Slow Cooker Shredded Beef
Ingredients
- 2 kg chuck roast (can be adjusted slightly)
- 2 tablespoon red wine vinegar
- 2 tablespoon extra virgin olive oil
- 1 tablespoon kosher salt
- 1 teaspoon herb salt (optional)
- fresh parsley, chopped (can be substituted with dried parsley)
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 large onion, chopped
- 3-4 cloves of garlic, minced or chopped
- ⅓ teaspoon red chili powder (optional for spiciness)
Instructions
- First, prepare the chuck roast for cooking.Using a sharp knife, create several cavities on each side. It will allow the sauce and seasoning to sink as deeply as possible into the meat.Rub the meat with a mixture of vinegar and olive oil.Season the chuck roast with salt, pepper, onion and garlic powder, red chili powder, minced (or chopped) garlic, and parsley on all sides.
- add the sliced onion to the bottom of the slow cooker (or multicooker) bowl, then place the roast chuck on top.
- Close the slow cooker's lid (or multicooker) and set it for 8 hours. We recommend turning the meat occasionally to allow the sauce to sink into each side of the roast. Don't overwork it, though - turning 2-3 times will suffice.
- Once the 8 hours have passed, check with a fork if the meat is ready. If it feels stiff and doesn't shred well, continue cooking for additional hours. If a multicooker is used instead of a slow cooker, it can take 15 or even more hours!
- Once the meat looks ready and pulls easily, break it apart using two forks. Return to the cooker pot and let it rest for an additional hour on a keep-warm mode.
- Finally - serve it with mashed potatoes, pasta, or (if on a keto diet, like us) a salad of your choice. We like it with beet or bell pepper salad.Bon Appétit!
Notes
Although you can consume the beef immediately, we strongly recommend returning the shredded meat, sunk into the delicious sauce, back to the slow cooker (or multicooker) on a keep-warm mode for an additional hour. That way, it will become so juicy that you won't be able to resist it!
