Ingredients with Measurements:
- 3 lbs beef chuck roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup tomato sauce
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Season the beef chuck roast with salt and pepper.
2. In a bowl, mix together the beef broth, tomato sauce, brown sugar, apple cider vinegar, Worcestershire sauce, soy sauce, smoked paprika, chili powder, and cumin.
3. Place the chopped onion and minced garlic at the bottom of the slow cooker.
4. Pour the sauce mixture over the onions and garlic.
5. Place the seasoned beef chuck roast on top of the sauce mixture.
6. Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.
7. Once the beef is tender and falls apart easily, remove it from the slow cooker and shred it with two forks.
8. Return the shredded beef to the slow cooker and mix it with the sauce.
9. Cook on low for an additional 30 minutes to allow the beef to absorb the flavors of the sauce.
10. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 8-10 hours on low or 4-6 hours on high
5. Temperature:
- Low or high setting on the slow cooker
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 13g
- Protein: 33g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Tomato sauce can be substituted with diced tomatoes.
- Brown sugar can be substituted with honey or maple syrup.
- Apple cider vinegar can be substituted with white vinegar or red wine vinegar.
- Worcestershire sauce can be substituted with soy sauce or fish sauce.
Variations:
- Add diced bell peppers or jalapenos for a spicy kick.
- Use pork shoulder instead of beef chuck roast.
- Add a can of black beans or corn for a Tex-Mex twist.
- Top with shredded cheese, sour cream, and cilantro for a loaded beef taco bowl.
Tips and tricks:
- For a deeper flavor, sear the beef chuck roast in a hot skillet before placing it in the slow cooker.
- Use a slow cooker liner for easy cleanup.
- Leftovers can be used for sandwiches, tacos, or salads.
Storage instructions:
- Store leftover shredded beef in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the shredded beef in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the shredded beef on a bed of rice or quinoa.
- Top with sliced avocado and a squeeze of lime juice.
Garnishes:
- Fresh cilantro
- Sliced jalapenos
- Shredded cheese
- Sour cream
- Sliced avocado
Pairings:
- Cornbread
- Roasted vegetables
- Coleslaw
- Garlic mashed potatoes
Suggested side dishes:
- Black bean and corn salad
- Grilled corn on the cob
- Roasted sweet potatoes
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the beef is tough, it may need to cook for a longer period of time.
- If the sauce is too thin, remove the beef and simmer the sauce on the stovetop until it thickens.
Food safety advice:
- Make sure the beef reaches an internal temperature of 145°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Slow cooker shredded beef is a popular dish in American cuisine, often served as a filling for tacos or sandwiches.
Flavor profiles:
- The beef is tender and juicy, with a sweet and tangy sauce that has a smoky and slightly spicy flavor.
Serving suggestions:
- Serve the shredded beef with tortillas, lettuce cups, or on top of a baked potato.
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