Pulled Beef Recipe
This recipe is soon to be a family favorite. Shredded beef can be used as a filling for tacos, enchiladas, burritos and more. Using only five ingredients, you’ll be pleasantly surprised how flavorful and delicious this meat is.
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Did somebody say Taco Tuesday?
Over the years, I’ve made plenty of shredded chicken and Mexican-style chicken dishes, but I can’t say there’s been a lot of beef or shredded beef on the menu. It’s probably because we don’t eat a lot of red meat. Chicken, ground turkey and fish are the most commonly used meats in my house. Maybe you can say the same; however, this simple pulled beef recipe might become a part of your family’s meal rotation.
If you love tacos, burritos, nachos, beef sandwiches, and more — this recipe is worth trying. Making approximately 8-10 servings, for a family of two to four, you’ll get a couple of meals from it. Winning.
Enjoy, friends. I can’t wait to hear what you make with this deliciousness.
What cut is best for shredded beef?
The best cuts of meat for tender, juicy shredded beef are actually the toughest cuts. Chuck roast (used for this recipe) is great for slow cooking. It becomes tender and pulls apart easily after hours in a crockpot.
Can you freeze shredded beef?
Yes, you can freeze shredded beef. Place in a quart-sized freezer bag and lay flat, making it easier for storage. Most importantly, when reheating, be sure to thaw the meat in the refrigerator before heating it up.
How do I make Shredded Beef?
Cut meat into 3-4 chunks and place them into the crockpot. After placing the meat into the crockpot, mix remaining ingredients in a separate bowl and pour over meat. Cook for about 4 hours, shred the meat and cook an additional hour.
Shredded Beef Recipe
- 2-3 lbs boneless beef chuck roast, fat trimmed
- 3 tbsp red wine vinegar
- 1-1/2 cups beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- Cut the roast into 3-4 chunks and place it in the slow cooker.
- In a bowl, combine the red wine vinegar, beef broth, chili powder, and ground cumin. Pour over the meat.
- Cover and cook on high in a slow cooker for 3-1/2 to 4 hours.* Cook until the meat is very tender and pulls apart easily. Lower heat to low. Remove the beef and shred it, return to the slow cooker and mix with the juices. Cover and cook an additional hour.
Hugs and Blessings!