5 from 30 votes
Shredded Slow Cooker Roast Beef
Shredded Slow Cooker Roast Beef uses a seasoned chuck roast seared to a brown crust and slow-cooked in a sauce of salsa, beef broth, and canned pumpkin until tender enough to shred easily. The meat absorbs the spiced liquid and offers a moist, flavorful filling ideal for paleo tortillas or served over salad. The seasonings include cumin, pumpkin pie spice, and sea salt for warm, earthy flavors with savory depth.
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings:
4
-6
Calories:
448 kcal
Course:
Main Course, Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 -6
Amount Per Serving
Calories 448
% 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.