Crock Pot Shredded Beef (Printable)

Tender, spice-rubbed beef slow-cooked for 8 hours until fork-tender and ready to shred.

# 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 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 Make It:

01 - Layer 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 incorporated.
03 - Combine the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper in a small dish. Rub the spice mixture thoroughly over all surfaces of the chuck roast, pressing gently to adhere.
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, ensuring some liquid flows around the sides of the roast.
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 cutting board. Use two forks to shred the meat, pulling it apart against the grain. Return the shredded beef to the slow cooker and toss with the cooking juices.
08 - Serve hot in tortillas, over rice, on sandwich rolls, or as desired.

# Tips from dashanddishes:

01 -
  • The beef shreds so easily youll feel like a kitchen magician
  • Makes enough for dinner tonight plus lunch tomorrow without any extra work
  • The house smells incredible all day long
02 -
  • Searing the beef first adds incredible flavor but the recipe still works perfectly without it
  • The beef needs at least 8 hours on low to reach that shreddable texture
  • Letting the beef rest for 10 minutes before shredding makes it easier to handle
03 -
  • Pat the beef dry with paper towels before rubbing the spices on for better adherence
  • Use a good quality beef broth since it reduces down and concentrates in flavor

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