Harp Family Recipes

Ingredients

  • 3 to 4 pounds beef chuck roast
  • 1 cup beef broth
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste

Instructions

  1. Prepare the Beef: Season the beef chuck roast generously with salt, pepper, chili powder, cumin, and paprika.
  2. Sear the Meat: In a large skillet, heat olive oil over medium-high heat. Add the beef roast and sear on all sides until browned (about 4-5 minutes per side). This step adds flavor but is optional.
  3. Combine Ingredients: In the crock pot, place the chopped onions and garlic. Add the diced tomatoes, Worcestershire sauce, and soy sauce. Pour in the beef broth.
  4. Add the Beef: Place the seared beef roast on top of the mixture in the crock pot.
  5. Cook: Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and easily shredded with a fork.
  6. Shred the Beef: Once cooked, remove the beef from the crock pot and shred with two forks. Return the shredded beef to the crock pot, mixing it with the juices.
  7. Serve: Serve the shredded beef in tacos, over rice, or on a sandwich. Garnish with optional toppings like chopped cilantro, avocado, and lime wedges.