Shredded Beef Recipe (Slow Cooker)

A bowl of rich brown shredded beef ready to go for tacos, wrap, and more.

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Shredded Beef Recipe (Slow Cooker)

This recipe was developed with a 6-quart round slow cooker (Instant Pot Duo).

Prep Time20

Cook Time7 30

Total Time7 50

Course: Dinner, lunch, main

Servings: Yield 2 pounds

Calories: 325kcal

Author: Sally Cameron

Equipment

5 ½ - 6 quart dutch oven or cast iron to sear the roast
6-7 quart slow cooker round or oval
Disposable kitchen gloves

Ingredients

2 tablespoons oil divided use
3 pounds boneless chuck roast see note below
1 ½ teaspoons kosher salt
½ teaspoon black pepper
1 large onion chopped fine
2 large garlic cloves chopped fine or microplaned
2 tablespoons tomato paste
1 ¾ cups beef broth
2 teaspoons cumin
2 teaspoons coriander
1 ½ teaspoons ancho chili
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 bay leaf optional

Instructions

Sear the chuck roast to build flavor (stovetop)

Season the roast with salt and pepper. Heat 1 tablespoon oil in a large dutch oven (5 ½-6 quarts) over medium-high heat until hot. Add the roast and sear 2–3 minutes per side on all sides until deeply browned.
While the meat is browning, start sautéing the onions in the slow cooker.

Sauté the onion and garlic (slow cooker)

Set the slow cooker to Sauté. When hot, add 1 tablespoon oil and cook the chopped onion 3–5 minutes until softened. Add the garlic and cook 30 seconds. Stir in the tomato paste, bay leaf and spices and cook 1 minute to bloom.

Deglaze the skillet, add meat

When roast is browned, transfer it to the slow cooker. Add a ½ cup of beef broth to the pot, scraping up the browned bits. Pour this flavorful liquid into slow cooker. Add the rest of the broth.

Slow cook the roast

Select Slow Cook and set to HIGH for approximately 7 hours, or until the beef shreds easily with a fork. Use the glass lid if you have one, or the Instant Pot lid set to Venting/Open (do not pressure cook). Don’t peek for at least 6 hours. The roast is done when it shreds easily—go by the shred test, not the clock.
For LOW: Cook 9–10 hours, checking for shreddability near the end.

Shred and finish

Transfer the beef to a cutting board, using forks and gloved hands, shred, then return meat to the pot to soak in the juices for 10 minutes before serving or storing.

Save the broth

Strain the braising broth through a fine sieve, cover and chill overnight. The next day, scrape any accumulated surface fat. You can use this to moisten the meat if desired. The rest, freeze in ice cube trays or small portions to add to soups, stews, beans, and chilis as a flavor booster.

Notes

This recipe was developed with a 3-pound chuck roast in a 6-quart Instant Pot Duo. A 4 pound roast might fit in a 6-qt oval slow cooker, or you might need a 7 quart. Be sure what you buy fits without crowding. A larger roast will also take longer so start checking at 6 ½ hours. The beef is done when it shreds easily with a fork. If it resists, it simply needs more time—check again in 30–60 minutes. Timing also depends on the brand of cooker you have, as brands vary.

Chilies - For a bit more kick, add a chopped and seeded jalapeno pepper or two, or canned chilies.

A little heat - Add a little chipotle powder to the spices for a smoky heat but be careful as it packs a punch.

Classic variation: For a classic flavor profile, use only bay leaves and dried thyme. This works well for pasta, mashed potatoes, or sandwiches.

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