SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 135.4
  • Total Fat: 9.2 g
  • Cholesterol: 22.7 mg
  • Sodium: 123.2 mg
  • Total Carbs: 1.3 g
  • Dietary Fiber: 0.4 g
  • Protein: 11.1 g

View full nutritional breakdown of Slow Cooker Shredded Beef calories by ingredient
Report Inappropriate Recipe

Slow Cooker Shredded Beef

Submitted by: TROYALLEN26


Number of Servings: 12

Ingredients

    Ingredients: (Full Recipe)

    1-2 Tbsp. extra virgin olive oil
    1 pound beef (boneless chuck roast)
    1 tsp. chili powder
    1/2 tsp. cumin
    1/2 tsp. smoked paprika
    1 cup beef stock
    1 Tbsp. tomato paste
    1 chipotle pepper in adobo sauce, minced
    1/2 large sweet onion, diced
    2 cloves garlic, minced

Directions

Method:

Heat the olive oil in a large, heavy skillet over medium-high heat. Meanwhile, combine the chili powder, cumin, and smoked paprika in a small bowl.

Rub the spice mix into the beef, covering each side evenly. Once the oil is hot (it will shimmer a bit in the skillet), place the beef in the skillet and sear on each side.

Remove the beef from the skillet and place in the bottom of a slow cooker. Leave the pan on the heat, and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan. Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly.

Add the diced onion and minced garlic on top of the seared beef in the slow cooker. Pour the pan sauce down over the onions, garlic, and beef. Cover and cook on low for 6-8 hours.

Remove the beef from the slow cooker and shred with two forks. Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.

Serve the beef in the flour tortillas, topped with your favorite taco toppings.

Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user TROYALLEN26.






Great Stories from around the Web


Rate This Recipe