Without a grill, cast iron pan, or simply a kitchen that can handle smoke from searing, it’s really tough for lay people to make great steaks. Whenever I lived in apartments, I found it harder to cook meat the way I wanted due to a fear of the smoke alarm going off triggering firetrucks and angry neighbors. As a result, I often looked to other cuts of meat that I could prepare in ways that didn’t require searing. My slow cooker, for example, is one of my favorite ways of preparing tender meat dishes. It’s also a great way to have dinner ready and waiting when you get back from work. With that in mind, I decided to make some basic shredded beef by modifying a spice rub that I use for other cuts of meat when smoking outdoors. This recipe came out wonderfully if I do say so myself. You can eat this as is, serve over rice, use as taco meat (barbacoa), or as a topping for nachos among other ideas.
Total calories for whole roast = 2730
Makes about eight, 4 or 5 oz. servings = about 341 calories each
4 or 5 oz. of shredded beef with rice and corn = about 560 calories
Slow Cooker Shredded Beef Recipe
Tender shredded beef in the slow cooker.
- 2 pounds beef boneless chuck shoulder/roast/brisket (about 300 cal per 4 oz. or 2400 cal total)
- 1 tablespoons onion powder
- 1 tablespoons garlic powder
- 2 tablespoons brown sugar (about 90 calories)
- 2 teaspoons chili powder
- 1 teaspoons paprika
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 1/4 teaspoon cumin
- 2 tablespoons vegetable oil (about 240 calories)
- 1/2 cup chicken or beef broth
- Medium to Large Slow Cooker
- Large Ziploc Bag / large container covered with saran wrap or a lid
- Small bowl for mixing
- Optional: Latex gloves
- Put the onion powder, garlic powder, brown sugar, chili powder, paprika, black pepper, salt, and cumin into a bowl.
- Add the oil to the spices and mix them together until all of the spices are integrated.
- Put the beef in a ziploc bag (or whatever air tight container you want to use) and then rub the spices all over the meat. You can use a latex glove if you want so that your hands don’t smell like spices for three days.
- After rubbing the meat with the spices, close the bag (or air tight container) and place in the fridge to marinate overnight. You don’t absolutely have to let the meat marinate over night, but it does help flavor the meat and it saves time in the morning especially if you are heading out early.
- After marinating over night in the fridge, take the meat out and place in a slow cooker with half a cup of chicken or beef broth.
- Set the slow cooker for Low Heat and the timer for 8 or 9 hours (if you don’t have a timer, then just come back home after 8 or 9 hours and turn it off).
- When the beef is ready, use two forks to pull the meat apart. I do this directly in my slow cooker, but you can also dump the meat into another container and do it there if you want.
Note: I like to remove some of the larger pieces of fat from the meat first before pulling it all apart, but that is up to you. Some people like that grizzle.
- Lastly, serve it however you like. I served it with sweet, buttery, corn and flavored rice.