Crock Pot Shredded Beef (Printable View)
Tender slow-cooked beef with rich spices, perfect for tacos, sandwiches, or rice bowls.
# What You'll Need:
→ Beef
01 - 3 lbs chuck roast, trimmed of excess fat
→ Vegetables & Aromatics
02 - 1 large onion, thinly sliced
03 - 4 cloves garlic, minced
→ Liquids
04 - 1 cup beef broth
05 - 1/4 cup tomato paste
06 - 2 tbsp Worcestershire sauce
→ Spices & Seasonings
07 - 1 tbsp chili powder
08 - 2 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1 tsp dried oregano
11 - 1 tsp salt
12 - 1/2 tsp black pepper
13 - 1/4 tsp cayenne pepper
# How-To Steps:
01 - Arrange the sliced onion and minced garlic evenly across the bottom of the slow cooker insert.
02 - Whisk together the beef broth, tomato paste, and Worcestershire sauce in a small bowl until smooth.
03 - Combine the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper in a small bowl.
04 - Rub the spice mixture thoroughly over all surfaces of the chuck roast, pressing gently to adhere.
05 - Place the seasoned roast on top of the onion and garlic bed in the slow cooker.
06 - Pour the broth mixture evenly over the beef and aromatics.
07 - Cover and cook on low heat for 8 hours until the beef is fork-tender and easily shreds apart.
08 - Transfer the cooked beef to a cutting board and shred using two forks. Return the shredded meat to the slow cooker and toss with the cooking juices.
09 - Serve hot with your choice of tortillas, bread, or over rice.
# Expert Advice:
01 -
- Set it and forget it cooking that rewards you with zero effort
- The beef becomes impossibly tender, practically falling apart at the slightest touch
- Make once, eat all week in tacos, sandwiches, bowls, or straight from the container
02 -
- Skip the sear if you want, but taking 5 minutes to brown the roast on all sides first adds a depth of flavor that makes people think you simmered this all day on the stove
- The beef needs to rest in the cooking liquid after shredding so every strand absorbs that spiced juice
03 -
- Trim some of the excess fat, but leave at least a quarter inch. The flavor difference is noticeable, and you can always skim the fat from the juices before serving if you prefer
- Use the leftover juices as a base for beef barley soup or cook them down with some masa harina for an instant enchilada sauce