Crock Pot Shredded Beef
Tender, flavorful shredded beef made effortlessly in a crock pot. Perfect for tacos, sandwiches, or on its own with a side of rice and vegetables.
- Prep Time: 15
- Cook Time: 480
- Total Time: 510
- Yield: 4-6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
1.5 lbs chuck roast
1 cup beef broth
1/4 cup soy sauce
1 tablespoon Worcestershire sauce (vegetarian or halal substitute if needed)
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon Italian seasoning
1 bay leaf
2 tablespoons olive oil
1 small onion, sliced (optional)
Instructions
Pat the chuck roast dry and season with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat and sear the beef on all sides until browned.
Transfer the beef to the crock pot.
Add beef broth, soy sauce, Worcestershire sauce, garlic, onion powder, Italian seasoning, and bay leaf.
Top with sliced onion, if using.
Cover and cook on low for 8 hours or high for 4-5 hours.
Once tender, remove the beef, and shred it using two forks.
Return the shredded beef to the crock pot and mix well to coat in the juices.
Notes
For extra flavor, add diced carrots and celery along with the onions.
Leftover beef can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.
Use halal Worcestershire sauce if avoiding alcohol-based variants.
Nutrition
- Serving Size: 1 cup (about 200g of beef)
- Calories: 280
- Sugar: 1g
- Sodium: 1800mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 80mg
Find it online: https://paulakitchen.com/crock-pot-shredded-beef/