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Crock Pot Shredded Beef Recipe

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3.8 from 39 reviews

This Crock Pot Shredded Beef recipe features tender, juicy beef slow-cooked to perfection with savory seasonings. Ideal for effortless meal prep, it delivers melt-in-your-mouth shredded beef infused with rich flavors from beef broth, soy sauce, Worcestershire, and optional red wine. Perfect for sandwiches, tacos, or hearty dinners.

  • Total Time: 7 hours 10 minutes
  • Yield: 6-8 servings

Ingredients

Beef and Seasonings

  • 3-4 lb chuck roast (round or rump can be used as well)
  • 1 tsp Italian seasoning
  • 1/4 tsp onion powder
  • ½ tsp cracked pepper
  • ½ – ¾ tsp sea salt
  • 2-3 garlic cloves, minced

Liquids

  • 1 cup beef broth
  • 2 tablespoons soy sauce (use tamari for gluten free)
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup red wine (optional)

Thickening Agent (Optional)

  • 2 tablespoons corn starch

Instructions

  1. Prepare the Slow Cooker: Place the chuck roast into the slow cooker insert. Ensure the roast lies flat to allow even cooking.
  2. Add Liquids and Seasonings: Pour beef broth, soy sauce, Worcestershire sauce, and red wine over the meat. Sprinkle minced garlic, sea salt, cracked pepper, Italian seasoning, and onion powder evenly on top.
  3. Cook the Beef: Cover the slow cooker with its lid and set to cook on low for 7-9 hours or until the beef is tender and pulls apart easily with a fork. Alternatively, cook on high for 4-6 hours if short on time.
  4. Shred the Beef: Once cooked, remove the beef and shred it using two forks. Return the shredded beef to the slow cooker to soak in the juices and keep warm.
  5. Optional – Thicken the Sauce: To thicken the cooking liquid, ladle 1/2 to 2/3 cup of the juices into a bowl. Whisk in 2-3 tablespoons of corn starch until smooth. Pour the mixture back into the slow cooker, stir well, and allow it to thicken.
  6. Season and Serve: Adjust salt and pepper to taste. Serve shredded beef as desired—perfect for sandwiches, tacos, or alongside your favorite sides.

Notes

  • The shredded beef is done only when it easily falls apart. If it remains tough, continue cooking on low until tender.
  • Use corn starch to thicken the juices if desired. Whisk it with some of the cooking liquid before adding back.
  • Store leftovers in their juices in the refrigerator for up to 3 days or freeze for up to 3 months for meal prep convenience.
  • This recipe is great for batch cooking and can be used in multiple meals throughout the week.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 7-9 hours
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://flavorhug.com/crock-pot-shredded-beef-recipe/