Slow Cooker Chimichurri Shredded Beef for Easy Weeknight Dinners Tips, FAQ & printable recipe

Tips for success

If you prefer a thicker sauce, you can remove the beef once it is cooked and whisk a small amount of cornstarch slurry into the remaining liquid in the slow cooker, then heat on high for 10 minutes until thickened. This can also be done by removing the lid for the final 30 minutes of cooking to allow some of the liquid to evaporate naturally.

For an extra layer of flavor, consider serving the shredded beef with a fresh garnish of finely chopped cilantro or flat-leaf parsley right before serving. A squeeze of fresh lime juice can also brighten the overall profile of the dish, cutting through the richness of the beef and adding a refreshing finish that complements the herbaceous notes of the chimichurri sauce beautifully.

Variations

• Spicy Chimichurri Beef: Add one finely minced jalapeño or a teaspoon of red pepper flakes to the slow cooker along with the chimichurri sauce. This adds a subtle, lingering heat that complements the acidity of the sauce and the richness of the beef, perfect for those who enjoy a bit of spice in their meals.
• Root Vegetable Beef Stew: Add two diced carrots and one peeled potato to the slow cooker at the beginning of the cooking process. The vegetables will cook alongside the beef, absorbing the flavorful chimichurri juices and creating a complete, one-pot meal that is both hearty and convenient for busy evenings.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 3 months.

Reheat

Thaw in the refrigerator overnight, then reheat gently in a saucepan over medium-low heat until thoroughly warmed.

Store any leftovers in an airtight container to maintain moisture and prevent the beef from absorbing other odors in the refrigerator. Ensure the meat has cooled down to room temperature for no more than two hours before placing it in the fridge.

Properly stored, the shredded beef will remain of high quality for up to three days, making it an excellent option for meal prep or quick secondary meals during the week.

This dish is ideal for making ahead, as the flavors often intensify after sitting in the refrigerator overnight. You can cook the beef completely, shred it, and store it in its juices.

When ready to serve, gently reheat the beef in a saucepan or the slow cooker until it is heated through. This makes it a stress-free option for hosting or for busy weeknights when you need a meal ready with minimal effort.

Serving ideas

This shredded beef is incredibly versatile and can be served in a variety of ways to suit different preferences. Pile the meat onto warm flour or corn tortillas to create delicious tacos, topped with a dollop of sour cream or fresh avocado slices.

Alternatively, serve it over a bed of fluffy white rice or alongside roasted potatoes to create a hearty and satisfying main course that is sure to be a crowd-pleaser at any dinner table.

For a lighter option, use the shredded beef to top a crisp garden salad, allowing the flavorful juices to act as part of the dressing. It also works exceptionally well in sandwiches or sliders, especially when served on toasted brioche buns with a side of coleslaw.

The richness of the beef combined with the bright chimichurri makes it a standout component for various meal formats, allowing for creative serving possibilities throughout the week.

Frequently asked questions

Recipe card

Slow Cooker Chimichurri Shredded Beef for Easy Weeknight Dinners

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 6

Ingredients

• 3 lb beef chuck roast
• 1 medium red onion, sliced
• 1 tbsp ground cumin
• 1 cup chimichurri sauce

Instructions

1. Place the raw beef chuck roast into the base of the slow cooker. Arrange the sliced red onion evenly over the top of the beef, then sprinkle the ground cumin across the surface to ensure even seasoning throughout the cooking process.
2. Pour the chimichurri sauce over the onion and beef. Cover the slow cooker with its lid and set to cook on low heat for 8 hours or on high heat for 4 hours until the meat is fork-tender and pulls apart easily.
3. Once the cooking time is complete, verify the internal temperature of the beef reaches 145°F (63°C). Remove the beef from the slow cooker, place it on a clean cutting board, and shred it using two forks. Return the shredded meat to the juices in the slow cooker to toss, then let it rest for 10 minutes before serving.

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

6 g

Fat

34 g

Fiber

1 g

Sugar

1 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.