Description
A tender, slow-cooked beef recipe that transforms cheap cuts into fall-apart shreddable perfection with minimal effort. Seasoned with savory aromatics and simmered low-and-slow, this hearty dish is a comforting, family-friendly solution for busy weeknights or lazy weekends. Serve layered in tacos, over rice, or in soft rolls for endless meal possibilities.
Ingredients
3–4 lbs chuck roast
2 cups beef broth
1 onion, chopped
2 cloves garlic, minced
2 tbsp olive oil
1 tbsp chili powder
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1 tsp dried oregano
1 tbsp tomato paste
2 large carrots, sliced
2 celery stalks, chopped
Instructions
Pat beef dry and season with chili powder, paprika, salt, and pepper.
Heat olive oil in a skillet, brown the beef on all sides, and transfer to crock pot.
Add onion, garlic, carrots, celery, tomato paste, and beef broth to the crock pot.
Cover and cook on low for 8 hours or high for 4-5 hours.
Shred beef in the pot using two forks, adjust seasoning if needed, and serve.
Notes
Use 100% juice for a non-alcoholic version if needed.
Toppings: shredded lettuce, diced tomatoes, avocado, or pickled jalapeños.
Freeze cooked beef for up to 3 months in airtight containers.
Swap carrots/celery for mushrooms or green chilies for a different twist.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 9g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 80mg