Place the beef chuck roast into the bottom of a large slow cooker, fat side up. There’s no need to brown it first—my uncle always said the slow cooker and the beer would do all the work.
Sprinkle the dry onion soup mix evenly over the top and sides of the roast, pressing it in lightly so it sticks to the surface.
Slowly pour the dark beer around the roast in the slow cooker, avoiding rinsing all the soup mix off the top. The liquid should come at least one-third of the way up the sides of the meat.
Dark beer being poured into a slow cooker over seasoned beef roast
Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or until the beef is very tender and easily pulls apart with a fork. For a smaller roast (around 3 lb), start checking at 8 hours.
Once the roast is done, carefully transfer it to a large plate or platter. Use two forks to gently pull it into large chunks, keeping some bigger pieces so it looks hearty and rustic.
Stir the cooking liquid in the slow cooker to combine; it should be a rich, dark, glossy gravy. If there’s excess fat on top, you can skim it with a spoon. Spoon the hot gravy over the pulled beef on the plate so it’s glistening and falling apart in the sauce.
Pulled beef roast on a platter with glossy dark gravy
Serve the beef roast right away while it’s steaming hot, making sure everyone gets plenty of the dark, savory gravy over their portion.
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