Switch up your taco night with this easy shredded beef recipe. Leftovers are fantastic for enchiladas, quesadillas and taco salads!
We love LOVE roast beef dinners, especially in the cooler months. The key to amazing, fall apart beef is the slow-cooker. Low and slow, guys!
Our go-to (and most popular recipe on the blog!) is this easy dinner , but this Shredded Beef is quickly becoming top request for the meal plan! Even if you aren’t in the mood for tacos, you can do so much with this tender shredded beef: quesadillas with fajita peppers, quick taquitos, taco salad in a crunchy shell…even enchiladas!
When shopping for the beef, look for one labeled “Chuck Roast”. They will vary in size and price, but aim for one that is 2 to 3 pounds, even if you’re cooking for a smaller family. Leftover beef can easily be frozen for later meals!
This is the time of year when chuck roasts go on sale frequently and I love to stock up my freezer when they go below $3.99/lb. Yes, it’s an investment, but it’s so nice to have one on hand for a Sunday supper or easy week night comfort meal.
Items you’ll need for this recipe:
- Beef chuck roast
- Spices: cumin, garlic powder, onion powder, paprika, oregano and chili powder
- Chipotles in adobo, which can be found in the Mexican section of your grocery store. Extras can be frozen for later use. If spice isn’t your thing, try milder green chiles.
- Diced tomatoes
- Green Pepper, onion
- Slow-Cooker or Instant Pot
- Optional: Meat shredding claws. I have found that forks don’t cut it sometimes, these are great because of the extended handle. I use these for pulled pork, too!
Step One: season beef on both sides and sear. If your slow-cooker doesn’t have a stovetop option, use a large pan. This helps seal in the flavors before slow cooking. Once you’re done searing, you can add onions and chipotles in adobo.
Step Two: Pour tomatoes over beef before cooking. These will add a nice touch of sweetness and extra moisture to the meat.
Step Three: Allow to cook. Cuts of beef like this tend to get super tough before they start to fall apart. Don’t be afraid of this part of the process, you’re not going to overcook it!
Step Four: Shred and keep in the cooking liquids. YUM!
To freeze: place in a zip top bag and flatten on a cookie sheet. Allow to cool for about an hour before freezing.
Want to switch up your taco night? This easy shredded beef recipe will be your new go-to!
- 1 beef chuck roast 2-3 pounds
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 2 teaspoons chili powder
- 1 medium onion chopped
- 1 large green pepper chopped
- 4 cloves minced garlic
- 2 teaspoons chipotle in adobo liquid from can
- 1 14.5 oz can diced tomatoes
Heat a large pan (or your slow-cooker if it has sauté functions) over medium high heat. Add about 1 tablespoon of oil. Combine spices and rub on all sides of the roast.
Sear each side of the roast for about 2 minutes. This helps seal in the juices and flavor.
In the bottom of your slow-cooker, add onion, chipotle peppers, green pepper and garlic. Place seared roast on top. Add can of diced tomato, with juices. Cover.
Set on HIGH for 6 hours or LOW for 8-10. The roast will be done when it easily shreds with a fork.
Remove roast from slow-cooker and shred with a fork. Save the cooking juices, reducing by half if desired.
Serve with taco shells.
To make in a pressure cooker: sear on all sides, as directed. Place on Meat/Stew setting for 70 minutes. Check to make sure it's easy to shred with a fork. Sometimes it will need an extra 15-20 minutes.
Oven: Preheat oven to 350º. Sear on all sides. Place in a covered, oven safe dish and bake for 2 hours. Check. If not fork tender, add an extra 30-40 minutes.
Need ideas to make this a complete meal? Here are some suggestions!