Slow Cooker Shredded Beef is perfect to add to so many delicious dishes and recipes. Make this simple beef recipe to keep on hand for so many easy dinner recipes.

Shredded Beef Recipe | ©

Making Slow Cooker Shredded Beef to have on hand for recipes throughout the week has to be one of my favorite things ever. Well, that and making slow cooker chicken for the same purpose. But, having shredded beef stocked in the refrigerator just makes life easier.

And thankfully, it doesn’t take much thought, time, or energy on my part.

Some days, I have none to spare!

Shredded Beef Recipe | ©

Do you ever feel like that?

Don’t get me wrong, I absolutely love cooking. It is like free therapy for me. No need to pay to go sprawl out on someone’s sofa to tell them about my day when I can just head to my kitchen and get reenergized while baking a cake or making pie crust, making homemade bread, or even something as simple as making breakfast or supper for my family.

Shredded Beef Recipe | ©

But some days, especially when our homeschooling day seems to linger from sun-up to sun-down, we’re running from one activity or appointment to another, and I haven’t even attempted to think about what to make for supper, having made shredded beef in the slow cooker is like the most brilliant thing I’ve ever done. It makes me feel like a genius or something.

Shredded Beef Recipe | ©

And it sort of tastes like that, too.

Shredded Beef Recipe | ©

So, pull that slow cooker out of the cabinet and get ready to make some delicious shredded beef. I’ve got some absolute delicious dishes that you’ll definitely want to have this beef ready and waiting to go into like shredded beef nachos, brunswick stew, enchilada casserole.

Here’s my Slow Cooker Shredded Beef recipe. You’ll love it. Promise.

Slow Cooker Shredded Beef Recipe

Slow Cooker Shredded Beef is perfect to add to so many delicious dishes and recipes. Make this slow cooker shredded beef and keep on hand for easy dinner recipes.
4.75 from 24 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time6 hrs
Total Time6 hrs 5 mins
Servings: 8
Course Main Course
Calories: 413kcal
Cuisine American
Author: Robyn Stone | Add a Pinch


  • 1 3-4 pound boneless roast beef chuck or round roast
  • 1 cup beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Stone House Seasoning


  • Place roast beef into the insert of your slow cooker. Add beef broth to slow cooker. Pour Worcestershire sauce over the top of roast and sprinkle with Stone House Seasoning.
  • Cook roast in slow cooker for 4 hours on High setting or 6-8 hours on Low.
  • Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then add back to the gravy in the slow cooker set on warm for another hour.
  • Store shredded beef and gravy in an airtight container in the refrigerator for later use.

Nutrition Information

Calories: 413kcal | Protein: 43g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 156mg | Sodium: 1209mg | Potassium: 803mg | Vitamin A: 30IU | Vitamin C: 0.6mg | Calcium: 45mg | Iron: 5mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xo

Shredded Beef Recipe | ©

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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120 Comments Leave a comment or review

  1. I added, broccoli, carrots, potatoes, pot roast sauce, sweet and spicy barbecue to it and cooked it for 7 hours and it was great!!! Husband said it was better than his great grandma roast beef ?

  2. I love to do this, as well!!! I started doing this by mistakenly making a roast (with potatoes, onion, and carrots) that was WAY to0 big for my family, lol. I had a TON of meat left, so I made stroganoff with it the next day – and it was a HUGE hit (and those leftovers are even better)! It was the easiest 2-for-one dinner meat ever!!! I use beef broth, garlic salt, beefy onion soup, and I also add one brown gravy packet to mine (it helps give it a stronger flavor and thickens the broth a bit -add 2 packets for those who really want a truer gravy thickness). I have found that the bottom round is what shreds the best – top round didn’t work well for me at all – even with the 8 slow hours.
    >>>>> The trick, however, that I wanted to share, that made the shredding A HUGE timesaver…MIXER/BEATER!!!!!
    It works wonders! Saw someone do it with pulled chicken and decided to give the roast a shot, and it worked – pulled 5 lbs of beef in under 5 min!!!!

    1. I can’t be sure. If used a different cut of meat it could cook differently; sometimes even same kind of meat can be tougher. Also if the meat was frozen when it was put in the slow cooker, it could take longer too. I hope this helps. Thanks!

  3. I have made this recipe about 6-8 times now and it is met with rave reviews each time.  It is so easy – the house smells amazing while it is cooking and it tastes delicious!  His is a great weekend meal or when you are busy during the day with other stuff.  One of my very favorite recipes on Pinterest!!

  4. Made this last night with Chuck. Left it on low all day and the meat was perfect! Easy to shred. Liked this recipe for the versatility of recipes I can make with it. Made street tacos and will make pulled beef sliders later this week. 🙂

  5. I just made this for a crowd (doubled the recipe) and its amazing!! I’ll defintely make it again. Question- if you’re making bbq pulled beef, do you drain the gravy?

    1. I’m so happy you enjoyed this, Robin! If I understand your question correctly, you could save off the gravy from the shredded beef after it’s done and you remove it from the slow cooker. It’s delicious for a French Dip sandwich later! xo

    1. To be safely cooked, the meat has to reach a certain temperature within a limited amo6nt of time. I am sorry that I don’t remember the details! This won’t happen from a frozen state in a crock pot.

  6. Hi, this recipe sounds amazing! I wanted to ask – will the worcestire sauce be strong tasting once cooked? I’m usually not a huge fan of worcestire sauce but I know in some recipes you can’t really taste too much of it once cooked – so I wanted to check before I made it!

    Thanks for sharing! 🙂

    1. Through trial and error I found out it takes a little less than the usual time but definitely not 1/3 of the time. I have another question though! What’s the best way to avoid the beef fat? I found after I put it in the fridge the fat gathered at the bottom of the bowl. Would it be better to try to cut the fat off before I start cooking it?

  7. This may be silly – I’m a newlywed and newer to cooking. I’d like to make shredded beef tacos and I’m wondering if I could use my InstantPot for this recipe? Or what would you recommend? My husband doesn’t like a lot of seasonings so I think this would be yummy for both of us!

  8. How does the top of yours look charred? Mine has an hour left on low heat and it looks like brown and soft, not dark brown and charred.

    1. Hi Monica,
      Mine is not charred. All I do is pour the Worcestershire sauce over the roast and sprinkle Stone House Seasoning over the top and cook it in the slow cooker. Yours may look more like my photos after it finishes cooking. Hope you like it as much as we do! Thanks!

    2. Funny I came back to the website for the same question. Mine has a little bit to go and still doesn’t have that brown seared look? No prior searing was required correct?

      1. Hi Anna,
        I do not sear the meat at all. I think the “brown seared look” you are seeing in the photos is the result of pouring the Worcestershire sauce over the meat and then sprinkling the Stone House Seasoning over it. I don’t do anything different than the instructions in the recipe. Hope you enjoy!

  9. Love this recipe but I have a question
    Why has the meat been so tuff the last few times I have made this recipe I couldn’t shred it
    I used a 3 lb Chuck Tender Roast and added potatoes, carrots, & celery
    cooked it on high for 4-6 hrs with all of the vegetables
    any ideas


  10. Yes I have been short on time and have tried to cook the meat faster by putting in on high the last couple of times thats the problem

    Thanks for your help and yes I will try your classic pot roast recipe real soon

    Thanks again Paul

  11. Making shredded beef for our son’s Mason installation. Need for about 130 people for sandwiches. Wondering how many lbs of cooked beef I will need. Any suggestions? Thinking 3-4 oz per sandwiches.

    1. Susan, you would need about 32 1/2 pounds of cooked beef for each of the 130 people to have one 4 ounce sandwich. Hope this helps! Enjoy this day with your son. Thanks!

  12. This the second time I have made this recipe. This time I added a scoop of better than bullion. Made the recipe perfect. I put it over buttered noodles last time and this time I put it over steamed rice and vegetables. The meat and gravy are just fantastic. Thank you for sharing.

  13. Love the recipe i browned my roast and the deglazed the pan before adding it to the crockpot it have it an amazing flavor. Thought i would share 🤗

  14. Hi Robyn, question ? I used to cook a pot roast to die for but lately they come out hard . My last one in the oven at 200 for 8 hours it was a 4lb roast it was very good but it did not break apart. Can you give me any help THANK YOU Rodney Marshbanks

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