Slow Cooker Shredded BBQ Beef for Tacos or Nachos

Ingredients:

  • 1 boneless or bone-in Davidson Family Farms beef roast, with excess fat trimmed

  • 1 tbs salt

  • 2 tbs vegetable or canola oil

  • 1.5 cups diced onions

  • 6 cloves of garlic minced

  • 1 cup ketchup

  • 1/3 cup packed brown sugar

  • ¼ cup apple cider vinegar

  • 2 tbs Worcestershire sauce

  • 2 tbs chipotle pepper in adobo sauce chopped (omit or use less if want less spicy)

  • 1 tbs chili powder

  • 1 tsp black pepper

Serves: Depending on roast size 3-5 lbs shredded beef

Prep Time: 30 minutes

Total Time: 10 hours 30 minutes

Directions:

  • Season thawed roast with salt on both sizes and place in slow cooker.

  • To make the BBQ sauce: first warm the oil in a large non-stick skillet over medium-high heat. Add the diced onions and cook until soft and translucent, stirring occasionally about 5-7 minutes. Then add the garlic and continue to cook until fragrant, about 30 seconds. Add the rest of the ingredients (ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, chipotle pepper, chili powder, black pepper) and stir to completely combine. Let the sauce simmer for 5-7 minutes and continue to stir occasionally. Once sauce has cooked, remove from heat.

  • Pour BBQ sauce evenly over roast. Place lid on slow cooker and cook for 10 hours on low setting or 6 hours on high setting.

  • Intermittently check the roast for doneness. When it has finished cooking it will be completely tender and easily fall off bone or shred with a fork. If the roast is bone-in, remove bone and excess fat. Shred the meat with two forks on a plate or rimmed cutting board to collect juices. After meat is completely shredded, return it to the slow cooker with the remaining sauce. Combine meat and sauce in slow cooker and allow shredded beef to absorb some sauce for 20 minutes.

  • To serve: use as taco meat, nacho topper, or burrito bowl and add your favorite toppings such as salsa, sour cream, lime cilantro crema, cheese, guacamole, etc. Must be served with an ice-cold margarita!

  • Leftover shredded beef can be kept in airtight container in the refrigerator for up to 1 week. Meat can also be frozen.

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