Introduction
Indulge in the rich flavors of a slow-cooked boneless chuck roast, perfectly seasoned and tenderized to perfection. This recipe combines a robust dry rub with a savory broth to create a deliciously versatile shredded beef that can be enjoyed in various ways, from tacos to burritos.
Detailed Ingredients with measures
3.5-4 lb boneless chuck roast
½ cup beef broth
2 tablespoons tomato paste
Juice of 1 lime
Dry Rub Spices:
2 tablespoons chili powder
½ tablespoon onion powder
1-2 teaspoons salt (adjust to taste)
2 teaspoons cumin
2 teaspoons garlic powder
1 teaspoon ground black pepper
½ teaspoon cayenne pepper (optional, for heat)
½ teaspoon paprika
Prep Time
20 minutes
Cook Time
8 hours
Total Time
8 hours 20 minutes
Yield
Serves 6-8
Instructions
1. Prepare the Dry Rub: In a small bowl, mix together chili powder, onion powder, salt, cumin, garlic powder, black pepper, cayenne pepper (if using), and paprika.
2. Mix the Liquid Ingredients: In another bowl, whisk together beef broth and tomato paste until smooth.
3. Season the Beef: Place the chuck roast in the slow cooker. Rub half of the dry spice mixture over the top of the roast. Flip the roast and rub the remaining spices over the other side and the edges.
4. Add Liquid: Pour the beef broth and tomato paste mixture over the seasoned roast, ensuring it covers the top and sides.
5. Cook: Cover the slow cooker and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
6. Shred the Beef: Once cooked, remove the roast from the slow cooker and place it in a large bowl. Shred the meat using two forks, discarding any excess fat.
7. Combine with Juices: Return the shredded beef to the slow cooker. Squeeze the juice of one lime over the meat and stir to combine. Taste and adjust seasoning with additional salt if necessary.
8. Serve: The shredded beef is now ready to be served in tacos, burritos, enchiladas, or over rice.
Detailed Directions and Instructions
Prepare the Dry Rub
In a small bowl, mix together chili powder, onion powder, salt, cumin, garlic powder, black pepper, cayenne pepper (if using), and paprika.
Mix the Liquid Ingredients
In another bowl, whisk together beef broth and tomato paste until smooth.
Season the Beef
Place the chuck roast in the slow cooker. Rub half of the dry spice mixture over the top of the roast. Flip the roast and rub the remaining spices over the other side and the edges.
Add Liquid
Pour the beef broth and tomato paste mixture over the seasoned roast, ensuring it covers the top and sides.
Cook
Cover the slow cooker and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
Shred the Beef
Once cooked, remove the roast from the slow cooker and place it in a large bowl. Shred the meat using two forks, discarding any excess fat.
Combine with Juices
Return the shredded beef to the slow cooker. Squeeze the juice of one lime over the meat and stir to combine. Taste and adjust seasoning with additional salt if necessary.
Serve
The shredded beef is now ready to be served in tacos, burritos, enchiladas, or over rice.
Notes
Adjusting Spices
Feel free to adjust the amount of salt and cayenne pepper based on your personal taste preferences.
Storage
Leftover shredded beef can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Serving Suggestions
Consider serving the shredded beef with your favorite toppings such as cilantro, onions, avocado, or cheese.
Cook techniques
Preparing the Dry Rub
Mix the dry spices together in a small bowl to ensure an even distribution of flavors. This creates a flavorful crust for the beef.
Mixing Liquid Ingredients
Whisk together beef broth and tomato paste to create a cohesive sauce that adds moisture and flavor to the roast during cooking.
Seasoning the Beef
Apply the dry rub liberally on all sides of the chuck roast. Ensure that the spices penetrate the meat for maximum flavor.
Cooking in a Slow Cooker
Cooking the roast on low heat for 8 hours allows the meat to slowly tenderize, resulting in a deliciously soft and flavorful dish.
Shredding the Beef
After cooking, shred the beef using two forks. This method allows you to break down the meat easily while discarding any fat.
Combining with Juices
After shredding, mix the meat with lime juice for a fresh flavor enhancement, and adjust seasoning as needed.
FAQ
Can I use other cuts of beef?
Yes, other cuts such as brisket or round roast can also be used, but cooking times may vary.
What if I don’t have a slow cooker?
You can use a Dutch oven or a regular oven. Adjust the cooking time and temperature to ensure the beef becomes tender.
Can I freeze the shredded beef?
Yes, shredded beef freezes well. Store it in an airtight container for up to three months.
How can I serve the shredded beef?
The shredded beef is versatile and can be served in tacos, burritos, enchiladas, or over rice and salad.
What can I substitute for lime juice?
You can substitute lime juice with lemon juice or vinegar for a similar acidity, though the flavor profile will vary slightly.
Conclusion
This slow-cooked, shredded beef recipe offers a rich blend of flavors, thanks to the dry rub spices and the zesty addition of lime juice. It’s versatile and can be enjoyed in various dishes, making it a perfect choice for meal prep or gatherings. The tender chunks of beef infused with savory broth and spices provide a delicious base for countless culinary creations.
Tacos
Fill soft or crispy taco shells with the shredded beef, adding toppings like diced onions, cilantro, avocado, and salsa for a fresh and vibrant meal.
Burritos
Wrap the shredded beef in large tortillas with rice, beans, cheese, and your favorite salsas for a hearty burrito option.
Enchiladas
Roll the shredded beef in corn tortillas, cover with enchilada sauce, and sprinkle with cheese before baking until bubbly and golden brown.
Beef Bowls
Serve the shredded beef over a bed of rice or quinoa, topped with black beans, corn, avocado, and a drizzle of lime crema for a nutritious bowl.
Sandwiches
Use the shredded beef as a filling for sandwiches or sliders, topped with coleslaw or pickled jalapeños for added crunch and flavor.
Stuffed Peppers
Mix the shredded beef with cooked rice, then stuff the mixture into halved bell peppers. Bake until the peppers are tender for a wholesome dish.
