Crock Pot Shredded Beef (Printable)

Slow-cooked chuck roast seasoned with spices and aromatics until fork-tender. Ready in 8 hours for versatile meals.

# 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 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 dish. Rub the mixture thoroughly over all surfaces of the chuck roast.
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, ensuring some liquid reaches the bottom.
06 - Cover and cook on low heat for 8 hours, or until the beef pulls apart easily with a fork.
07 - Transfer the cooked beef to a cutting board. Using two forks, shred the meat into strands. Return the shredded beef to the slow cooker and toss well with the cooking juices.
08 - Serve hot in tacos, sandwiches, rice bowls, or as desired.

# Expert Tips:

01 -
  • Set it in the morning and come home to fork tender beef that literally falls apart
  • The spice blend creates this deep smoky flavor that tastes like it cooked all day
  • One batch gives you dinner for days plus leftovers for the best tacos ever
02 -
  • Searing the beef first adds incredible depth but it still turns out amazing without that step
  • The meat needs to rest before shredding or it will not absorb as much of the cooking liquid
  • This beef actually tastes better the next day after the flavors have had time to develop
03 -
  • Trim most of the fat cap but leave about 1/4 inch for flavor and moisture
  • Use a slotted spoon to serve so you control how much liquid ends up on each plate

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