Crock Pot Shredded Beef Recipe

Introduction

This Crock Pot Shredded Beef recipe is a simple, hands-off way to prepare tender, flavorful meat perfect for sandwiches, tacos, or dinner plates. With just a few ingredients and a slow cooker, you’ll have melt-in-your-mouth beef ready to enjoy.

Ingredients

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

Instructions

1. Step 1: Place the chuck roast into your slow cooker. Pour the beef broth, soy sauce, and Worcestershire sauce over the meat. Sprinkle the minced garlic, sea salt, cracked pepper, Italian seasoning, and onion powder evenly on top.
2. Step 2: Cover and cook on low for 7-9 hours, or until the beef easily shreds with a fork. Alternatively, you can cook on high for 4-6 hours.
3. Step 3: Once cooked, shred the beef using two forks. Keep it warm in the juices until you’re ready to serve. Adjust seasoning with additional salt or pepper if desired.

Tips & Variations

• For a thicker sauce, stir in 2 tablespoons of corn starch mixed with water during the last 30 minutes of cooking.
• Try adding a splash of balsamic vinegar or a touch of smoked paprika for extra depth of flavor.
• Use gluten-free tamari instead of soy sauce to make this recipe gluten-free.

Storage

Store leftover shredded beef in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave, adding a little beef broth if needed to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, chuck roast is ideal for shredding, but you can also use round or rump roast with similar results.

What if I don’t have a slow cooker?

You can cook this beef in a covered oven-safe pot at 275°F (135°C) for 3-4 hours or until tender, but slow cooking ensures optimal tenderness and flavor.

Crock Pot Shredded Beef Recipe

Print Recipe

★★★★★

4.6 from 61 reviews

This Crock Pot Shredded Beef recipe features a tender chuck roast slow-cooked to perfection in a flavorful broth seasoned with soy sauce, Worcestershire sauce, garlic, and Italian herbs. Ideal for a hands-off dinner, the beef becomes melt-in-your-mouth tender and can be used in sandwiches, tacos, or served over rice for a comforting meal.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 7-9 hours on low or 4-6 hours on high
• Total Time: 7 hours 10 minutes to 9 hours 10 minutes
• Yield: 6–8 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Beef and Broth

• 3–4 lb chuck roast (round or rump will work as well)
• 1 cup beef broth
• 2 tablespoons soy sauce (tamari for gluten free)
• 2 tablespoons Worcestershire sauce

Seasonings

• 2–3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1/4 teaspoon onion powder
• 1/2 teaspoon cracked black pepper
• 1/2 to 3/4 teaspoon sea salt

Optional Thickener

• 2 tablespoons corn starch (optional, see notes)

Instructions

1. Prepare the Slow Cooker: Place the chuck roast in the bottom of your slow cooker. This is the base where the meat will slowly cook to tenderness.
2. Add Liquids and Seasonings: Pour the beef broth, soy sauce, and Worcestershire sauce over the roast. Evenly sprinkle the minced garlic, sea salt, cracked pepper, Italian seasoning, and onion powder on top and around the roast ensuring the flavors are well distributed.
3. Cook the Beef: Cover the slow cooker with its lid. Cook on the low setting for 7 to 9 hours, or until the beef becomes tender and easily falls apart when shredded with a fork. Alternatively, cook on the high setting for 4 to 6 hours for a quicker option, though low and slow is recommended for best texture.
4. Shred the Beef: Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker to absorb the juices and stay warm until ready to serve.
5. Adjust Seasoning and Serve: Taste the shredded beef and add additional salt or pepper if desired. Serve hot as a filling for sandwiches, tacos, alongside mashed potatoes, or over rice.

Notes

• If you prefer a thicker sauce, mix 2 tablespoons of corn starch with a little cold water to create a slurry and stir it into the cooking juices about 30 minutes before the end of cooking, then continue cooking until thickened.
• Chuck roast is ideal for shredding due to its higher fat content and connective tissue that breaks down during slow cooking.
• This recipe is easily made gluten-free by substituting tamari for regular soy sauce.
• Leftover shredded beef can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Keywords: slow cooker shredded beef, crock pot beef recipe, shredded chuck roast, easy slow cooker beef, gluten free shredded beef