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.
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!
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.
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.
And it sort of tastes like that, too.
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
Ingredients
- 1 3-4 pound boneless roast beef (chuck or round roast), chuck or round roast
- 1 cup beef stock or broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Stone House Seasoning
Instructions
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Add some veggies, tomatoes and onions to that gravy with the beef and WOW!!!!!!
If you use half the amount of meat (I only have a 4 quart slow cooker) do you half the ingredients or keep them the same? Thanks!
Hi! This looks delicious, found you through pinterest! I’m planning my sons 1st birthday and doing a nacho bar type thing and i know this is the perfect shredded beef recipe. My question is if i wanted to make more can i just double or even triple the recipe? What it still come out delicious? Thank you.
HELP! I’ve made numerous pot roasts in my KitchenAid slow cooker (it’s only three years old) and have not had one shred yet. I saw your recipe and fixed it today. Same cut and weight of meat, same additional ingredients, did seven hours on low. I just pulled the roast from the slow cooker and it won’t shred one bit. Not even close to it. All of the roasts I’ve done in this slow cooker (including this recipe) have all had to be sliced with a knife and have come out a bit dry and tough. What could be wrong? Is it my slow cooker? I’m getting so frustrated and I’m hoping you might have some advice.
I noticed your post is two years old so you probably received an answer already, but thought I would reply in case. It is the cut of meat …I love chuck roast for shredded beef. It will shred easily when cooked in the crock pot or oven but pot roast will not shred and needs to be cooked differently to be moist and tender.
Should the roast be turned during cooking? I made this last night and found the top part of the roast a bit on the dry side as a result of cooking out of liquid. Any tips on that?
Hi Marie,
I don’t turn my roast during cooking, but you can if you prefer.
That looks so delicious! And definitely makes you a genius for having it ready for multiple (and varied) dinners. I love that idea!
I have noticed that when slow cooking beef you don’t sear it most of the time. Do you think searing brings out the flavor a bit more or just an additional unnecessary step? I made the dr. pepper roast beef this week. It was a 3 lb. roast and I cooked it for the recommended 7 hours on low. The meat was dry and tough so I think I should have adjusted the cook time down. Will try another roast recipe this week as I am looking for a go-to slow cooker roast recipe that yields tender, stringy, and flavorful beef. Your photos look amazing…I hope I can replicate! I am happy to have found your website. I found it searching caramel cake recipes! Thank you.
Hi, Robyn.
Can I freeze the shredded beef once cooked? I have a bottom round roast on the larger side of the suggestion in your recipe (a little over 4 lbs) and there is just me and my husband. Doubt we will be able to finish the beef in enough time for it to remain good in the refrigerator.
Thanks.
Thanks Robyn – nice and easy recipe. Have a super-duper day!
This looks so amazing! I could eat this over and over again!