Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef Preparation
Additional Flavoring
Method
Cooking the Beef
- 1
Prepare the Chuck Roast
Trim excess fat from the chuck roast and cut it into 4 equal pieces.
- 2
Season the Beef
In a small bowl, combine salt, black pepper, garlic powder, onion powder, and cumin. Season the beef pieces evenly with the spice mixture.
- 3
Sear the Meat
In a large skillet, heat olive oil over medium-high heat. Add the seasoned beef and sear on all sides until browned, about 3-4 minutes per side.
- 4
Transfer to Slow Cooker
Once seared, transfer the beef to a slow cooker.
Adding Liquids and Flavoring
- 5
Add Beef Broth
Pour the beef broth over the seared beef in the slow cooker.
- 6
Incorporate Additional Ingredients
Add bay leaves, Worcestershire sauce, red wine vinegar, and chili powder to the slow cooker.
- 7
Slow Cook the Beef
Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shreds with a fork.
Finishing Touches
- 8
Shred the Beef
Once the beef is cooked, remove it from the slow cooker and shred it using two forks.
- 9
Serve
Return the shredded beef to the slow cooker to soak up the juices before serving. Serve hot.