Slow cooker southwestern pulled beef



10 min


13 One Cup Servings

* PLUS Cooking time: 480 minutes
Slow cooker southwestern pulled beef



  • 2 tbsp vegetable oil
  • 4 lb crossrib roast , or boneless blade pot roast
  • 1 cup beef broth
  • 28 oz can crushed tomatoes
  • 28 oz can whole tomatoes
  • 1 pouch Lipton Recipe onion soup mix , or onion roasted garlic soup mix
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 2 tbsp ground cumin
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 2 tbsp all-purpose flour


  • Heat oil in Dutch oven or heavy deep skillet over medium-high heat; brown beef all over, turning with tongs. Transfer to slow-cooker. Drain fat.
  • Reduce heat to medium. Add broth, tomatoes, Lipton Recipe Onion Soup Mix, tomato paste, chili powder, cumin, black pepper and cayenne to Dutch oven. Bring to boil over medium-high heat, stirring up any brown bits. Pour over beef. Cover and cook on low setting for 8 to 10 hours until beef is fork-tender.
  • Skim fat from liquid. Leave meat in sauce, remove twine. Whisk flour into 1/4 cup (50 mL) cold water; whisk into sauce in slow-cooker. Cover and cook on high, stirring once, until thickened, about 15 minutes. Use two forks to pull the beef into shreds.

Nutrition (per serving)

  • Calories
  • 290,
  • Protein
  • 30 g,
  • Carbohydrates
  • 12 g,
  • Fat
  • 14 g,

Enjoy this pulled beef pot roast with baked or mashed potatoes. Leftovers can become several next-day dinner options. The Pulled Beef can also be tucked in the freezer for frequent future fast meals!

Pulled Beef Meal Ideas:

Hot Beef Sandwiches:
Heat some Pulled Beef in microwave or saucepan. Spoon over split sub buns and top with ready-made coleslaw OR pan-fried onions and sliced pickled jalapeño peppers. Serve with green salad or raw veggies and dip.

Quick Quesadillas:
Spoon 1/2 cup (125 mL) Pulled Beef on half of 1 large flour tortilla; top beef with some shredded Cheddar cheese and sliced pickled jalapeño peppers. Fold tortilla over filling; repeat with 3 more tortillas. Bake on parchment paper-lined baking sheet in 400ºF (200ºC) oven, turning once, until golden, about 8 minutes per side. Makes 4 servings.

Taco Time:
Heat some Pulled Beef in microwave or saucepan; spoon into warmed taco shells or flour tortillas with your favourite taco fixings.

Mexican Shepherd’s Pie:
In 9 x 13-inch (3 L) baking dish, combine 4 cups (1 L) Pulled Beef, 1 can (19 oz/540 mL) EACH chili-style stewed tomatoes and kidney beans (drained and rinsed) and 2 cups (500 mL) frozen corn. Top with 4 cups (1 L) mashed potatoes (homemade or 1 pkg/907 g ready-made). Bake in 350ºF (180ºC) oven until heated through, about 30 minutes.

Recipe courtesy of the Beef Information Centre. For more recipes and to join the Make it Beef Club, visit