Shredded Beef Recipe
A family favorite, this shredded beef can be used as a filling for tacos, enchiladas, burritos and more. Within minimal ingredients and a few hours, this dish will not disappoint. Prepare yourself for an explosion of flavor.
Servings 8 people
Equipment
- Crockpot
Ingredients
- 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
Instructions
- 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.
Notes
*Cook on low in the slow cooker for 7-8 hours. After shredding the meat, be sure to cook another hour.