Give me tacos or give me death!
Or at least give me some tasty shredded beef that is super easy to make and that I can use in a lot of different ways, so I don’t feel like I’m eating the same thing all week. Am I right?
Shredded beef is a core protein recipe that I always have around. It freezes incredibly well.
If you’ve been hanging out here for any time at all, you probably know that tacos are my jam.
I eat the majority of meals either wrapped up in a tortilla or a bowl of some type. Shredded beef is the perfect core protein recipe because it is delicious both ways.
I have several versions of shredded beef that I make, depending on what I am craving in a particular week. Mocha Rubbed Shredded Beef and my simple Green Chili Shredded Beef recipes are my two favorites.
Both of these recipes are super yummy and perfect for cooking ahead so; you can have protein ready and waiting all week!
Every night should be taco night!
For this recipe, I use a mocha rub that I found in Steph Gaudreau’s Performance Paleo Cookbook. I have adapted the original recipe. I use only the rub and beef broth.
My second most favorite way to make shredded beef is my Mexican Shredded Beef Recipe. It uses a batch of my simple taco seasoning rub, then add a can of green chilis and a can of fire roasted tomatoes. Dinner doesn’t get easier than this.
What cut of beef is best for making shredded beef?
Chuck roast is my favorite cut of meat for this recipe. Chuck roast is a cut of meat that needs a long cook time to be fall-apart tender. If you find that your meal is not fork-tender then just let it cook longer. Make sure there is enough liquid so that the roast doesn’t dry out.
How much meat should you make?
Usually, a four to six-pound roast makes enough beef for shredded beef tacos one night and then, depending on the size of your family one or two other meals later on in the month.
This recipe freezes really well, so it is the perfect recipe to double and then pack away as an easy-to-reheat-freezer-meal. This recipe is also a go-to recipe in our family for camping as well because you can freeze it then reheat it on the fire or the camp stove. It makes delicious shredded beef tacos or burritos. And the tasty shredded beef is also really good with eggs.
Shredded beef magic: You can see the tender juiciness and all the spices here.
Slow cooker shredded beef is ultra easy!
You can use a or an Instant Pot to make this recipe if you have either one of these fancy kitchen electrics. With a , you can let it cook all day while you’re at work. The version is done in under an hour, but you’ll need to be ready to babysit your.
If you would rather keep things old school.
Use a to cook this recipe. I must confess that my is my favorite piece of cookware. I use it at least once a week. Its heavy bottom holds heat really well and makes the best soups, stews, and roasts. I highly recommend investing in a quality brand like or Le Creuset. It’s an investment, but this kind of cookware will be one that you can pass down.
Another piece of cookware that I own and use all the time is a I think that the is one of today’s most underutilized kitchen tools. I love mine. It’s not any harder to use than an . I have been cooking with a pressure cooker long before the electric pressure cookers AKA Instant pots came around. The pressure cooker allows you to make a tender and super flavorful dish that would typically need to cook for several hours in less than an hour. It’s the perfect tool for a recipe like this one. Other things I make in my pressure cooker are Low Carb Beef Stew or my Pressure Cooker Bolognese Sauce. It’s magic. Or maybe it’s science.
Bringing the point home:
This Mocha rubbed shredded beef recipe can be cooked in your slow cooker, in your Instant pot, in a dutch oven, or even in a non-electric pressure cooker. You will need to adjust your cooking time to fit the size of roast you buy and the type of device you are using. Don’t worry I will give you all the directions in the recipe card.
I would love to hear which method you use for this recipe. If you do make it don’t forget to tag me @beastbowllife.
Serving Suggestions
The beauty of cooking with core proteins in mind is that you can cook up a batch and then serve it in several different ways. My top 5 ways to eat shredded beef:
- Make tacos.
- Make a Beast Bowl.
- With roasted corn salsa or border corn.
- With sweet potatoes and a side salad.
- Make a burrito bowl.
Every Day Should Be Taco Day!
Shredded Beef with Mocha Rub
Ingredients
- 4 lbs Chuck Roast
- 1 cup Beef Broth or Filtered Water
Mocha Rub
- 4 tbsp Coffee finely ground
- 4 tbsp Smoked Paprika
- 1 tbsp Crushed Black Pepper
- 2 tbsp Cocoa Powder
- 2 tsp Aleppo Pepper or Crushed Red Pepper
- 2 tsp Chili Powder
- 2 tsp Ground Ginger
- 2 tsp Kosher Salt
Special Equipment (Choose One)
- Slow Cooker
- Insta-pot
- Staub Dutch Oven
Instructions
- Mix up a batch of Mocha Rub
- Use a few tablespoons to seasoning your roast.
- Add seasoned roast and beef broth to a slow cooker.
- Cook on high for at least 4 hours. Meat should be fork tender.
- Remove meat and shred with two forks.
- Serve with taco fixins or your favorite veggies.
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