Slow Cooker Shredded Beef Hummus Bowls are packed with protein from the slow cooker shredded Mediterranean beef that is added to a hummus bowl. Hummus bowls are created using your favorite hummus, fresh vegetables, parsley, green onions, feta cheese, olives and pine nuts and topped with the shredded beef. This makes a great lunch or dinner!
I know that a lot of you love hummus and rice bowls as much as I do.
My favorite part about hummus bowls is that you can easily customize them to what you have on hand.
The Ohio Beef Council and I are teaming up to share these beef hummus bowls as a nice meal to incorporate into your healthy new years resolutions.
Sticking to healthy New Year’s resolutions is easy when beef is on the menu!
Research has shown exercise is more effective for weight management when paired with high-protein foods, like beef.
I know that a lot of you love hummus and rice bowls as much as I do.
In my house we love rotating between this Easy Mediterranean Hummus Bowl, Mediterranean Buddha Bowl, Lamb Kofta Bowl, Mediterranean Salmon Bowl and today’s Slow Cooker Shredded Beef Hummus Bowls.
Recipe Ingredients You’ll Need
- Beef: I like to use a chuck roast in this recipe. I find that it becomes tender and juicy in the crockpot. It works great to meal-prep for the week and use hummus bowls.
- Spices: The spice mixture is cumin, paprika, oregano, cloves, allspice, cinnamon and cayenne pepper. These spices work so nicely together and are full of warm flavors.
- Tomato Sauce: The tomato sauce helps to cook the beef, infuse flavors and create a tender piece of beef.
- Hummus Bowl Ingredients: You can create whatever hummus bowl you like using what you have in your refrigerator. I added greens, feta, chickpeas, hummus, green onion and beans.
How to Make Beef Hummus Bowls
Step 1: Create Spice Mixture: Trim the fat off of your chuck roast. In a small bowl combine the cumin, paprika, oregano, cloves, allspice, cinnamon, cayenne pepper, salt and pepper and mix.
Step 2: Rub Spices on Beef: Rub both sides of the chuck roast with the spice mixture.
Step 3: Sear Beef: In a large skillet heat oil over medium-high heat. Sear 2-3 minutes on all meat sides until brown {not the bone}; remove from pan and put in slow cooker. Add the minced garlic and tomato sauce into the slow cooker.
Step 4: Slow Cooker Beef: Cover and cook on low for 8-9 hours. Use two forks to shred the beef and put back in the juices.
Step 5: Assemble Hummus Bowls: To assemble the hummus bowls start by dividing the hummus in four bowls. Then divide the feta cheese, olives, red onion, cucumbers, tomatoes, green onions, parsley and pine nuts among the bowls.
Sprinkle the za’atar or sumac on top of the hummus bowl. Add the shredded beef on top of the hummus bowl and enjoy!
Recipe FAQ
I really like using chuck roast because it has great marbling, becomes very tender when slow-cooked, and shreds easily. Other good options include brisket, rump roast, or even flank steak.
You do not have to sear the beef! I do think it adds a deep flavor and helps to lock in the juices.
After the beef is done cooking transfer it to a cutting board to cool. Then use two forks to pull it part. I like to return the beef to the slow cooker to soak up the juices before serving.
More Beef Recipes
Slow Cooker Shredded Beef Hummus Bowls
Ingredients
- 2-3 pound chuck roast, fat trimmed
- 1 – 15 ounce can of tomato sauce
- 4 garlic cloves, minced
- 1/2 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper {optional}
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
FOR THE HUMMUS BOWLS
- 1 – 10 ounce container hummus {flavor of your choice}
- 1 cup feta cheese, crumbled
- 1/2 cup kalamata olives, halved
- 1/2 cup red onion, diced
- 1/2 of an english cucumber, diced
- 2 cups cherry tomatoes, halved
- 5 green onions, white and green parts chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup pine nuts
- Shredded beef
Instructions
- Trim the fat off of your chuck roast.
- In a small bowl combine the cumin, paprika, oregano, cloves, allspice, cinnamon, cayenne pepper, salt and pepper and mix.
- Rub both sides of the chuck roast with the spice mixture.
In a large skillet heat oil over medium-high heat. Sear 2-3 minutes on all meat sides until brown {not the bone}; remove from pan and put in slow cooker. - Add the minced garlic and tomato sauce into the slow cooker.
- Cover and cook on low for 8-9 hours. Use two forks to shred the beef and put back in the juices.
- To assemble the hummus bowls start by dividing the hummus in four bowls.
Then divide the feta cheese, olives, red onion, cucumbers, tomatoes, green onions, parsley and pine nuts among the bowls.
Sprinkle the za'atar or sumac on top of the hummus bowl. - Add the shredded beef on top of the hummus bowl and enjoy!
Today’s post is sponsored by Ohio Beef Council. As always, opinions are 100% my own!
