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Slow Cooker Shredded Beef over Rice
Melt-in-your-mouth chuck roast meets a rich, savory tomato gravy in this hands-off dinner. The slow cooker transforms an everyday cut of beef into incredibly tender shreds that soak beautifully into a bed of warm parsley rice. Fajita spices and Mexican-seasoned tomatoes build a deep, complex flavor base with barely any active cooking required. It's a comforting, hearty meal that'll quickly become a family favorite.
Ingredients
- 4-lb. boneless beef top chuck roast
- 1-oz. pkg. fajita seasoning mix, divided
- 2 T. canola oil
- 14-1/2 oz. can diced tomatoes
- 14-1/2 oz. can Mexican-seasoned stewed tomatoes
- salt and pepper to taste
- 3/4 c. water
- 4 c. cooked rice
- 2 T. fresh parsley, chopped
Instructions
- 1Coat both sides of the chuck roast with 2 to 3 teaspoons of the fajita seasoning mix. Warm the canola oil in a large Dutch oven over medium-high heat. Place the roast in the pot and sear it on all sides for about 5 minutes until browned. A good sear builds the foundational flavor for the gravy.
- 2Move the browned roast into a slow cooker. Pour in the diced tomatoes, Mexican-seasoned stewed tomatoes with their juices, water, and the remaining fajita seasoning. Secure the lid and cook on the high setting for 3 to 4 hours.
- 3Turn the slow cooker down to the low setting and continue cooking for another 2 to 3 hours until the meat is completely tender. Take the roast out of the cooker and use two forks to pull the beef into shreds.
- 4Transfer the remaining tomato liquid from the slow cooker into a large bowl and skim any excess fat from the surface. Season the gravy with salt and pepper to your liking, then mix the shredded beef back into the liquid.
- 5In a separate bowl, toss the cooked rice with the chopped fresh parsley. Spoon the warm shredded beef and its rich tomato gravy generously over the parsley rice.
Notes
- Meat selection: Slow cooking works wonders on inexpensive, less-tender cuts of beef. Chuck roast, round steak, and stew beef all cook up incredibly juicy here.
- Storage: Keep leftover beef and rice in separate airtight containers in the refrigerator for up to 4 days.
- Make ahead: The shredded beef tastes even better the next day after the flavors have melded in the fridge.