Crock Pot Shredded Beef (Printer-friendly)

Tender beef slow-cooked with spices, perfect for tacos, sandwiches, and rice bowls.

# What You'll Need:

→ Beef

01 - 3 lbs chuck roast, trimmed of excess fat

→ Vegetables & Aromatics

02 - 1 large onion, sliced into thin rings
03 - 4 cloves garlic, minced

→ Liquids & Sauces

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 Prepare:

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 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 aromatics.
06 - Cover with the lid and cook on low heat for 8 hours, or until the beef is fork-tender and easily shreds apart.
07 - Transfer the cooked beef to a large cutting board. Using two forks, shred the meat into bite-sized pieces. Return the shredded beef to the slow cooker and toss thoroughly with the accumulated cooking juices.
08 - Serve the shredded beef hot in tortillas, over rice, or on sandwich rolls as desired.

# Expert Advice:

01 -
  • Your slow cooker does all the heavy lifting while you go about your day
  • The leftover possibilities stretch for days and somehow taste even better
02 -
  • Searing the beef first adds a beautiful caramelized crust and depth of flavor
  • The beef needs to reach an internal temperature of 205°F before it will shred properly
03 -
  • Fat equals flavor, so trim only the excess and leave some for richness
  • Let the beef rest in the juices for fifteen minutes before shredding for maximum tenderness

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