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.

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 shredded 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.

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4.72 from 21 votes

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.
Prep Time5 mins
Cook Time6 hrs
Total Time6 hrs 5 mins
Course: Main Course
Cuisine: American
Keyword: slow cooker shredded beef
Servings: 8
Calories: 413kcal
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.


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

Robyn xo

Shredded Beef Recipe | ©

100 comments on “Slow Cooker Shredded Beef Recipe”

  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!!!!

  3. How come after 41/2 hours in crock pot on high, the meat is still not nearly shredding?

    • 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!

  4. Using aa or higher beef loin roast is probably the best for this recipe.

  5. 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!!

  6. Easy and delicious!  Great recipe, and you tailor the spices to what you like.  

  7. How long will the meat last in the fridge after making?

  8. 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. 🙂

  9. 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?

    • 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

  10. This might be a silly question BUT can you put the meat in there frozen?

    • Hi Tiffany,
      I get best results with this recipe when I thaw the meat first. Enjoy! xo

    • 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.

  11. So easy, so delicious and constantly on our dinner rotation 😀

  12. 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! 🙂

  13. Would this work with a much smaller portion of meat? Say 1LB? Would I just cook it for 1/3 of the time? Thank you!

    • 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?

  14. wouldnt it be best to drain all the juice from the crock . wouldnt you be getting all the fat from the meat.?

  15. If you add potatoes to your roast, do you cook them for the same amount of time as the roast?

  16. If I don’t have a roast but have stew meat will this work to make shredded beef?

  17. 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!

  18. 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.

    • 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!

    • 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?

      • 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!

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