A slow cooker makes easy work of this shredded beef recipe. Set it up in the morning, and come back to perfectly tender roast beef that’s ready to be shredded.
This Slow Cooker Shredded Beef is tangy, saucy, and delicious! Serve it on toasted buns for a meal your family or friends will love.
What Is Shredded Beef?
Also known as pulled beef, shredded beef is smoked or slow cooked in a savory broth until very tender and then shredded. Shredded beef is often served on toasted buns and enjoyed as sandwiches or alongside other dishes like potato salad, coleslaw, and veggies.
Ingredients You’ll Need
- boneless chuck roast
- olive oil
- red wine vinegar
- kosher salt and freshly ground black pepper
- garlic powder
- dried basil
- dried parsley
- yellow onions
- garlic
(Note: Full recipe is at the bottom of the post)
What‘s the Best Cut for Shredded Beef
You may be surprised to know that tough cuts such as chuck roast, brisket or rump roast are best for this recipe. They’ll be tender and juicy after slow cooked for 8 hours.
How to Make Slow Cooker Shredded Beef
- Stab the roast a few times on all sides with a knife. Whisk together the olive oil and red wine vinegar and rub the mixture all over the roast.
- Combine the salt, pepper, garlic powder, basil, and parsley in a small bowl. Sprinkle all over the roast.
- Place half of the onion slices on the bottom of the slow cooker followed by the roast. Top with the garlic cloves and the remaining onion.
- Cover and cook the roast on low for 8-10 hours or until the beef is fork-tender.
- Transfer the roast to a cutting board. Pull the beef apart using two forks.
Tips And Tricks
- Boneless chuck roast is the best choice for shredded beef. Other good options include beef brisket, round, or rump roast.
- Add ¼ to ½ cup of your favorite barbecue sauce for additional flavor.
How Do I Know When Roast Is Done Cooking?
The meat will fall apart easily when the roast is done cooking. Test after 8 hours and shred the meat with two forks. If it doesn’t fall apart easily, cook for another hour or two until it’s cooked.
How To Serve Slow Cooker Shredded Beef
Shredded beef is delicious on fresh buns and topped with a tasty gravy. Enjoy it at a barbecue with sides of coleslaw, macaroni salad, potato salad, or corn. Shredded beef can also be enjoyed on tacos, nachos, enchiladas, or added to soups and stews.
How to Store Slow Cooker Shredded Beef
Leftover Slow Cooker Shredded Beef should be cooled to room temperature and placed in an airtight container in the fridge for up to 4 days. You can also freeze the beef in a freezer-safe container for up to 3 months. Frozen leftovers should be thawed in the fridge overnight before reheating.
To reheat Slow Cooker Shredded Beef, place it in a saucepan over medium-low heat until warmed through. If the shredded beef seems dry, add a tablespoon or 2 of water, stock, or barbecue sauce. Leftovers can also be reheated in the microwave at reduced heat until warmed through.
Slow Cooker Shredded Beef Recipe
Ingredients
- 4-5 pounds boneless chuck roast
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- kosher salt and freshly ground black pepper to taste
- 2 teaspoons garlic powder
- 2 teaspoons dried basil
- 3 teaspoons dried parsley
- 2 small yellow onions sliced
- 5 garlic cloves sliced
Instructions
- Set the slow cooker to low heat. Stab the roast a few times on all sides with a knife.
- Whisk together the olive oil and red wine vinegar and rub the mixture all over the roast.
- Combine the salt, pepper, garlic powder, basil, and parsley in a small bowl. Sprinkle all over the roast.
- Place half of the onion slices on the bottom of the slow cooker followed by the roast. Top with the garlic cloves and the remaining onion.
- Cover and cook the roast on low for 8-10 hours or until the beef is fork-tender.
- Transfer the roast to a cutting board. Pull the beef apart using two forks.
- Serve and enjoy!
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