Description
This easy slow cooker shredded beef is juicy, fall-apart tender, and seasoned simply so you can use it in tacos, sandwiches, bowls, and more.
Ingredients
- 3 pounds chuck roast beef (can be whole or cut into two pieces)
- 2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1/3 cup red wine vinegar
- 1/2 white onion (left whole)
- 3 cloves garlic, lightly smashed (remove skins but leave whole)
Instructions
- Season the beef chuck roast with sea salt and black pepper.
- Heat oil in a large skillet and brown the chuck roast pieces on all four sides. Do this in batches if your pan isn’t big enough. Brown for about 2 minutes per side.
- Transfer the meat to the slow cooker and top with red wine vinegar. Nestle onion and garlic in the meat and cook on low for 6-8 hours, until the beef is tender and shreds easily.
- Use shredded beef chuck roast in shredded beef tacos and beef sandwich melts.
Notes
Cooking time will vary, so if you test the meat after 6 hours and it’s not tender and doesn’t fall apart easily, give it some more time and check in 30-minute increments.
Storage: Store the shredded beef in an airtight container in the refrigerator for 3-4 days. Reheat beef in the microwave or a hot skillet until heated through. You can also freeze the cooked beef for 2-3 months in an airtight container.
Ingredient notes: Use high-quality beef with a decent amount of marbling for the best flavor. The meat will end up cooking in its own liquid, so no extra liquid is necessary.
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