Place the beef in the slow cooker and top with the bouillon, onion soup mix and pepper. Pour the hot water over the top. Cook on low for 7-8 hours or high for 4.
3 pounds chuck roast, 2 tablespoons beef bouillon base, 1 envelope onion soup mix, 1 teaspoon black pepper, 1 cup hot water
Remove the beef from oven and shred the meat. Pour the juices through a strainer (but save the liquid) to separate the onion bits. Add the onion bits back to the meat. Put the liquid in a different container and refrigerate to allow the fat to separate from the juices.
When juices are solidified, skim the fat from the top and pour juices over meat to store.
To serve: Reheat in slow cooker on low for 2-3 hours.
Notes
Best cuts of meat to use: The toughest cuts of meat are the best for pulled beef. The fat melts into the meat making it juicy and tender. Chuck roasts, shoulder roasts and rump roasts work well. Chuck is my favorite
If the meat doesn't shred easily with a fork, it isn't done. When the meat is properly cooked it will literally fall apart with a gentle tug of the fork.
To make in the oven: Simply place everything in a Dutch oven and bake at 250°F for 5 hours. Use 2 forks to shred the beef and serve!
Slow Cooker Pulled Beef will keep in the refrigerator for 3-4 days or in the freezer for 6 months.