Shredded Beef Plate Recipe
Shredded Beef served with Rice & Beans
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Ingredients
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Shredded Beef
Rice
Beans
Method
Shredded Beef
- 1
Prepare the Beef
In a large skillet, heat olive oil over medium-high heat. Season the chuck roast generously with salt and black pepper. Sear the roast on all sides until browned, about 4-5 minutes per side.
- 2
Cook the Beef
Transfer the seared roast to a slow cooker. Add chopped onion, minced garlic, cumin, chili powder, and beef broth. Cover and cook on low for 8 hours or high for 4 hours until the beef is tender and shreds easily with a fork.
- 3
Shred the Beef
Once cooked, remove the roast from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker, mix well with the juices, and keep warm until serving.
Rice
- 4
Cook the Rice
In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of long-grain white rice and salt to taste. Stir once, cover, and reduce the heat to low. Cook for 18-20 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork before serving.
Beans
- 5
Prepare the Beans
In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add diced onion and minced garlic, and sauté until the onion is translucent. Stir in the canned black beans, cumin, and salt to taste. Cook until heated through, about 5-7 minutes.