Crock Pot Shredded Beef

5 from 11 votes

This easy, 5 minute prep Crock Pot Shredded Beef is so juicy and melt in your mouth with lots of flavor. So versatile and can be eaten over noodles, mashed potatoes, in tacos, and more. A perfect dump and go slow cooker dinner recipe!

Prep Time5

Cook Time7

Total Time7 5

Course: Main Course

Cuisine: American

Servings:

Calories: 323kcal

Author: Lorie Yarro

Ingredients

3-4 lb chuck roast round or rump will work as well
1 c beef broth
2 T soy sauce tamari for gluten free
2 T Worcestershire sauce
¼ c red wine optional
2-3 garlic cloves, minced
1 teaspoon Italian seasoning
¼ teaspoon onion powder
½ teaspoon cracked pepper
½ - ¾ sea salt
2 T corn starch* (see notes) optional

Instructions

Add the chuck roast to your slow cooker. Pour the beef broth, soy sauce, Worcestershire sauce, and red wine (if using) over top of the meat. Cover the meat with the garlic, sea salt, pepper, Italian seasoning and onion powder.
Cover and cook on low for about 7-9 hours or until it easily falls apart with a fork. (I recommend cooking on low, but you can cook for 4-6 hours on high)
Shred the beef when it is ready and allow to keep warm in the juices until ready to serve. Add more salt or pepper to taste and serve as desired.

Notes

This shredded beef is not ready until it falls apart easily. Don't be afraid thinking you are overcooking your crock pot beef. If it's too tough, it typically means it has not cooked long enough. Continue to cook on low until it easily falls apart.
To thicken the juices, add corn starch. Ladle about ½ cup - ⅔ of the juices and whisk in 2-3 tablespoons of corn starch until smooth. Add the mixture back into the crock pot and stir to combine. Allow the mixture to thicken and add more as desired.
Make this recipe once and eat off of it for several meals. You can freeze the meat in its juices for up to 3 months. You can also store it for 3 days in the refrigerator and use it in other meals throughout the week.

Nutrition