Description
Tender shredded beef slow cooked with spices, broth, and aromatics, perfect for stuffing into tacos, bowls, or salads. This recipe yields flavorful, melt-in-your-mouth pulled beef that’s simple to make and ideal for a satisfying meal.
Ingredients
Main Ingredients
- 3 lb beef chuck roast
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
Optional Ingredients
- Lime juice, to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Prepare Aromatics: Place the sliced onion and minced garlic at the bottom of your slow cooker to create a flavorful base for the beef.
- Season the Beef: Generously season the beef chuck roast on all sides with chili powder, cumin, paprika, salt, and pepper to infuse it with rich, smoky flavors.
- Layer the Beef: Place the seasoned beef chuck roast on top of the onions and garlic in the slow cooker.
- Add Broth: Pour 1 cup of beef broth over the meat to keep it moist and help develop tender, juicy pulled beef as it cooks.
- Slow Cook the Beef: Cover and cook on low heat for 8 hours or on high for 4 to 5 hours, until the beef is tender and easily shreddable with a fork.
- Shred the Meat: Remove the beef from the slow cooker and shred it using two forks. Mix the shredded beef with the cooking juices to retain moisture and flavor.
- Serve: Stuff the pulled beef into warm tortillas and top with optional lime juice and cilantro, or serve in bowls or salads for a versatile meal option.
Notes
- Add chipotle peppers in adobo sauce during cooking for a smoky, spicy twist.
- Serve the pulled beef in lettuce wraps instead of tortillas for a low-carb alternative.
- Use gluten-free tortillas to keep the dish gluten-free.
- Leftover pulled beef can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Dish, Tacos
- Method: Slow Cooking
- Cuisine: Mexican-Inspired
