Citrus Shredded Beef (Crockpot)

I love making this Citrus Shredded Beef in the crockpot when I want something bright, tender, and full of bold flavor. The slow cooking process allows the beef to become incredibly juicy, while the citrus juices add a fresh, tangy depth that balances the richness. I find it perfect for tacos, rice bowls, salads, or even sandwiches.

Why You’ll Love This Recipe

I appreciate how effortlessly this dish comes together. I simply combine everything in the crockpot and let it slowly cook until the beef falls apart. I enjoy the way the citrus flavors infuse the meat, creating a refreshing twist on classic shredded beef. It’s versatile, meal-prep friendly, and always satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 lbs beef chuck roast
salt
black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
4 cloves garlic, minced
1 small onion, sliced
1/2 cup orange juice
1/4 cup fresh lime juice
1/4 cup beef broth
1 tablespoon olive oil
1 tablespoon honey
1/4 cup chopped fresh cilantro

Directions

1. I season the beef chuck roast generously with salt, black pepper, cumin, chili powder, and smoked paprika.

2. I place the sliced onion and minced garlic in the bottom of the crockpot, then set the seasoned beef on top.

3. In a small bowl, I whisk together orange juice, lime juice, beef broth, olive oil, and honey.

4. I pour the citrus mixture over the beef.

5. I cover and cook on low for 8–9 hours or on high for 4–5 hours, until the beef is tender and easily shreds with a fork.

6. I remove the beef from the crockpot and shred it using two forks.

7. I return the shredded beef to the crockpot and stir it into the juices so it absorbs all the flavor.

8. I sprinkle fresh cilantro over the top before serving.

Servings and Timing

Servings: 8
Prep Time: 10 minutes
Cook Time: 8 hours (low) or 4–5 hours (high)
Total Time: Approximately 8 hours 10 minutes

Variations

I sometimes add a diced jalapeño for extra heat. When I want a deeper citrus flavor, I include a bit of orange zest. I also enjoy adding bell peppers for extra texture. For a slightly sweeter version, I increase the honey or use freshly squeezed pineapple juice along with the citrus.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. I also freeze portions for up to 3 months. When reheating, I warm the beef gently on the stovetop or in the microwave, adding a spoonful of the cooking juices to keep it moist.

FAQs

Can I use a different cut of beef?

I prefer chuck roast because it becomes very tender when slow cooked, but I can also use brisket or round roast.

Do I need to sear the beef first?

I sometimes sear the beef in a hot skillet before placing it in the crockpot for added flavor, but it isn’t required.

Can I make this in an Instant Pot?

I cook it under high pressure for about 60–70 minutes, followed by a natural release, until it’s tender enough to shred.

What can I serve with Citrus Shredded Beef?

I like serving it in tacos, burrito bowls, over rice, or alongside roasted vegetables.

How do I keep the beef juicy?

I make sure to return the shredded meat to the cooking juices and keep it covered until serving.

Conclusion

I find this Citrus Shredded Beef to be a flavorful, versatile meal that I can use in so many different ways. The slow cooking makes the beef incredibly tender, while the citrus adds brightness and balance. It’s a dependable recipe I turn to when I want something easy, fresh, and deeply satisfying.