I recently mentioned that I had debated between making barbacoa or pork carnitas for quite some time. The pork carnitas tacos
won out, but like … WHAT?! BOTH of these recipes are SO good! Why did I ever wait so long to attempt either of them?! Rather than naming these barbacoa, I went with slow cooker spicy shredded beef. It just seemed more fitting, but the ingredients are nearly the same as most barbacoa recipes I’ve seen. And, of course, it is conveniently made in your slow cooker. 🙂
For the slow cooker spicy shredded beef, I took a little of everything from various barbacoa recipes I found via the interwebs. I tried a few different versions before settling on this particular one, which is a very straight-forward spicy beef recipe. No underlying sweetness, no extreme heat, and minimal smoky flavor. Just solid, versatile, spicy shredded beef.
This stuff has the potential to be the next greatest hit in your household. We made quesadillas last night, and I instantly fell in love with the cheesy, meaty combination. Normally, I cannot eat the same thing two nights in a row (ridiculous, I know). But kind of like the pork carnitas tacos
I made a couple of months ago, the slow cooker spicy shredded beef is something I could eat for maybe every single meal of the day.
The prep work is fairly simple, which is always a plus. First, season the chuck roast with salt and pepper. Be as liberal or cautious as you want with this. Personally, I prefer more seasoning, but you can always adjust later if necessary! Next, sear the chuck roast in a sauté pan over medium heat for a few minutes on each side. Allow it to develop a nice, crispy brown exterior before moving on. Once it is browned, gently place it into your slow cooker. (I am still a HUGE advocate for these slow cooker liners if you haven’t tried them!)
Set the heat to low, and place the lid on the slow cooker. In the same pan you used to brown the chuck roast, add veggies, seasonings, adobo sauce, apple cider vinegar, and beef broth.
Let everything simmer together for a while before pouring it directly on top of the chuck roast into the slow cooker.
Now it’s time for the best part! Set your slow cooker to “low” and walk away for eight hours. *ta da* Or, if you’re around, turn the roast over every few hours, so all sides get a chance to cook in the veggies and juice.
After eight hours, the spicy beef should shred apart easily. You know when you visit a restaurant, and the shredded beef is so thinly shredded that it’s basically just tiny shreds of succulent meat that nearly melt in your mouth? Consider this slow cooker spicy shredded beef to be the thing restaurant dreams are made of. It should shred with ease once it’s fully ready, and shredding it in the slow cooker allows the shreds to absorb a little more juicy flavor.
I’ve got at least a pound and a half of this stuff left in my refrigerator. Looks like more quesadillas are in my future and I CANNOT WAIT.
[my additional tips!]:
Actual Prep / cook time: 8 – 9 hours
Clean-up difficulty: 1 (if you use the slow cooker liners!)
Overall difficulty to make: 2
Overall satisfaction: 9.5
Price range? This dish is under $10 for 2-3 lbs. of spicy shredded beef.
What I would change next time? Nothing!
For your own version, I recommend:.
- Double the amount of beef broth if you don’t use beer.
- Ideally, turning the beef over in the slow cooker every couple of hours is best 🙂
© 2016 : a flavor journal : by sara alvord
slow cooker spicy shredded beef
Chuck roast, chipotles, spices, and veggies simmer for eight hours in your slow cooker to make the BEST spicy shredded beef for dinner!
- 2 - 2.5 lbs. chuck roast
- 2 Tbsp. olive oil
- 1 cup white onion, chopped
- 1 cup tomato, chopped
- 1/3 cup green pepper, chopped
- 1/3 cup red pepper, chopped
- 2 Tbsp. jalapeno, minced
- 1 Tbsp. garlic, minced
- 1/4 cup beef broth
- 1/4 cup beer (I used an IPA) (optional)
- 1 Tbsp. apple cider vinegar
- 2 chipotle peppers, chopped
- 3 Tbsp. adobo sauce
- 1 tsp. cumin
- 1 tsp. oregano
- 1/2 tsp. paprika
- 1/2 tsp. cayenne
- Place a large sauté pan over medium heat on the stove top. Add olive oil once pan is warmed.
- Season both sides of the chuck roast with salt and pepper.
- Cook each side of the chuck roast for 3-4 minutes in the saute pan, until browned.
- Transfer roast to slow cooker.
- In same pan, over medium heat, add green and red pepper. Cook for 3-4 minutes until starting to soften.
- Add onion and tomato, cook another 1-2 minutes.
- Add jalapeño and garlic, cook 1-2 minutes (garlic will be fragrant).
- Season veggies with salt and pepper (a pinch or two).
- Add beef broth, IPA, and apple cider vinegar. If you omit the beer, simple add another 1/4 cup of beef broth.
- Add chipotle peppers, adobo sauce, and seasonings. Stir everything together until well blended.
- Heat pan to medium-high heat, and allow the sauce to come to a quick boil. Let it boil for 1-2 minutes, then turn heat back down to low.
- Once the contents stop simmering, transfer them directly on top of the chuck roast in the slow cooker.
- Cook on low for eight hours, or until easily shreddable.
- After eight hours, shred the beef directly in the slow cooker. Allow it to absorb as much of the juicy contents of the slow cooker as possible.
- For extra flavor, heat a sauté pan to medium-high heat, and cook the shredded beef for about one minute before eating. (This makes it a bit crispier and not as juicy!)
a flavor journal. http://aflavorjournal.com/