Slow-Cooker Shredded Beef

by

Slow-Cooker Shredded Beef

Description

Slow-cooked shredded beef is a tender, flavorful, and versatile dish perfect for a variety of meals. By cooking the beef slowly over low heat, the meat becomes melt-in-your-mouth soft and absorbs the rich flavors of herbs, spices, and sauces. It’s ideal for tacos, sandwiches, salads, or served over rice or mashed potatoes. This recipe is perfect for busy days because it requires minimal hands-on time but delivers maximum taste.

Ingredients

  • 2.5–3 lbs (1.1–1.4 kg) beef chuck roast

  • 1 large onion, sliced

  • 4 cloves garlic, minced

  • 1 cup beef broth

  • 1/4 cup soy sauce (or Worcestershire sauce for a milder flavor)

  • 2 tbsp tomato paste

  • 2 tsp smoked paprika

  • 1 tsp chili powder

  • 1 tsp cumin

  • 1/2 tsp black pepper

  • 1/2 tsp salt (adjust to taste)

  • 1–2 tbsp olive oil

  • Optional: 1 tsp crushed red pepper for heat, 2 tbsp apple cider vinegar for tang

Instructions

  1. Sear the beef: Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned (about 3–4 minutes per side). This step adds extra flavor but is optional.

  2. Prepare slow cooker: Place sliced onions and garlic at the bottom of the slow cooker. Place seared beef on top.

  3. Mix sauce: In a bowl, whisk together beef broth, soy sauce, tomato paste, paprika, chili powder, cumin, black pepper, and optional vinegar.

  4. Cook: Pour the sauce over the beef. Cover and cook on low for 8–10 hours or high for 4–6 hours, until the beef is tender and easily shredded.

  5. Shred beef: Remove beef from slow cooker and shred with two forks. Return shredded beef to the slow cooker and mix with juices. Let sit 10–15 minutes to absorb flavors.

  6. Serve: Use in tacos, sandwiches, bowls, or over mashed potatoes/rice.

Notes

  • Cut choice: Chuck roast is ideal because of its marbling and flavor. Brisket or short ribs also work.

  • Flavor variations: Add chipotle in adobo for smoky heat, or BBQ sauce for a sweet tang.

  • Storage: Keeps in the fridge for 3–4 days or freeze in portions for up to 3 months.

  • Liquid: Adjust liquid as needed — the meat should not be fully submerged but partially covered.

Tips

  • Don’t skip searing — it adds depth to flavor.

  • Use the slow cooker lid properly — lifting the lid frequently can increase cooking time.

  • Let shredded beef rest in juices before serving; it becomes juicier and more flavorful.

  • If you prefer a thicker sauce, remove beef after shredding, then simmer the sauce on high for 15 minutes before returning the beef.

Servings

  • Makes approximately 6–8 servings depending on portion size.

Nutritional Information (per serving, approx.)

  • Calories: 350 kcal

  • Protein: 32 g

  • Fat: 22 g

  • Carbohydrates: 5 g

  • Fiber: 1 g

  • Sugar: 2 g

  • Sodium: 600 mg

Values may vary depending on exact ingredients and portion sizes.

Benefits

  • High in protein, which supports muscle repair and satiety.

  • Slow cooking retains nutrients and reduces the need for added fats.

  • Can be paired with vegetables, beans, or whole grains for a balanced meal.

  • Very flexible for meal prep, saving time and reducing food waste.

Q/A (Common Questions)

Q: Can I use a different cut of beef?
A: Yes, brisket or short ribs work, but adjust cooking time accordingly. Lean cuts like sirloin may become dry if overcooked.

Q: Can I make it spicy?
A: Absolutely! Add crushed red pepper, chipotle, or hot sauce to taste.

Q: Can this be cooked in an Instant Pot?
A: Yes, use the “Slow Cook” function or cook on “Pressure Cook” for about 60–70 minutes under high pressure, then shred.

Q: Can I freeze shredded beef?
A: Yes, store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.

Q: What are some serving ideas?
A: Tacos, burritos, sandwiches, over rice, in salads, or as a topping for baked potatoes.

Leave a Comment