Crockpot Pulled Beef

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A few weeks before Rosh Hashana, when I was trying to figure out our menu for Shabbos of the first round of upcoming 3 day Yomim Tovim, I came up with this recipe. I didn’t want to leave on a flame or oven (thank you 3 day yahrzeit candle) but the food still needed to be fresh, easy and delicious. Enter the Crockpot and this heavenly pulled beef.

Let me back up. We don’t usually do cholent for Shabbos lunch. We enjoy eating it, but it doesn’t always agree with us (if you know what I mean). And seriously who said that you HAVE to have cholent anyway?  So, our usual Shabbos lunch is grilled chicken cutlets with different salads or yapchik (YUM!!!!!) and  now added to our repertoire is this crock pot pulled beef! I tweaked this recipe and made it no fail. It literally takes minutes to put together and comes out perfectly each time. We usually use the beef in a make- your- own taco bar with tons of add ons like guacamole, pico de gallo, shredded cabbage, and cilantro. I give the fam a choice of soft corn tortillas or hard tacos. My husband and I prefer the corn tortillas, but the tacos are more our kid’s thing.

This recipe calls for really simple pantry staples. Maybe you’re thinking that wine and sumac aren’t really staples. Well, I used  to think that way too, until I bought my first bag (yes bag, it comes that way too) of sumac 4 years ago. If you are not familiar with sumac, it is a fragrant Middle Eastern spice with a bright lemony flavor and beautiful purple hue. And as for wine… Once I started cooking with it; it became so apparent why people have been cooking with it forever! Wine ads such a depth of flavor, plus I get to drink the leftovers     ☺

Aside from the meat, I also put in red onion and potatoes. This is for two reasons. Firstly as a buffer so the meat doesn’t sit directly on the bottom of the Crockpot and burn. Secondly, so we could smash those ridiculously flavorful potatoes into the tacos! Seriously, when you wake up on Shabbos morning the house will be filled with the most incredible aroma ever!

You don’t have to use the pulled beef for tacos. You could use it however you like. And if making this recipe for Shabbos just isn’t for you, then go ahead and make it for dinner another night of the week. Either way, please make it and enjoy it and come back here to comment and let me know how you like it!

*One very important tip. This needs to be put up as close to candle lighting as possible if you are going to be eating it for Shabbos lunch. I put the spice rub on the meat, cut the potatoes and onions, and mix the sauce earlier in the day (sometimes even on Thursday night), and just put everything in the Crockpot moments before I light candles. This ensures that the meat won’t dry out.


Crockpot Pulled Beef
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Crockpot Pulled Beef
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Dry Rub
  • 2 TBSP Kosher Salt
  • 1 TBSP Sumac
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 TBSP brown sugar can be omitted if you want
Pulled Beef
  • 1 3lb second cut brisket or top of the rib roast
  • 1 1/2 cups red wine I use Zmora, cuz it’s yummy and affordable
  • 1/4 cup your favorite BBQ sauce
  • 2 medium potatoes I’ve used russet, sweet and Japanese yams, all came out great!
  • 1 medium red onion
  1. Combine spices, rub all over meat. Let sit in the fridge for a couple of hours or overnight covered.
  2. Slice onion and potatoes into discs, so the meat can lay on top of them in the Crockpot.
  3. Combine wine and BBQ sauce, set aside or refrigerate until ready to use
  4. Place a layer of potatoes and onions on the bottom of the Crockpot, place meat on top, pour over the wine/BBQ sauce mixture.
  5. Just BARELY cover with water. (If you have extra potatoes and onions place them on top of the meat).
  6. Leave on low until Shabbos lunch. Before serving shred the meat in the Crockpot and combine with the liquid. Serve in Tacos or anyway you like! Enjoy
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  1. Hi there,
    If I’m not leaving this overnight, roughly how many hours does it need to be in the crock pot?
    Would 8 hours be enough? Or should it be longer?

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