Description
Tender, flavorful shredded beef cooked low and slow in a crock pot, perfect for sandwiches, tacos, or as a hearty main dish. This easy recipe combines simple ingredients and slow cooking to create melt-in-your-mouth beef with rich, savory juices.
Ingredients
Scale
Main Ingredients
- 3-4 lb chuck roast (round or rump will work as well)
- 1 cup beef broth
- 2 tablespoons soy sauce (use tamari for gluten free)
- 2 tablespoons Worcestershire sauce
- 1/4 cup red wine (optional)
- 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
- 2 tablespoons corn starch (optional, see notes)
Instructions
- Prepare the roast: Place the chuck roast in the slow cooker. Pour the beef broth, soy sauce, Worcestershire sauce, and red wine (if using) over the meat.
- Season the meat: Sprinkle the minced garlic, sea salt, cracked pepper, Italian seasoning, and onion powder evenly over the top of the roast.
- Cook low and slow: Cover the slow cooker and cook the beef on low for 7-9 hours, or until the meat is very tender and easily shredded with a fork. Alternatively, cook on high for 4-6 hours if short on time.
- Shred the beef: Remove the roast from the slow cooker, shred it using two forks, and return the shredded meat to the slow cooker juices to keep warm and moist.
- Adjust seasoning and serve: Taste the shredded beef and add additional salt and pepper if needed. Serve as desired, such as in sandwiches, tacos, or over rice.
Notes
- For a thicker sauce, mix 2 tablespoons of corn starch with a little cold water and stir it into the slow cooker juices about 30 minutes before serving. Cook on high until thickened.
- If you prefer, substitute the red wine with an equal amount of additional beef broth or omit it altogether.
- Tamari is a good gluten-free substitute for soy sauce.
