Crock Pot Shredded Beef
A tender and juicy shredded beef recipe made effortlessly in a slow cooker, perfect for a variety of meals.
Equipment
- Crock Pot
- Large Bowl
- Whisk
Ingredients
- 3-4 lb. chuck roast (or round or rump roast)
- 1 cup beef broth
- 2 Tbsp soy sauce (or tamari for gluten-free)
- 2 Tbsp Worcestershire sauce
- 0.25 cup red wine (optional)
- 2-3 cloves garlic minced
- 1 tsp Italian seasoning
- 0.25 tsp onion powder
- 0.5 tsp cracked black pepper
- 0.5-0.75 tsp sea salt
- 2 Tbsp cornstarch (optional, for thickening the juices)
Instructions
- Place the chuck roast in the slow cooker. Pour beef broth, soy sauce, Worcestershire sauce, and red wine over it. Spread minced garlic on top and sprinkle with sea salt, cracked pepper, Italian seasoning, and onion powder.
- Cover and cook on low for 7-9 hours, or on high for 4-6 hours, until the beef is tender and shreds easily.
- Once cooked, shred the beef in the slow cooker with two forks, mixing it with the cooking juices.
- If desired, thicken the juices by whisking cornstarch with a small amount of liquid, then stir it back into the slow cooker and let it thicken for a few minutes.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth.