Slow Cooker Shredded Beef

Slow Cooker Shredded Beef is a flavorful, fall-apart tender dish that’s perfect for busy weeknights or weekend meal prep. Made with a boneless chuck roast, bold spices, garlic, and a rich broth, this melt-in-your-mouth shredded beef is delicious on tacos, rice bowls, sandwiches, or just on its own. It’s a one-pot, hands-off meal that fills your kitchen with mouthwatering aromas and delivers big flavor with minimal effort.

Why You’ll Love This Recipe

This recipe is incredibly easy to make and results in rich, flavorful, juicy shredded beef with almost no active cooking time. The spice rub adds a bold kick, while slow cooking breaks down the roast until it’s perfectly tender. It’s versatile, customizable, and perfect for batch cooking. Whether you’re serving it in tacos, over mashed potatoes, or as a hearty protein for meal prep, it always satisfies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 pounds boneless chuck roast

• 1 tablespoon avocado oil

• 2 teaspoons chili powder

• 2 teaspoons ground cumin

• 1 teaspoon cayenne pepper

• 1/2 teaspoon smoked paprika

• Salt and pepper, to taste

• 1 onion, diced

• 3–5 cloves garlic, minced

• 1 cup beef broth

• 3 tablespoons tomato paste

• 1 lime, juiced

• Fresh cilantro, for garnish (optional)

Directions

1. In a small bowl, mix together chili powder, cumin, cayenne pepper, smoked paprika, salt, and pepper.

2. Pat the chuck roast dry with paper towels. Rub the spice mixture all over the roast.

3. Heat a large skillet over medium-high heat. Add avocado oil, then sear the roast for 3–4 minutes on each side until browned.

4. Transfer the roast to the bottom of the slow cooker.

5. Add the diced onion and minced garlic on top of the beef.

6. Pour in the beef broth and add the tomato paste. Cover and cook on low for 6–8 hours or high for 3–4 hours, until the beef is fork-tender.

7. Remove the roast from the slow cooker and shred using two forks. Return the shredded beef to the pot and mix it with the juices.

8. Squeeze fresh lime juice over the beef and garnish with chopped cilantro before serving.

Servings and timing

This recipe yields 6 servings.
Prep Time: 15 minutes
Cook Time: 4–8 hours (depending on heat setting)
Total Time: 4 hours 15 minutes to 8 hours 15 minutes

Variations

• Milder Version: Omit or reduce the cayenne pepper for a less spicy version.

• Mexican-Style: Add a dash of oregano and a splash of orange juice for more depth and sweetness.

• Barbecue Twist: Stir in your favorite BBQ sauce after shredding for a smoky-sweet variation.

• Low-Carb: Serve with cauliflower rice, lettuce wraps, or roasted vegetables.

• Broth Boost: Add a splash of soy sauce or Worcestershire for an umami kick.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze shredded beef (with sauce) in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat gently on the stove or in the microwave until hot. Add a splash of broth or water if needed to loosen the sauce.

FAQs

What cut of beef is best for shredding?

Chuck roast is ideal because it becomes tender and flavorful when slow cooked.

Can I make this recipe without searing the beef?

Yes, but searing adds extra flavor. It’s optional but recommended.

What can I serve with shredded beef?

Serve with rice, tortillas, mashed potatoes, roasted veggies, or in sandwiches.

Can I use a different cooking liquid?

Yes, try using tomato sauce for a different flavor profile.

Is this recipe spicy?

It has a medium heat level due to the cayenne. Adjust the amount to suit your taste.

Can I make this in an Instant Pot?

Yes, pressure cook on high for about 60 minutes, then natural release for 15 minutes.

Does this recipe work with other cuts of beef?

Yes, brisket or bottom round roast can also work, though cooking time may vary.

Can I prep this the night before?

Yes, season and sear the meat, then store it covered in the fridge until you’re ready to cook the next day.

How do I keep the meat from drying out?

Make sure to cook it low and slow, and don’t skip adding enough broth. Let it rest in the juices after shredding.

Can I make this for a crowd?

Yes, double or triple the recipe as needed. Use a larger slow cooker and adjust cooking time slightly if needed.

Conclusion

Slow Cooker Shredded Beef is the kind of recipe that makes dinner easy, flavorful, and satisfying. With bold spices, a tender roast, and hands-off cooking, it’s perfect for any day of the week. Use it in tacos, sandwiches, bowls, or just eat it straight from the slow cooker—it’s that good. Make a big batch and enjoy the delicious leftovers all week long.

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