Slow Cooker Shredded Beef Recipe
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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
What size Crockpot do I need ?
I use a 6-quart slow cooker for this my shredded beef recipe, Tammy. Hope you enjoy!
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.
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!
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
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
Paul
I’m sorry, Paul, that your roasts have been tough. If you are adding vegetables to this roast, you might want to try my Classic Pot Roast recipe. You will need to cook the roast with the vegetables 6-8 hours on Low. Hope this helps!
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!
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!
If I don’t have a roast but have stew meat will this work to make shredded beef?
Hi Teri,
I’ve not tried it with stew beef instead of roast. Thanks!
If you add potatoes to your roast, do you cook them for the same amount of time as the roast?
wouldnt it be best to drain all the juice from the crock . wouldnt you be getting all the fat from the meat.?
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?