Grass-fed beef becomes very tender with long, slow, moist cooking, which is why I love my crock-pot for a foolproof cooking method. This Mexican shredded beef is great for tacos – just add your family’s favorite toppings!
- 3 Tbsp butter
- 2-3 lb boneless chuck roast
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 tsp oregano
- 2 tsp unrefined sea salt
- 1 cup beef stock or water
- Melt butter in a large skillet and brown roast on all sides.
- Put roast in crock-pot with remaining ingredients. (You can mix the beef stock with juices in browning pan before adding to crock-pot for additional flavor).
- Cook in crock-pot on high for 6 hours or low for 10-12 hours.
- Shred beef in crock-pot with forks before serving.
Hey, great recipe! I actually love eating beef!
Alicia Fulton says
Great, I hope you enjoy it! 🙂
nancy barratt says
I’ve always been of the understanding that you cook this kind of cut of beef LOW and slow. Why do you suggest HIGH?
Alicia Fulton says
I suggest high only because someone may want it done quicker and it works fine that way, although cooking it on low for longer I think works a little better.
I actually think it works best with a combination of high and low – high first for a couple hours and then low for a few more hours – maybe I should update the recipe. 🙂
But for those who just want to set it and forget it, either the high or low setting works fine.
Although you may be cooking it on a “high” setting in the slow cooker, it is still “low and slow” compared to other cooking methods, like grilling/searing/stir-frying. 🙂
Summer Yule says
This recipe is amazing! I did the high setting on the slow cooker for a few hours and then turned it down to low for a few more hours. I tend to cook ground beef and steaks more than roasts. I’ve been missing out!