Slow-Cooker Pulled Beef
Slow-Cooker Pulled Beef is a tender, shredded beef dish made by braising a tough cut of beef (like chuck roast) in a flavorful liquid over several hours. It's a staple of American comfort food, often seasoned with a barbecue sauce or a savory broth base, and is commonly served on buns or with sides. The slow-cooking method breaks down connective tissue, resulting in incredibly succulent meat.
🍽️ Nutrition at a glance
This dish is primarily high in protein and fat, with minimal carbohydrates unless a sugary sauce is added. It's an excellent source of iron, zinc, and B vitamins like B12. A typical serving without a heavy sauce contains roughly 300-400 calories.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 38 g |
| Carbs | 2 g |
| Fat | 20 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 450 mg |
| Iron | 4.5 mg |
| Zinc | 8 mg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 8 mg |
| Potassium | 350 mg |
| Phosphorus | 250 mg |
| Selenium | 30 mcg |
| Vitamin B6 | 0.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a cornerstone of American barbecue and home-style cooking, representing a practical way to transform an inexpensive, tough cut of meat into a flavorful, tender meal. Nutritionally, the slow-cooking process makes minerals like iron more bioavailable.
