Description
This Crockpot Chipotle Shredded Beef recipe delivers tender, flavorful beef slow-cooked to perfection with smoky chipotle peppers and a blend of spices. Ideal for tacos, burritos, or rice bowls, it’s an easy and delicious way to enjoy a hearty meal with minimal effort.
Ingredients
Scale
Beef
- 3-4 lb beef chuck roast
- 1 tablespoon olive oil (for searing, optional)
Sauce
- 2 chipotle peppers in adobo sauce (chopped)
- 3 cloves garlic (minced)
- 1 large onion (chopped)
- 1 cup beef broth
- 1/4 cup tomato paste
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Sear the Beef (optional): Heat olive oil in a large skillet over medium-high heat. Sear the beef chuck roast on all sides for about 4-5 minutes until browned, which helps to lock in flavor. Then transfer the beef to the crockpot.
- Prepare the Sauce: In the crockpot, combine the chopped chipotle peppers, minced garlic, chopped onion, beef broth, tomato paste, ground cumin, chili powder, smoked paprika, dried oregano, lime juice, salt, and pepper. Stir well to mix all ingredients evenly.
- Cook the Beef: Cover the crockpot and cook on low heat for 8-10 hours or on high heat for 4-5 hours until the beef is tender and can be easily shredded with forks.
- Shred the Beef: Remove the cooked beef from the crockpot and use two forks to shred it finely. Return the shredded beef to the crockpot and stir well to combine with the cooking sauce.
- Serve: Serve the chipotle shredded beef warm in tacos, burritos, or over rice. Garnish with your favorite toppings such as fresh cilantro, diced onions, or shredded cheese.
Notes
- Searing the beef before slow cooking is optional but enhances the flavor and texture.
- Adjust the number of chipotle peppers according to your desired spice level.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- This recipe is versatile and pairs well with tortillas, rice, or as a filling for sandwiches.
- Use a meat thermometer to ensure the beef reaches an internal temperature suitable for shredding, around 190-200°F for tenderness.
