Slow Cooker Shredded Beef
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Easy and delicious, our Slow Cooker Shredded Beef is melt-in-your-mouth tender and loaded with robust, savory flavors. Slowed cooked to perfection, it’s perfect for adding to tacos, burritos, bowls, and everything in between!

Crockpot Shredded Beef Recipe
When it comes to comfort food, I don’t think it gets much better than my Slow Cooker Shredded Beef. Juicy, tender, and bursting with smoky, spicy flavors, it takes an ordinary Sunday roast to a whole new level.
I love adding this shredded beef to tacos, burritos, or serving it over rice…there’s really no wrong way to serve it! It’s also great for when I need to feed a crowd or just want leftovers for quick meals throughout the week.
My favorite part though, is how easy it is! Just sear the beef, toss it in the slow cooker, and go about your day. By the time dinner rolls around, your house will smell incredible, and you’ve got a delicious dinner ready and waiting!
If you love this beefy recipe, be sure to check out easy recipes for Steak Quesadillas and Beef Teriyaki.

Why We Love This Recipe
- Easy recipe: The slow cooker recipe makes tender shredded beef with very little hands on time.
- Amazing flavor: Smoky, spicy, and rich, this pulled beef tastes amazing with any toppings or sides.
- So versatile: Use it for tacos, burritos, bowls, nachos, or salads; it works for so many of your favorite meals.
Ingredients

- Boneless chuck roast beef
- Avocado oil
- Chili powder
- Ground cumin
- Cayenne pepper
- Smoked paprika
- Salt and pepper, to taste
- Onion, diced
- Fresh garlic cloves, minced
- Beef broth
- Tomato paste
- Lime, juiced
- Fresh cilantro, for garnish (optional)
How to Make Shredded Beef in the Crockpot
Step 1. Add all the seasonings to a small bowl and mix well.


Step 2. Pat the chuck roast dry with paper towels. Then rub the seasoning mixture all over.
Step 3. Heat a large skillet over medium-high heat. Once hot, add oil and then sear the meat on all sides until browned, about 3-4 minutes each side.


Step 4. Add the beef to the bottom of the slow cooker pot. Top with onions and garlic.
Step 5. Next, add beef broth to the slow cooker, along with the tomato paste. Cover, then turn the slow cooker to low heat and cook for 6-8 hours. Another option is to cook on high heat for 3-4 hours.


Step 6. Once cooked, remove the roast from the slow cooker and transfer to a cutting board. Shred the meat with two forks, then return it to the slow cooker and stir into the sauce.
Step 7. Finish it off by squeezing fresh lime juice on top and garnishing with fresh cilantro.


Step 8. Serve with your favorite sides and toppings. Enjoy!

Storage Instructions
Store leftover beef in an airtight container for up to 4-5 days. Or, you can freeze portions in a freezer-safe bag for up to 3 months. When ready to enjoy, thaw overnight in the fridge then reheat the beef in the microwave or in a skillet until warm.
Tips and Tricks for the Best Shredded Beef
- Pat the roast dry: This helps the seasoning stick better and creates a better sear.
- Use freshly minced garlic: Fresh garlic adds a more robust flavor compared to pre-minced jarred options.
- Stir occasionally if possible: Though this is optional, if you’re around, gently stir the beef halfway through cooking to ensure all the beef is soaking up those juices.
- Check the liquid level: Make sure there’s enough broth to prevent the beef from drying out during cooking.
- Don’t overcrowd the slow cooker: Ensure the beef sits in a single layer to cook evenly and absorb all the flavors.
- Cut the roast into chunks: If your pot roast is too large, cut it into 2-3 pieces to allow it to cook more evenly.

Delicious Ways to Serve Shredded Beef Chuck Roast
Serve this easy slow cooker beef over fluffy rice, tender egg noodles or use to create totally different dishes. Here are some of my favorite ideas:
- Shredded beef sandwiches with a little roasted garlic aioli are alway a hit!
- Make shredded beef tacos topped with salsa, sour cream and cheese.
- Loaded nachos topped with shredded beef, jalapeños, and guacamole.
- Make easy beef enchiladas baked with gooey cheese for an easy dinner.
- Beef burrito bowls with cilantro-lime rice and fresh veggies are a family favorite.
- Shredded beef quesadillas with melty cheese and crispy tortillas.
- Beef-stuffed bell peppers for a hearty and flavorful lunch option.
- Shredded beef is perfect in lettuce wraps for a light and healthy meal.

Variations and Add-ins
- Seasoning options: Instead of individual spices, you can use one store bought packet of taco seasoning.
- Add some heat: Toss in diced jalapeños or a pinch of crushed red pepper for extra spice.
- Citrus twist: Add orange juice with the lime for a slightly sweeter flavor.
- Tomato salsa: Replace the tomato paste and broth with a jar of your favorite salsa.
- Fresh herbs: Top with fresh parsley or green onions if you’re out of cilantro.
- Cheesy topping: Top with shredded cheddar or Monterey Jack for a cheesy twist.
- Onions and garlic: Instead of fresh, you can use 1 teaspoon each of powdered seasoning.

FAQs
A boneless chuck roast is perfect for this slow cooker shredded beef recipe. It’s tender, flavorful, and shreds easily after cooking. You can use a round roast but it may take longer to cook.
Absolutely! After cooking, let the beef cool completely, then store it in an airtight container in the fridge for up to 4-5 days. When ready to serve, reheat it gently on the stovetop or in the slow cooker with a little extra broth to keep it juicy and tender.
The cumin chili powder and cayenne pepper give it a Mexican shredded beef flavor with a little heat. You can easily dial back or add more of the spices to suit your preference.
The beef is tender enough when it easily falls apart with a fork. Cooking it low and slow ensures the beef shreds easily every time.
As long as you follow the recipe, the beef broth and juices from the roast will be enough to keep it juicy and flavorful.
Definitely! This easy shredded beef recipe is perfect for prepping ahead and using in salads or other dishes throughout the week.

Other Tasty Dinner Recipes
- Parmesan Crusted Chicken
- Oven Roasted Turkey Breast
- Crispy Panko Chicken
- Homemade Shake and Bake Pork Chops
- Lemon Rosemary Chicken

Slow Cooker Shredded Beef
Equipment
Ingredients
- 3 pounds boneless chuck roast
- 1 tablespoon avocado oil
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 onion diced
- 3-5 cloves garlic minced
- 1 cup beef broth
- 3 tablespoons tomato paste
- 1 lime juiced
- Fresh cilantro for garnish (optional)
Instructions
- Add all the seasonings to a small bowl and mix well.2 teaspoons chili powder, 2 teaspoons ground cumin, 1 teaspoon cayenne pepper, 1/2 teaspoon smoked paprika, Salt and pepper
- Pat the chuck roast dry with paper towels. Then rub the seasoning mixture all over.3 pounds boneless chuck roast
- Heat a large skillet over medium-high heat. Once hot, add oil and then sear the meat on all sides until browned, about 3-4 minutes each side.1 tablespoon avocado oil
- Add the beef to the bottom of the slow cooker pot. Top with onions and garlic.1 onion, 3-5 cloves garlic
- Next, add beef broth to the slow cooker, along with the tomato paste. Cover, then turn the slow cooker to low heat and cook for 6-8 hours. Another option is to cook on high heat for 3-4 hours.1 cup beef broth, 3 tablespoons tomato paste
- Once cooked, remove the roast from the slow cooker and transfer to a cutting board. Shred the meat with two forks, then return it to the slow cooker and stir into the sauce.
- Finish it off by squeezing fresh lime juice on top and garnishing with fresh cilantro.1 lime, Fresh cilantro
- Serve with your favorite sides and toppings. Enjoy!
Notes
- Be sure to pat the roast dry before you start. This helps the seasoning stick better and gives you a better sear.
- If your pot roast is too large, you can cut it into 2-3 pieces to allow it to cook more evenly.
- You can store leftovers in an airtight container for up to 4-5 days. You can also freeze them in a freezer-safe bag for up to 3 months. When ready to enjoy, thaw overnight in the fridge then reheat in the microwave or in a skillet until warm.
Nutrition
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