🍖 Slow Cooker Shredded Beef (Barbacoa-Style)
Serves: 6–8
Time: 10 min prep + 8 hours slow cook (or 4–5 hours on high)
Ingredients
3–4 lb beef chuck roast
1 cup beef broth
1 cup barbecue sauce or ¾ cup beef broth + ¼ cup soy sauce
1 medium onion, thinly sliced
3 cloves garlic, minced
2 tbsp tomato paste
2 tbsp brown sugar (optional, for sweetness)
1 tbsp Worcestershire sauce
1 tsp smoked paprika
1 tsp cumin
½ tsp chili powder (optional)
Salt & pepper to taste
1 tbsp olive oil (optional, for searing)
Instructions
Season the beef generously with salt and pepper.
(Optional but tasty) Sear the roast in a hot pan with olive oil, 2–3 minutes per side for flavor.
Add onions and garlic to the slow cooker. Place beef on top.
Whisk broth, barbecue sauce (or soy/broth mix), tomato paste, brown sugar, Worcestershire, and spices. Pour over beef.
Cook LOW 8 hours or HIGH 4–5 hours until fall-apart tender.
Shred the beef with two forks right in the cooker. Let it soak in the sauce for 10–15 minutes.
Taste and adjust salt or sweetness.
How to Serve (so many good options)
🥪 On toasted buns for shredded beef sandwiches
🌮 In tacos with cilantro + onions
🍚 Over rice or mashed potatoes
🥔 On baked potatoes with sour cream
🧀 In quesadillas or sliders
Want it to taste like the photo even more?
Add ½ cup caramelized onions and 1 tbsp balsamic vinegar for that deep, glossy, savory-sweet vibe.
If you want, tell me what you’re serving this with and I’ll tailor the seasoning for your meal 👌
