Crock Pot Shredded Beef

This Crock Pot Shredded Beef is super easy to prep with only 5 minutes of hands-on time and results in juicy, melt-in-your-mouth beef. Ideal for sandwiches, rice, or mashed potatoes—this dump-and-go slow cooker recipe is perfect for busy days and packed with flavor.

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Prep Time 5

Cook Time 7

Total Time 7 5

Course Soup

Cuisine Mexican

Servings 8 people

Calories 323 kcal

Equipment

1 Slow cooker or pressure cooker

Ingredients

Main Ingredients

3-4 lb Chuck roast round or rump will work as well
1 cup Beef broth for rich base
2 tablespoons Soy sauce tamari for gluten free
2 tablespoons Worcestershire sauce adds tangy depth
¼ cup Red wine optional
2-3 cloves Garlic minced
1 teaspoon Italian seasoning
¼ teaspoon Onion powder
½ teaspoon Cracked pepper
½ - ¾ teaspoon Sea salt
2 tablespoons Cornstarch optional, to thicken the juices

Instructions

First, lay that chuck roast right into your crock pot or pressure cooker insert. No need to fuss.
Now, grab a small bowl and mix up beef broth, soy sauce, Worcestershire sauce, red wine if you’re using it, minced garlic, Italian seasoning, onion powder, cracked pepper, and sea salt.
Pour this tasty mix all over the roast so it’s bathin’ in flavor.
Put the lid on and set your cooker on low for 8 to 10 hours, or high for 4 to 5. You're lookin’ for that tender pull where the meat just falls apart.
Once it’s done, carefully do a quick release or some slow release until pressure is down and the valve hiss calms.
Take the roast out and grab two forks to shred the meat right in front of you. It’s got this pulled texture you wanna dive into.
Throw the shredded beef back into your pot to soak up all those juicy bits.
Serve it hot on sandwiches, over rice, or however you’re feelin’ it.

Notes

Leftovers keep well in the fridge up to 3 days or freeze for up to 3 months. Reheat gently with a splash of broth.