Slow Cooker Shredded Beef

Ever get that feeling where the day just seems to stretch out forever, like a never-ending story?

This simple and easy-to-make slow cooker shredded beef recipe will save you time.

You’ll want to have this beef on hand all week because it’s juicy and tasty.

How to make Slow Cooker Shredded Beef?

This recipe couldn’t be more flavourful or straightforward to prepare.

Here’s what you’ll find inside:

Ingredients

Best beef to use:

The greatest cut of meat for pulled beef is probably chuck roast.

This cut is known as braising steak in the United Kingdom.

Chuck/braising steak, like hog shoulder, has a good amount of fat and marbling, making it ideal for shredding.

For the slow cooker, we chopped them up into chunks.

There’s no need for an expensive chunk of beef when it comes to slow cooker pulled beef.

You can get away with using a cheap cut since the low and slow cooking method helps the meat break apart and melt in your mouth.

Instructions:

Applications for this beef include:

Tamales: Use this shredded Mexican beef to make this traditional Mexican dish, which is served with spicy pinto beans. Before making the tamales, drizzle a little enchilada sauce on top of the steak.

Enchiladas: Make some excellent enchiladas with corn tortillas, enchilada sauce, and Mexican shredded beef from the slow cooker. Bake until thoroughly warmed.

Tacos and burritos: To make a burrito (or taco) bowl, layer the meat mixture with rice, pico de gallo, sour cream, and a splash of taco sauce in tortillas, taco shells, or a burrito (or taco) bowl.

Nachos are a delicious snack: Make the finest nachos with this meat and your favourite toppings. Some prefer to use tortilla chips to line a sheet pan, then add the beef, cheese, and broil in the oven. Sour cream, sliced onions, and guacamole go on top.

Why should you eat it?

Easy – This is a simple dump-and-go supper.

It takes only a few minutes to prepare because the meat does not need to be seared first.

Great for feeding a party – You can simply double this recipe to accommodate a few people (as long as your slow cooker is large enough).

Because it freezes so well, this is an excellent batch cook dinner.

This slow cooker pulled beef is versatile and can be used in a variety of dishes.

Below are some of our favourite ways to serve it.

Nutrition: .

Health benefits of eating Shredded beef

Beef may contribute to a well-balanced diet, and using lean cuts is essential.

It has a good amount of protein, iron, and eight vitamins and minerals.

Beef is a wonderful source of protein and is naturally low in salt, making it beneficial to one’s health and well-being.

Serving Suggestions:

This Slow Cooked Shredded Beef can be used in a variety of dishes.

Here are a few examples of how you can put it to use:

Frequently Asked Questions

What would be the best alcohol substitute?

Use beef broth instead of wine to make this recipe alcohol-free.

Is it possible to bake shredded beef?

Yes! The slow cooker of choice in the oven. Preheat oven to 350°F and bake for 20 to 25 minutes per pound, covered.

What is the best way to freeze shredded beef?

Divide the shredded beef into freezer-safe containers once it has cooled.

The shredded beef will keep in the freezer for up to three months, or even longer if vacuum-sealed.

Is it okay if I use different meat?

Although this recipe calls for meat, you may easily substitute chicken (breast or thighs) and follow the same cooking instructions.

Using chicken will also reduce the amount of time it takes to cook.

I’m not sure how hot I can make this dish.

Chipotle pepper, cayenne pepper, or spicy sliced green chiles are all great ways to spice up the shredded beef.

Add a little at a time until you reach the appropriate degree of spiciness.

How long will the shredded beef from Mexico last?

Leftovers can be kept in the refrigerator for up to five days if stored in an airtight container.

If you want to save the leftovers, you can freeze them for up to three months.

Allow the leftovers to thaw completely before reheating them on the stovetop (over medium-low heat).

How long do you cook the pulled beef in the slow cooker?

It’s best to simmer it on low for 7-8 hours.

However, you may simmer it on high for 3-4 hours in your slow cooker.

It will also depend on the size of the beef chunks and your slow cooker.

If your beef isn’t breaking apart after a few minutes, it’s not soft enough and needs more time.

What is the best way to keep slow cooker pulled beef?

It will keep in the fridge for 3-4 days, although it will begin to dry up.

Is it possible to freeze slow cooker pulled beef?

Yes, pulled beef freezes wonderfully. It will keep in the freezer for 2-3 months if portioned out.

What is the best way to reheat slow cooker pulled beef?

Pulled beef is best reheated in a pan with a little oil.

It will only take a few minutes to complete.

Which slow cooker should I use?

There are no hard and fast rules here;

Simply make sure the beef you’re using will fit in your slow cooker.

The bowl insert can also be used on the stove.

As a result, we thicken the gravy in the slow cooker bowl on the stovetop.

It’s also possible to sear the meat in it first.

I also like that it has a clear cover because I’m impatient and want to keep peeking to see what it’s up to.

If you don’t have a clear lid, lifting it to check what’s cooking will release a lot of heat and lengthen the time it takes to cook.

Is it necessary to sear the meat first?

You don’t have to, but if you do, it gives great richness to the flavour.

To put it another way, you want to start the Maillard reaction.

Browned food has a particular flavour due to a chemical interaction between amino acids and reducing sugars.

You don’t have to, and if you’re short on time, you can just dump everything in the slow cooker and forget about it.

Is it possible to prepare slow cooker pulled beef ahead of time?

Yes, part of the preparation can be done ahead of time.

You can sear the beef before adding it to the slow cooker with the rest of the ingredients, allowing it to cool completely before refrigerating it (in your slow cooker pot) for up to 24 hours.

The next day, you can prepare it, but it will take longer because it will be cold straight from the fridge.

Conclusion

This fall-apart tender and tasty Mexican shredded beef is a one-dish supper that’s perfect for busy weeknights.

The meat is fall-apart delicious and somewhat peppery, and it melts on your tongue.

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