Description
A comforting slow-cooked shredded beef dish that’s perfect for tacos, sandwiches, or rice bowls.
Ingredients
- 2 lbs beef roast (such as chuck or brisket)
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups low-sodium beef broth
- Spices (cumin, paprika, pepper, to taste)
- Optional: Bay leaves, diced tomatoes, or chipotle for heat
Instructions
- Sear the beef: Heat a skillet over medium-high heat and sear your beef roast on all sides until browned.
- Prepare the slow cooker: Transfer the seared beef to the slow cooker. Add chopped onions, minced garlic, and spices.
- Add liquid: Pour in enough beef broth to cover the meat halfway.
- Cook low and slow: Set the slow cooker on low for 8 hours (or high for 4 hours).
- Shred and serve: Remove beef from the slow cooker and shred using two forks, then mix it back with the juices.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American