Slow Cooker Shredded Beef

This shredded beef recipe is great for making street tacos (ex: street taco tortilla topped with shredded beef, street corn, cotija cheese, and pickled onions) or pairing it with a roasted sweet potatoes and collard greens. It’s easy, versatile, and mostly importantly - full of flavor! 

Ingredients

Beef chuck roast (roughly 2 lbs)

2 TBSP chili powder

1 tsp cumin

2 tsp smoked paprika

1 tsp onion powder

1 ½ tsp salt

¼ tsp pepper

3 chopped chipotle peppers

1 14 oz can of diced green chilies

14 oz of beef broth

Directions

1. Cut your chuck roast into 2-3 inch chunks and discard any excess fat. 
2. Place your roast chunks into the slow cooker and add your seasonings (chili powder, cumin, smoked paprika, onion powder, salt and pepper). Toss the meat to coat it well.
3. Add your chipotle peppers, green chilies, and beef broth. 
4. Cook on low for 6 hours (or high for 4), but I prefer low and slow because it's more tender and easier to shred. 
5. When the meat is tender, drain and shred it and place it in an oven safe container. Broil it on high for 6 minutes until crispy. 
6. Divide meat into portions and serve or store in the fridge. 

Shown below is a lower carbohydrate variation I made with the prepared shredded beef. I sautéed some collards and reheated my beef in the same pan. Once warmed, I topped it off with cotija cheese, pickled onions and a homemade spicy chipotle sauce.