🥩 Shredded Beef
Tender, flavorful beef that’s cooked low and slow until it can be pulled apart — perfect for tacos, sandwiches, or burritos.
🛒 Ingredients (Serves 4–6)
- 2–3 lb (900–1,400 g) beef chuck roast or brisket
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika or chili powder (optional)
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1–2 tbsp Worcestershire sauce
- Optional: 1 can diced tomatoes or 1–2 chipotle peppers in adobo for spice
🔥 Instructions
Slow Cooker Method
1️⃣ Season beef
- Rub beef with salt, pepper, garlic powder, onion powder, and paprika.
2️⃣ Sear (optional but flavorful)
- Heat oil in a skillet over medium-high heat.
- Sear beef 3–4 minutes per side until browned.
3️⃣ Assemble in crockpot
- Place sliced onion and garlic at the bottom.
- Add seared beef on top.
- Pour in broth, Worcestershire sauce, and optional tomatoes or peppers.
4️⃣ Cook
- LOW: 8–9 hours
- HIGH: 4–5 hours
- Beef should be tender and easy to shred with forks.
5️⃣ Shred beef
- Remove beef and shred with two forks.
- Return to crockpot and stir into juices. Adjust seasoning if needed.
🌿 Tips & Variations
- Use shredded beef for tacos, burritos, enchiladas, sandwiches, or over rice.
- Add BBQ sauce for pulled beef sandwiches.
- For a Mexican-style version, add cumin, oregano, and chili powder.
- Store leftovers in the fridge for up to 4 days or freeze for later use.
I can also provide:
- Slow cooker Mexican shredded beef for tacos
- BBQ shredded beef sandwiches
- Shredded beef in creamy mushroom sauce
Which variation would you like?
