Serves 6
490 min
Turmeric and Herb Pulled Beef
Recipe GLPRf99b17e67f6ff0
A slow-cooked chuck roast infused with warm turmeric, cayenne heat, and fresh herbs, resulting in tender, flavorful pulled beef. This spiced beef is cooked low and slow with aromatic vegetables and bone broth, creating a naturally gluten-free and paleo-friendly meal perfect for any occasion.
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Ingredients
3 lb chuck roast
1 tablespoon sea salt
2 teaspoons black pepper
1 teaspoon turmeric
1 teaspoon cayenne pepper
3 cloves garlic, finely chopped
1 yellow onion, sliced
1/2 cup bone broth
3 sprigs fresh rosemary
2 sprigs fresh thyme
Directions
Rinse the chuck roast thoroughly under cold running water and pat it completely dry with paper towels. Set aside on a clean cutting board.
In a medium bowl, combine the sea salt, black pepper, turmeric, cayenne pepper, and finely chopped garlic. Mix until well combined to create your spice rub.
Pour the bone broth into the bottom of a slow cooker and arrange the sliced yellow onion in an even layer.
Evenly coat all sides of the chuck roast with the spice mixture, pressing gently so the seasonings adhere to the meat.
Place the seasoned chuck roast into the slow cooker on top of the onions. Tie the fresh rosemary and thyme sprigs together with kitchen twine to form a bundle and place it in the slow cooker with the meat.
Cover and cook on high for 8 hours, turning the roast over halfway through cooking (after about 4 hours) to ensure even cooking and flavor distribution.
Once the cooking time is complete, the beef should be extremely tender. Remove and discard the herb bundle.
Using two forks, shred the beef directly in the slow cooker, working it apart into bite-sized pieces. The meat will pull apart easily when fully cooked.
Serve the pulled beef with the cooking liquid and onions spooned over the top, or reserve the liquid separately to spoon on at serving time.
