk together the organic tomato paste, beef broth, apple cider vinegar, raw honey, and Dijon mustard until thoroughly blended.
- 3
Heat the avocado oil in a wide skillet over medium-high heat. Sear the seasoned beef shoulder roast for 10 minutes, turning periodically until a deep golden-brown crust forms across all sides.
- 4
Transfer the seared beef shoulder roast into the slow cooker and pour the honey-dijon tomato barbecue sauce over the meat. Secure the lid and cook on low heat for 425 minutes until completely fork-tender.
- 5
Transfer the beef shoulder roast onto a large cutting board and shred the meat apart using forks. Stir the pulled beef back into the sauce in the slow cooker and let it rest warm for 3 minutes to absorb the juices.
- 6
Broil the sprouted sourdough spelt bread slices on a baking tray for 2 minutes until golden and crisp. Spoon generous portions of the warm pulled beef over each toasted slice and serve.
Leftover shredded beef stores well in an airtight container in the refrigerator for up to 4 days and freezes beautifully with its juices for up to 3 months. For an extra punch of acidity, top each open-faced sandwich with homemade pickled red onions.
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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.