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Crock Pot Shredded Beef - Slow Cooker Recipes

Crock Pot Shredded Beef - Slow Cooker Recipes

Tender, juicy pulled beef made with just 5 minutes of prep and simple pantry ingredients. A true dump-and-go slow cooker recipe that's incredibly versatile — serve it over mashed potatoes, in tacos, on nachos, sandwiches, and more!
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Prep Time 5 minutes
Cook Time 7 hours
Total Time 7 hours 5 minutes
Servings 8
Calories 320 kcal

Ingredients
  

  • 3-4 lb chuck roast round or rump roast work as substitutes
  • 1 cup low-sodium beef broth
  • 2 tbsp low-sodium soy sauce use tamari for gluten-free
  • 1 tbsp Worcestershire sauce Don't skip this — key flavor booster
  • ½ cup red wine optional: Pinot Noir or Cabernet Sauvignon
  • 4 cloves garlic freshly minced; or ½–1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tsp onion powder
  • 1 tsp salt adjust to taste
  • ½ tsp black peppertsp

Instructions
 

  • 1. Add the beef — Place the chuck roast into the bottom of your slow cooker.
    2. Pour in the liquids — Add the beef broth, soy sauce, Worcestershire sauce, and red wine (if using) over and around the meat.
    3. Season the meat — Sprinkle the minced garlic, Italian seasoning, onion powder, salt, and black pepper evenly over the top of the roast.
    4. Cook low and slow — Cover and cook on LOW for 7–9 hours, or until the beef falls apart easily when pressed with a fork. For best results, avoid cooking on high.
    5. Shred the beef — Use two forks to shred the beef directly in the slow cooker, or remove it to a cutting board, shred it, then return it to soak in the juices for 10–15 minutes before serving.
    6. Optional — thicken the sauce — Ladle out ½ cup of cooking liquid, whisk in 2–3 tablespoons of cornstarch until smooth, then stir it back into the slow cooker.
    7. Serve — Serve over mashed potatoes, egg noodles, in tacos, on nachos, or in sandwiches. Enjoy!

Notes

  • If your beef still feels tough after the cook time, don't panic — simply keep cooking on low for another 1–2 hours. Tough beef in a slow cooker almost always means more time is needed, not that it's overcooked.
  • Freezer-friendly: Cool completely, then freeze in an airtight container with some of the cooking juices for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Refrigerator storage: Store in a sealed container for up to 3–4 days.
  • Taco variation: Swap Italian seasoning for 1 tsp each of chili powder, cumin, and oregano, plus a squeeze of fresh lime juice and a pinch of smoked paprika.
  • Extra flavor boost: Add 2 tablespoons of balsamic vinegar or brown sugar to the cooking liquid for a deeper, slightly sweeter profile.
  • Add vegetables: Toss in sliced red onion, bell peppers, or banana peppers for added texture and color.