#shreddedbeef

(via Instant Pot Shredded Beef - a versatile low carb dinner with Italian flavors!)

This Slow Cooker Barbacoa Beef recipe delivers tender, flavorful shredded beef perfect for tacos, burritos, or bowls. With a blend of spices and a slow cooking process, the meat becomes succulent and infused with rich flavors.

Ingredients: 3 lbs beef chuck roast. 1/4 cup apple cider vinegar. 3 cloves garlic, minced. 1 chipotle pepper in adobo sauce, chopped. 1 tablespoon ground cumin. 1 tablespoon dried oregano. 1 teaspoon ground cloves. 1/2 cup beef broth. 2 tablespoons lime juice. Salt and pepper to taste.

Instructions: Place beef chuck roast in slow cooker. In a bowl, mix apple cider vinegar, minced garlic, chipotle pepper, cumin, oregano, cloves, beef broth, lime juice, salt, and pepper. Pour the mixture over the beef in the slow cooker. Cover and cook on low for 8 hours or until beef is tender and easily shredded. Once cooked, shred the beef using two forks and mix it well with the cooking juices. Serve the barbacoa beef in tacos, burritos, bowls, or over rice.

Prep Time: 15 minutes

Cook Time: 480 minutes

These Slow Cooker Shredded Beef Chimichangas are a flavorful and satisfying Mexican-inspired dish. The beef is slow-cooked to perfection with a blend of spices, then wrapped in tortillas, fried until crispy, and served with creamy sour cream and zesty salsa.

Ingredients: 2 pounds beef chuck roast. 1 onion, chopped. 3 cloves garlic, minced. 1 can 14 ounces diced tomatoes. 1 can 4 ounces diced green chilies. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 8 large flour tortillas. 1 cup shredded cheddar cheese. Vegetable oil for frying. Sour cream and salsa for serving.

Instructions: In a slow cooker, put the beef chuck roast, chopped onion, minced garlic, diced tomatoes, diced green chilies, ground cumin, chili powder, salt, and pepper. Turn the heat down to low, cover, and cook for 8 to 10 hours, or until the beef is soft and can be shred with a fork. Take the beef out of the slow cooker and use two forks to shred it. Add the cooked beef and cooking juices back to the slow cooker and mix them together. Warm up a deep frying pan or skillet with vegetable oil to 350F 175C. Spoon out a big scoop of the shredded beef mixture into the middle of each flour tortilla. Add shredded cheddar cheese on top. Gather the tortilla's sides and fold them in. Then, fold the bottom and top together to make a rectangle. Use toothpicks to hold. Be careful when putting the chimichangas in the hot oil. Fry them, turning them over every so often, until they are golden brown and crispy. Each side should take three to four minutes. Take the chimichangas out of the oil and let them drain on paper towels to get rid of the extra oil. Chimichangas made with slow-cooked beef shreds should be served hot with sour cream and salsa. Enjoy your tasty chimichangas that you made yourself!

Prep Time: 20 minutes

Cook Time: 480 minutes

This Instant Pot Keto Cuban-style shredded beef is cooked just right, making meat that is tender and full of flavor with traditional Cuban spices. People on the ketogenic diet can eat this meal because it is filling and low in carbs.

Ingredients: 3 lbs beef chuck roast, cut into chunks. 1 onion, diced. 4 cloves garlic, minced. 1 bell pepper, sliced. 1/4 cup tomato paste. 1 cup beef broth. 1/4 cup apple cider vinegar. 2 teaspoons cumin. 2 teaspoons oregano. 1 teaspoon smoked paprika. Salt and pepper to taste. 1/4 cup chopped cilantro for garnish. 1 lime, sliced for garnish.

Instructions: Add cumin, oregano, salt, pepper, and smoked paprika to the beef chunks to make them taste better. Season the beef and put it in the Instant Pot. To the Instant Pot, add tomato paste, beef broth, apple cider vinegar, sliced bell pepper, minced garlic, and diced onion. Seal the valve and close the Instant Pot's lid. Keep the pressure high for an hour. Let the natural pressure release happen for 10 minutes after the cooking time is up, then quickly release any pressure that is still there. Take off the lid and use two forks to shred the beef. Add chopped cilantro and lime slices to the top of the hot shredded beef.

Prep Time: 15 minutes

Cook Time: 60 minutes

This Workman's Roast Crock Pot Recipe makes shredded beef that is soft and flavorful. It's great on sandwiches, tacos, or over mashed potatoes. The slow cooking process makes the beef very tender and adds flavor from herbs, garlic, and onions.

Ingredients: 3 lbs beef chuck roast. 1 cup beef broth. 1 onion, chopped. 4 cloves garlic, minced. 2 tbsp Worcestershire sauce. 1 tbsp soy sauce. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Season the chuck roast generously with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Transfer the roast to a crock pot. In the same skillet, saut the chopped onion and minced garlic until softened, about 3 minutes. Deglaze the skillet with beef broth, scraping up any browned bits from the bottom. Pour the onion and garlic mixture over the roast in the crock pot. Add Worcestershire sauce, soy sauce, dried thyme, and dried rosemary to the crock pot. Cover and cook on low for 8 hours, or until the beef is tender and easily shreds with a fork. Once done, remove the roast from the crock pot and shred the meat using two forks. Serve the shredded beef with the cooking juices from the crock pot.

Prep Time: 15 minutes

Cook Time: 480 minutes

These Slow Cooker Shredded Beef Tacos are incredibly flavorful and easy to make. The beef cooks low and slow in a delicious blend of spices until it's tender and falls apart. Perfect for a hassle-free weeknight dinner or a crowd-pleasing party dish.

Ingredients: 2 lbs beef chuck roast. 1 onion, sliced. 4 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1/4 cup beef broth. 2 tablespoons chili powder. 1 tablespoon ground cumin. 1 teaspoon paprika. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 12 small corn tortillas. Taco toppings of your choice e.g., shredded lettuce, diced tomatoes, shredded cheese, salsa, avocado.

Instructions: Place beef chuck roast in the slow cooker. Add sliced onion, minced garlic, diced tomatoes, beef broth, chili powder, ground cumin, paprika, dried oregano, salt, and black pepper to the slow cooker. Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and easily shreds with a fork. Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and mix well with the sauce. Warm the corn tortillas according to package instructions. Serve the shredded beef in warm tortillas, topped with your favorite taco toppings.

Prep Time: 15 minutes

Cook Time: 300 minutes