3lbboneless beef chuck roasttrim excess surface fat if needed
1.5tspkosher salt
1tspblack pepperfreshly ground, if possible
1tbspvegetable oilfor searing
1.25cupchopped yellow onion
2.5tspminced garlic
1cupbeef brothlow sodium preferred
2tbsptomato paste
1tbspapple cider vinegaradds brightness
1tspbrown sugarbalances acidity; optional
1tbspchili powder
1.5tspground cumin
1tspdried oregano
1tbspcornstarchoptional; mix with equal water to thicken juices
Instructions
Preparation Steps
Pat the roast dry, then season all over with salt and pepper.
Heat oil in a large skillet over medium-high. Sear beef on all sides until deeply browned, 2–3 minutes per side.
Whisk broth, tomato paste, vinegar, brown sugar, chili powder, cumin, and oregano in the slow cooker.
Stir in the chopped onion and minced garlic. Nestle the seared roast into the sauce and turn to coat.
Cover and cook on LOW for about 8 hours (or HIGH for 4–5) until the beef is fork-tender.
Transfer beef to a board. Shred with two forks, discarding large fatty pieces.
Skim fat from cooking liquid. For thicker sauce, stir in cornstarch slurry and simmer in the cooker until glossy.
Return shredded beef to the sauce and toss. Taste and adjust salt, pepper, or a splash more vinegar.
Notes
Variation: Add 1–2 tsp chipotle in adobo for a smoky kick, or stir in a handful of chopped cilantro before serving. Serve piled on warm tortillas, over rice bowls, or in toasted rolls with pickled onions. Storage: Refrigerate up to 4 days or freeze up to 3 months; reheat gently with a splash of broth.This recipe is an original creation inspired by classic Easy Slow Cooker Shredded Beef Recipes flavors. All ingredient ratios and instructions are independently developed.