Crock Pot Shredded Beef (Printer-friendly)
Tender slow-cooked beef with aromatic spices, versatile for tacos, sandwiches, or 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 tablespoons Worcestershire sauce
→ Spices & Seasonings
07 - 1 tablespoon chili powder
08 - 2 teaspoons ground cumin
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon dried oregano
11 - 1 teaspoon kosher salt
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/4 teaspoon cayenne pepper
# How to Make It:
01 - Arrange the sliced onions 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 and fully combined.
03 - Combine the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper in a small bowl. Pat the chuck roast dry with paper towels, then rub the spice mixture thoroughly over all surfaces of the meat.
04 - Place the seasoned chuck roast directly on top of the onion and garlic bed in the slow cooker.
05 - Pour the broth mixture evenly over the beef and vegetables.
06 - Cover with the lid and cook on low setting for 8 hours until the beef is fork-tender and easily pulls apart.
07 - Transfer the cooked roast to a large cutting board. Using two forks, shred the meat against the grain. Return the shredded beef to the slow cooker and toss thoroughly with the accumulated juices.
08 - Serve immediately in taco shells, on sandwich rolls, or over rice bowls.
# Expert Tips:
01 -
- Set it and forget it—eight hours of hands off cooking yields the most tender, fall apart beef
- This recipe makes enough for six generous servings and somehow tastes even better as leftovers throughout the week
02 -
- Searing the beef first adds incredible depth but is not required—I skip it on busy weekdays and honestly nobody notices the difference
- The beef needs to rest in the cooking liquid for at least twenty minutes after shredding so it can reabsorb all those flavorful juices
03 -
- Pat the beef completely dry with paper towels before applying the spice rub so it adheres properly
- Do not lift the lid during cooking—every time you do, you add thirty minutes to the cooking time