Crock-Pot Shredded Beef Recipe

We really love my Crock-Pot Shredded Pork for Tacos recipe. I wanted to make a beef version of this and asked my butcher what cut of beef to use for it. He said to use "chuck" for Crock-Pot shredded beef. Luckily, this cut of beef is really reasonably priced. So I gave it a try using my pork recipe, minus the oregano, and it turned out fantastic! This beef goes great served with rice or potatoes, for shredded beef tacos, for beef pot pies, or for french dip sandwiches. The broth makes a wonderful gravy, or you can use it for soup. This recipe is super easy to make and it just keeps on giving.

Crock-Pot Shredded Beef Recipe

2-3/4 to 3 lb beef chuck pot roast (with a good amount of marbeling)
1 tsp salt
1 tsp pepper
1 tsp sugar
2 cups water
2 bay leaves

Spray your Crock-Pot with non-stick cooking spray. Mix the salt, pepper, and sugar together in a small bowl. Set the chuck roast in the Crock-Pot and use a teaspoon to sprinkle the spice mixture evenly over the roast. Pour the water around the roast, not over the top, leaving the spices in place. Add the bay leaves to the water. Cover the Crock-Pot and turn the heat to Low. Let it cook for 9-10 hours on Low heat. When the time is up, remove the chuck roast from the Crock-Pot to a cutting board and use a fork to shred the beef. Discard the fatty pieces and return the shredded beef back to the broth. This shredded beef is great for tacos, served with rice or potatoes, or on a hot sandwich. Serves 4 as a main course.

Crock-Pot Shredded Pork for Tacos Recipe

We love the shredded pork tacos at our favorite Mexican restaurant, so I wanted to come up with my own version. The oregano really makes this recipe. Also, the pork is moist and the broth is fantastic! Serve this shredded pork with warmed corn tortillas, black beans, avocado, tomato, cilantro, and your favorite hot sauce, and you have a wonderful, complete meal.

Crock-Pot Shredded Pork for Tacos Recipe

2-3/4 to 3 lb pork shoulder blade roast (with a good amount of marbeling)
1 tsp salt
1 tsp pepper
1 tsp sugar
1 tsp oregano
2 cups water
2 bay leaves

Spray your Crock-Pot with non-stick cooking spray. Mix the salt, pepper, sugar, and oregano together in a small bowl. Set the pork roast in the Crock-Pot and use a teaspoon to sprinkle the spice mixture evenly over the roast. Pour the water around the roast, not over the top, leaving the spices in place. Add the bay leaves to the water. Cover the Crock-Pot and turn the heat to Low. Let it cook for 9-10 hours on Low heat. When the time is up, remove the pork from the Crock-Pot to a cutting board and use a fork to shred it. Discard the fatty pieces and return the shredded pork back to the broth. Leave it in the broth when you serve it for tacos. Serves 4 as a main course.