Description
This Crock Pot Shredded Beef recipe is the ultimate slow-cooked comfort food, featuring tender, flavorful beef infused with a savory blend of beef broth, soy sauce, Worcestershire sauce, and aromatic seasonings. Perfect for easy meal prep, the roast cooks low and slow until it effortlessly shreds, making it ideal for sandwiches, tacos, or hearty dinners.
Ingredients
Scale
Meat
- 3-4 lb chuck roast (round or rump will work as well)
Liquids
- 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 to 3/4 teaspoon sea salt
Optional Thickener
- 2 tablespoons cornstarch* (see notes)
Instructions
- Prepare the slow cooker and meat: Place the chuck roast into the crock pot. Pour the beef broth, soy sauce, Worcestershire sauce, and optional red wine evenly over the meat. Sprinkle the minced garlic, sea salt, cracked pepper, Italian seasoning, and onion powder over the top of the roast.
- Slow cook the beef: Cover the crock pot with the lid and cook on LOW for 7 to 9 hours, or until the beef is tender and shreds easily with a fork. Alternatively, you can cook on HIGH for 4 to 6 hours, but low and slow is preferred for maximum tenderness.
- Shred and keep warm: Once fully cooked, shred the beef directly in the crock pot using two forks. Stir the meat to coat in the flavorful juices, then keep warm until serving. Adjust seasoning with additional salt and pepper if needed before serving.
Notes
- The optional cornstarch can be mixed with a small amount of cold water to make a slurry and added to the slow cooker juices to thicken the sauce before serving.
- Using tamari instead of soy sauce makes this recipe gluten free.
- Red wine is optional but adds depth of flavor — you can substitute with additional beef broth if preferred.
- Chuck roast is recommended for its marbling and tenderness after slow cooking, but round or rump roast can be used as alternatives.
