Crock Pot Shredded Beef (Printable version)

Tender slow-cooked beef with rich spices, perfect for tacos, sandwiches, or rice bowls

# 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 kosher salt
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/4 teaspoon cayenne pepper

# How to make it:

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.
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 onions.
07 - Cover and cook on low setting for 8 hours until the beef is fork-tender and easily shreds apart.
08 - Transfer the cooked beef to a cutting board. Using two forks, shred the meat into strands, then return it to the slow cooker and stir thoroughly to absorb the cooking juices.
09 - Serve hot in tacos, sandwiches, rice bowls, or as desired.

# Expert tips:

01 -
  • The beef becomes impossibly tender without any hands-on effort
  • One recipe yields enough for three completely different meals throughout the week
  • The spice blend creates this deep smoky flavor that tastes like it simmered all day
02 -
  • Pat the roast really dry before applying the spice rub or it'll slide right off
  • Skip the urge to lift the lid during cooking because every peek adds 15-20 minutes to your time
  • The beef needs to rest in the juices for at least 20 minutes after shredding for maximum flavor absorption
03 -
  • Sear the roast in a hot skillet for 2-3 minutes per side before slow cooking for a restaurant-quality flavor boost
  • If your beef seems dry after shredding, add a splash more beef broth and let it warm through

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