Crock Pot Shredded Beef (Printable)

Tender shredded beef slow-cooked with spices and aromatics. Perfect for tacos, sandwiches, or rice bowls.

# 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 & Base

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 Steps:

01 - Distribute sliced onion and minced garlic evenly across the bottom of the slow cooker insert.
02 - Whisk together beef broth, tomato paste, and Worcestershire sauce in a small bowl until smooth and fully incorporated.
03 - Combine chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne in a small bowl. Massage spice mixture thoroughly over all surfaces of the chuck roast.
04 - Place seasoned roast directly on top of onion and garlic bed in slow cooker.
05 - Pour broth mixture evenly over the seasoned beef.
06 - Cover and cook on low setting for 8 hours until beef easily shreds with a fork.
07 - Transfer cooked roast to cutting board. Using two forks, pull meat apart into shreds. Return shredded beef to slow cooker and toss thoroughly with accumulated juices.
08 - Serve hot in tacos, sandwiches, rice bowls, or as desired.

# Expert Advice:

01 -
  • The beef literally falls apart when you touch it, no knife required and practically zero effort involved
  • Leftovers taste even better the next day, making it the gift that keeps giving all week long
02 -
  • Searing the beef first adds incredible flavor but honestly, the recipe turns out perfectly fine without it when you need the hands-off version
  • The liquid might look thin during cooking but once you shred the beef and stir it back in, everything thickens up beautifully
03 -
  • Trim excess fat from the roast before cooking to prevent the final dish from being too greasy
  • Use a slotted spoon to serve if you want less liquid, or keep the juices for a saucier result

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