Slow Cooked Pulled Beef

Ingredients

1 brown onion, sliced

250ml chicken stock

1/2 cup brown sugar

1/4 cup tomato paste

2 Tbsp tomato paste

2 Tbsp Dijon mustard

4 garlic cloves, crushed

1 pinch salt *to taste

1.5kg beef bolar blade, whole

Method

Place the first 9 ingredients into the slow cooker.

Add the beef and turn until it is completely coated.

Put the lid on the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours.

Remove beef and set aside and cover to rest and keep warm.

Skim any fat from slow cooker juices and strain remaining liquid through a sieve.

Place strained liquid into a large frypan.

Set solids aside in a small bowl.

Bring liquid to the boil and gently boil for 15 minutes, stirring occasionally until the sauce has thickened a little and reduced by half.

Shred beef using a fork and add to sauce mixture.

Add reserved solids and stir through.

Serve hot on long, crusty rolls or with creamy mashed potato topped with meat and gravy.