Shredded Slow Cooker Roast Beef
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
4 -6
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Calories
448 kcal
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Course
Main Course, Dinner
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Cuisine
American
Shredded Slow Cooker Roast Beef
Description
This Slow Cooker Roast Beef recipe begins by rubbing the chuck roast with a blend of salt, cumin, and pumpkin pie spice, emphasizing warm spices that complement the meat. It is then quickly seared to develop a golden crust that locks in juices. The slow cooker base combines salsa, beef broth, and canned pumpkin, providing moisture and subtle sweetness while softening the spices.
Cooked 6 to 8 hours until the roast is fall-apart tender, the beef is shredded and returned to the reserved cooking liquid, which is skimmed of excess fat. This ensures the meat stays juicy and infused with sauce. The result is a tender, saucy shredded beef suitable for assembling into tortillas or serving over greens, highlighted by its unique pumpkin note.
Trimming excess fat before cooking reduces greasiness, and pressing the shredded meat in a dry pan can add crispness if desired. This versatile dish lends itself to warming lunches or casual dinners.
Ingredients
- 1/2 tablespoon olive oil
- 1/2 teaspoon salt sea salt
- 2 teaspoons cumin powder
- 1 1/4 teaspoons pumpkin pie spice divided
- 2 pounds chuck roast grass-fed, large areas of excess fat removed
- 1/2 cup salsa of choice
- 1/2 cup beef broth
- 1/3 cup canned pumpkin pure
- tortilla Paleo, for serving
- lettuce Paleo, for serving
- cilantro for garnish
Instructions
- Heat the olive oil in a large pan on high heat.
- While the olive oil heats, mix together the salt, cumin and pumpkin pie spice in a small bowl. Rub it all over the roast, making sure to really press it into all sides.
- Place the roast into the hot pan and cook until golden brown, about 3 minutes. Flip the roast the repeat on the other side, so both sides are golden.
- While the meat sears, combine the salsa, beef broth and pumpkin in the bottom of a 5 or 6 quart slow cooker and stir until mixed.
- Place the seared meat into the slow cooker and cover. Cook until the meat is falling apart and very tender, about 6-8 hours. Mine was perfect at 7 hours.
- Transfer the meat to a cutting board and let cool for a few minutes. Then, shred the meat with two forks.
- Skim the excess fat off the top of the liquid in the slow cooker and discard. Add the shredded beef back into the slow cooker and stir until all the juices are absorbed the meat is nice and saucy.
- Serve over a salad, a paleo tortilla, lettuce wrap, or whatever else your heart desires, and garnish with cilantro.
- DEVOUR.
Notes
- Trim excess fat from the chuck roast before cooking to reduce greasiness and improve texture.
- After shredding, pressing the beef in a dry pan can add a crisp exterior if preferred.
- The recipe yields tender, flavorful shredded beef that works well in tortillas or salads.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 5g | 2% |
| Protein | 45g | 90% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 2g | 100% |
| Cholesterol | 156mg | 52% |
| Sodium | 805mg | 34% |
| Potassium | 915mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3503IU | 70% |
| Vitamin C | 2mg | 2% |
| Calcium | 65mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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