Crock Pot Shredded Beef
This originally began as a venture to come up with a delicious barbacoa recipe, and it is a taste one! I do not advertise this recipe as barbacoa however as it does not use cheek/head meat, as traditional barbacoa does, and we found that we eat it with naan, on buns, in burritos, and so many more applications, that this is now just our go-to shredded beef!
Get it going in the morning and let it cook on low all day (literally, 9-10 hours) and you’ll have the most delicious fall-apart beef ever!
Equipment I use:
Immersion Blender with Attachments
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Crock Pot Shredded Beef
Equipment
- crock pot
- large skillet, dutch oven, or other for searing meat initially
- Food processor
Ingredients
- 3 lb chuck roast
- 32 oz beef broth
- 1 chipotle chili in adobo optional, or can be increased for extra heat
- 6 cloves garlic
- 1½ Tbsp ground cumin
- 1 Tbsp dried oregano
- ¼ tsp ground cloves
- 3 bay leaves
- 1 lime juiced
- salt and pepper to season
- avocado oil for searing
Instructions
- Cut the chuck roast into large portions, trimming off any large sections of fat.
- Season meat with salt and pepper, and sear in avocado oil in a large skillet, browning on all sides. Transfer to slow cooker.
- In a food processor, blend chipotle chilis with a small portion (1/2 cup or so) of beef broth. Add to slow cooker.
- Add remaining beef broth and spices to slow cooker. Cover and cook on low for 9 hours.
- Remove beef from slow cooker and shred. Stir lime juice into broth in the slow cooker and return the shredded beef to the broth. Cook on low for 30 more minutes.
- Serve on tortillas, buns, naan, etc as desired.
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