Crock Pot Shredded Beef (Print Version)

Slow-cooked beef seasoned with aromatic spices until fork-tender and perfect for any meal.

# Recipe Ingredients:

→ Beef

01 - 3 lbs chuck roast, trimmed of excess fat

→ Vegetables & Aromatics

02 - 1 large onion, sliced into rings
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

# Directions:

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 and fully combined.
03 - Combine the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper in a small dish. Pat the chuck roast dry with paper towels, then rub the spice mixture thoroughly over all surfaces of the meat.
04 - Place the seasoned roast directly on top of the onion and garlic bed in the slow cooker.
05 - Pour the broth mixture evenly over the beef and onions.
06 - Cover with the lid and cook on low heat for 8 hours, until the beef is fork-tender and easily pulls apart.
07 - Transfer the cooked roast to a cutting board. Using two forks, shred the meat by pulling in opposite directions. Return the shredded beef to the slow cooker and stir thoroughly to absorb the cooking juices.
08 - Serve hot in taco shells, over rice, in sandwich rolls, or as desired.

# Expert Advice:

01 -
  • The beef practically falls apart when you touch it with a fork, no fancy knife skills required
  • Your whole house smells incredible for eight hours straight
02 -
  • Searing the beef first adds a caramelized crust, but honestly, I skip it half the time and nobody notices
  • The beef needs at least eight hours on low to reach that effortless shredding consistency
03 -
  • Let the beef rest in the cooking liquid for at least 30 minutes after shredding for maximum moisture absorption
  • A splash of fresh lime juice right before serving wakes up all the spices

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