Ingredients
Scale
- 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the olive oil in a skillet over medium-high heat. Sear the beef roast on all sides until browned.
- Remove the beef and add the onion and garlic to the skillet; sauté until softened.
- Transfer the beef to the slow cooker and add the sautéed onion, garlic, beef broth, Worcestershire sauce, smoked paprika, cumin, salt, and pepper.
- Cover and cook on low for 8 hours or until the beef is tender and easily shredded.
- Shred the beef with two forks and mix it back into the juices.
Notes
- For added flavor, you can customize the spices according to your taste.
- Serve with rice, mashed potatoes, or on a bed of fresh greens.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg