We all have those special dishes only Momma can make. A family favorite of ours, passed down from my momma, is authentic, homemade taquitos with guacamole. The cornerstone of that dish is the shredded beef and the best way to ensure mouthwateringly flavorful beef is to cook it low and slow in the crock pot.
Once you do, the beef is so tender, so moist, so delicious, and so versatile you’ll want to make it three times a week. You can serve it as is, in tacos, on salads, over rice, in sandwiches, and so many other delicious family-friendly recipes.
So, without further adieu, here is the easiest, yummiest shredded beef recipe you’ll ever need!
- Prep time: 20 minites
- Cook time: 10 – 13 hours
- Shredding time: 5 minites (or less)
What You’ll Need:
- Crock pot with lid
- (very highly recommended, but not necessary) Slow cooker bag
- 1 & 1/2 – 2 lbs. chuck tender roast
- 2 cups water
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1 green bell pepper
- 1/2 yellow (or white) onion
- 1 & 1/2 tablespoon minced garlic
Step One: Prep vegetables by removing the rib and seeds from the green bell pepper and roughly slicing it, peeling and mincing the garlic (I buy the large jar of minced garlic from Costco since I use it in just about everything), and peeling and rough slicing the onion.
Step two: Remove beef from wrapper and trim excess fat if necessary.
Step three (optional) : Line crock pot with slow cooker bag to reduce clean-up.
Step four: Pour two cups of water into the crock pot.
Step five: Place beef round in center of crock pot.
Step six: Cover top of beef round with generous amount of kosher salt.
Step six: Sprinkle ground black pepper on top of beef round.
Step seven: Sprinkle minced garlic directly on top beef round.
Step eight: Cover beef round with sliced bell pepper, arranging extra slices on either side of the round.
Step nine: Cover beef round with sliced onion, arranging extra slices on either side of the round.
Step ten: Place lid on crock pot and plug it in.
Step eleven: Turn the crock pot on and set it to the lowest setting. Slow cook the beef round for 10-13 hours for best result.
Step twelve: Remove round from crock pot into a separate container, store or dispose of remaining broth, and remove used slow cooker bag to the trash can. Note: Be careful as you you remove the beef from the crock pot. This meat is fall-apart tender!
Step thirteen: (If not wanting to portion off into chunks) Shred by using two forks to pull the meat apart and use immediately or store for future meals. This meat can be frozen, but make sure to let it cook completely before putting it in the freezer to avoid freezer burn.
And that’s it! When you taste this beef, it’s going to melt in your mouth! I also suggest giving our husband the first taste, especially if you enjoy compliments 🙂
Until Next Time My Friends,
The Taylor of All Trades