Crock Pot Shredded Beef (Print version)

Tender slow-cooked beef seasoned with spices and aromatics, ready for tacos or sandwiches

# What you 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 salt
12 - 1/2 teaspoon black pepper
13 - 1/4 teaspoon cayenne pepper

# Directions:

01 - Arrange sliced onion and minced garlic evenly across the bottom of the slow cooker insert.
02 - Whisk together beef broth, tomato paste, and Worcestershire sauce in a small bowl until smooth and fully combined.
03 - Combine chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne in a small dish. Rub the spice mixture thoroughly over all surfaces of the chuck roast, pressing gently to adhere.
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 shreds apart.
07 - Transfer the cooked roast to a cutting board. Using two forks, pull the meat apart into shreds. Return the shredded beef to the slow cooker and toss with the cooking juices.
08 - Serve hot in tacos, over rice, in sandwiches, or as desired.

# Expert advice:

01 -
  • Set it and forget it cooking that delivers restaurant quality flavor with almost zero effort
  • Makes enough for multiple meals, transforming into tacos, sandwiches, or rice bowls all week long
02 -
  • Searing the beef first adds incredible depth, but honestly, it's still amazing without that extra step
  • The beef needs to cook until it literally falls apart, so give it the full time and don't rush the process
03 -
  • Pat the beef completely dry before applying the spice rub for better adherence
  • Let the beef rest for 10 minutes before shredding for easier handling

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