This 5-ingredient slow cooker beef is the kind of practical dinner that earns a regular place in a busy-weeknight rotation. Using a tube of raw beef chorizo gives the dish plenty of seasoning and richness without needing a long list of pantry additions, and the slow cooker does the heavy lifting while the meat becomes tender and flavorful. It leans on the tradition of slow-cooked shredded beef meals but takes a shortcut with boldly seasoned chorizo for a hearty, satisfying result.
Serve this beef tucked into warm tortillas, spooned over rice, or piled onto baked potatoes. It also works well with simple sides such as black beans, a crisp cabbage slaw, sliced avocado, or a tomato-cilantro salad to balance the richness. If you want to stretch the meal, set out shredded lettuce, cheese, salsa, and lime wedges so everyone can build their own plate.
5-Ingredient Slow Cooker Beef Chorizo
Servings: 6
Ingredients
2 pounds beef chuck roast
Directions
1. Place the sliced onion in the bottom of the slow cooker to create a bed for the meat.
2. Set the beef chuck roast on top of the onions, then squeeze the raw beef chorizo out of the tube over and around the roast.
3. Sprinkle the taco seasoning evenly over the top, then pour the salsa over everything.
4. Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is very tender and easy to shred.
5. Shred the beef directly in the slow cooker, stir it into the sauce and chorizo, and let it sit for 10 minutes before serving.
Variations & Tips
Make it milder: Choose a mild salsa and a mild beef chorizo if your family is sensitive to heat. A dollop of sour cream or some sliced avocado at the table also softens the spice nicely.
Add beans: To make the dish go further, stir in a can of drained black beans or pinto beans during the last 30 minutes of cooking. This is a smart way to stretch the recipe for larger families or leftovers.
Use it different ways: This shredded beef mixture is flexible. Tuck it into tacos, spoon it into burrito bowls, layer it into nachos, or use it for quesadillas the next day.
Skim if needed: Depending on the fat content of the chorizo and chuck roast, you may want to skim a little fat from the surface before shredding. That keeps the finished dish rich but not greasy.
For cleaner shredding: If you prefer a less chunky texture, transfer the roast to a board, shred it with two forks, then return it to the slow cooker and stir thoroughly so every piece is coated with sauce.
