Looking for an effortless protein recipe perfect for tacos, enchiladas or hashes? Look no further than this easy shredded beef recipe in your slow cooker for silky tender results! Just three ingredients needed and done in no time at all!
Chuck roast is an economical choice with great marbling; however, other cuts can also work just as well for making slow cooker shredded beef dishes such as brisket and rump roast.
Chuck Roast
Chuck roast is the ideal cut of beef for shredding because of its high fat content and collagen breakdown during slow cooking, making it tender and easy to shred. Additionally, its relatively inexpensive price point and large feeding capacities makes this an economical way to feed a group. Additionally, although its ratio of meat-to-fat is lower than other cuts of meat, its flavor remains juicy.
Cook this roast at low and slow for optimal results; its tough, connective tissues require time to break down into juicy pull-apart tenderness. Incorporating liquid into this process helps prevent it from drying out too quickly during its journey through your oven or slow cooker.
Serve this roast with any of your favorite side dishes, like mashed potatoes or polenta, for an enjoyable and filling meal. Additionally, it makes a fantastic filling for tacos, sandwiches or chili!
Chuck roast is an effortless recipe to prepare and cook in either an oven or slow cooker, provided liquid, such as beef broth, is added to keep it moist during its preparation and prevent it from drying out while it bakes. Seasoning it with garlic, herbs, and salt adds extra flavor.
If using a slow cooker, place the seasoned chuck roast into it along with 1 cup of beef broth and cook on low for approximately 4-6 hours, until the roast has become tender enough to be easily shredded with two forks.
Prepare this roast in the oven by first searing all sides before placing it in a Dutch oven with orange juice, beef stock and onions. Cover and bake at 325F for 3.5-4 hours – you will then enjoy a delectable pot roast that will become the talk of any dinner party!
This recipe makes a fantastic centerpiece dish for potlucks or holiday gatherings as it easily feeds an audience. If you have an especially large group, an additional chuck roast may be required so everyone has plenty to eat.
Brisket
Brisket, found at the front of a cow’s breast, can often be tough when first cooked; but when braised slowly for several hours at low heat, its texture can soften into something tender and flavorful that makes it popular at barbecue restaurants and delis across America. Brisket also plays a vital part in Ashkenazi Jewish dishes served during holidays such as Rosh Hashanah and Passover.
Brisket roast is an affordable cut of beef that holds up well during prolonged low cooking, making it the perfect candidate for making shredded beef dishes like corned beef or pastrami. Therefore, Kosher delis often use it in making such delicacies.
To ensure you find the ideal brisket for shredding, select one with deep red color and sweet aroma, with plenty of white marbling (fat). Grayish-brown meat indicates it has been sitting too long; when shopping, look for grass-fed or kosher versions as they tend to be healthier and tastier than conventional varieties – plus supporting small sustainable farms!
Round Roast
Round roast, cut from the top hind leg, is a lean yet tough cut of beef that makes an ideal source for shredding. Like other cuts from its round primal, round roast is often braised or slow cooked for extended periods to help break down fibers and tenderize it, creating flavorful pot roasts, stews or sandwiches.
Top round beef is an economical and nutrient-rich choice when it comes to healthy ground beef options. Ideal for soups, casseroles and tacos; mix it into pasta with steamed vegetables for a filling vegetarian meal; the bottom round cut offers even more versatility – shredding it and mixing with sauce makes a delicious sandwich or omelet topping; both cuts also work wonderfully as lean, tough cuts that can be served shredded in sandwiches, omelets or tacos!
Top and bottom round cuts of beef are more cost-effective, making them a budget-friendly choice for slow cooker recipes. Shredded beef made using this simple method yields tender and flavorful results with just a hint of fat in each bite – perfect for weeknight dinner or packing into sandwiches for work lunch! Just remember to let the beef rest before cutting it up; otherwise the juices might redistribute and become less juicy; even better yet reheat leftovers the following day for even more succulent flavorful bites of deliciousness!
Rump Roast
Rump roast is an ideal alternative to brisket for those searching for heartier cuts of beef. Derived from the shoulder of a steer, it contains both fat and collagen-rich connective tissues which, when left to cook low and slow, breakdown into tender shreddable meat that makes an excellent addition to soups, stews or even sliders!
Rump roast can be more robust in texture than other cuts of beef, yet still easy to slow cook and has an irresistibly rich beefy flavor that adds depth to any recipe. As with brisket, rump roast works best when left to simmer long and low until fork-tender; to test its readiness insert a fork and twist; it should come apart easily when done.
If you’re in search of an easy and filling weeknight meal, this one’s for you. To add flavor, the seasoned rump roast is seared briefly in a pan before being placed into the slow cooker with vegetables and homemade broth for optimal results – creating a satiating dish perfect for cold nights!
Before cooking, remove your rump roast from the fridge to allow it to come up to room temperature. If you have time, piercing 6 holes across the roast with a paring knife and inserting one clove of garlic in each hole can add another level of flavor. This recipe also calls for low-sodium beef broth which helps reduce salt intake; alternatively you could try substituting vegetable, chicken or mushroom stock instead for even greater variety in this dish.
Combine rump roast, onion soup mix, oregano and rosemary with broth in a five to six quart slow cooker and season with salt and pepper to taste. Then stir in carrots, celery and onions as desired before covering and cooking on high until meat is fork-tender (you should be able to insert a fork and gently twist it without it breaking apart), about 6 to 7 hours.
