Description
This Crock Pot Shredded Beef recipe features a tender chuck roast slow-cooked for hours in a flavorful broth enhanced with soy sauce, Worcestershire sauce, garlic, and herbs. The result is a richly seasoned, melt-in-your-mouth beef that’s perfect for sandwiches, tacos, or as a hearty main dish.
Ingredients
Scale
Meat
- 3-4 lb chuck roast (round or rump will work as well)
Liquid Ingredients
- 1 cup beef broth
- 2 tablespoons soy sauce (use tamari for gluten free)
- 2 tablespoons Worcestershire sauce
- 1/4 cup red wine (optional)
Seasonings
- 2-3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon onion powder
- 1/2 teaspoon cracked pepper
- 1/2 – 3/4 teaspoon sea salt
Optional Thickener
- 2 tablespoons corn starch (see notes) (optional)
Instructions
- Prepare the slow cooker: Place the chuck roast inside the crock pot. Pour the beef broth, soy sauce, Worcestershire sauce, and red wine (if using) evenly over the meat to create a flavorful cooking liquid. Sprinkle the minced garlic, sea salt, cracked pepper, Italian seasoning, and onion powder over the top to season the roast thoroughly.
- Cook the beef: Cover the slow cooker with its lid and set it to cook on low for 7 to 9 hours, or until the beef is so tender that it shreds easily with a fork. Alternatively, you may cook on high for 4 to 6 hours if time is limited, but low slow cooking yields the best texture and flavor.
- Shred and serve: Once the beef is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded meat to the juices in the slow cooker to keep warm and moist. Taste and adjust seasoning with additional salt or pepper if needed. Serve the shredded beef as desired, perfect for tacos, sandwiches, or over rice.
Notes
- For a thicker sauce, mix 2 tablespoons of corn starch with a small amount of cold water and stir into the slow cooker juices 30 minutes before serving; then continue cooking until thickened.
- Using tamari sauce instead of soy sauce makes this recipe gluten free.
- Leftovers keep well refrigerated for up to 4 days and freeze beautifully for up to 3 months.
