My slow cooker shredded beef is ultra tender and flavor-packed, making it a meal-prep friendly meal that’s not only packed with protein, but super versatile as well. Serve on a sandwich, in a bowl or even as tacos — the options are endless. This is a mostly hands-off recipe the whole family will enjoy.
Recipe Highlights
- Fall-apart tender texture: This shredded beef is SUPER tender because it’s slow cooked. You’ll be able to easily shred it with two forks 😏😏.
- High in protein:
- Great for meal prep: This recipe calls for a 2.5 lb. chuck roast, which means you get a lot of bang for your buck in terms of leftovers. I like to make this recipe on Sunday, and then serve it 2 different ways as leftovers throughout the week.
- Super versatile: Shred this beef and make tacos, serve ’em on a bun, or even over mashed potatoes for a cozy winter meal. I’ve even served them on my protein tortillas.
Key Ingredients
- Chuck roast: My shredded beef recipe calls for a 2.5 lb. chuck roast, but I’ve tested it with anywhere from a 2 lb. to 3 lb. roast, and as long as your slow cooker is big enough, anything in that range will work just fine. Slow cooking chuck roast means you’ll get a rich, juicy roast that is fall-apart tender every single time!
- Spices: Cumin, thyme, chili powder and salt is all you need for the simple yet flavorful dry rub for this shredded beef.
- Liquid: Beef broth and Worcestershire is all you need! Pour it in the bottom of the slow cooker, and then nestle the chuck roast in the liquid.
How to Make Shredded Beef
- Prepare the dry rub: Add the kosher salt, cumin, thyme, and chili powder to a small bowl, and mix to combine.
- Massage the dry rub into the chuck roast: Be sure to coat all sides as evenly as you can with the dry rub.
- Put everything in the slow cooker: Pour the beef broth and Worcestershire into the bottom of the slow cooker, and then place the chuck roast in broth.
- Cook chuck roast: Cook on low for 5-8 hours or on high for 4 hours.
- Shred the beef: When the beef is tender enough to shred with a fork, shred the beef right in the slow cooker, and mix with the excess liquid at the bottom.
- Serve and enjoy! This shredded beef tastes amazing on buns, tacos, nachos, or in bowls. Truly the options are endless.
Ways to Serve It
- On buns with my creamy coleslaw as a sammie
- In my protein tortillas as a taco
- Atop tortilla chips as nachos
- In a bowl with a grain and a veggie
- Truly the options are endless!
Store this shredded beef in an airtight container in the fridge for 5 days, or up to 3 months in an airtight container in the freezer.
More of My Favorite Roast Recipes
Do you need to sear beef before adding it to the slow cooker?
You don’t need to sear the beef before slow cooking! That’s one of the reasons I love this recipe — everything is prepped and cooked right in the slow cooker.
What’s the best way to shred beef easily?
This chuck roast should shred easily with 2 forks after it’s cooked. I like to shred this beef right in the slow cooker, and then toss it with the extra liquid for added flavor and moisture. Plus, this saves on dishes, which is always a win as a busy mom.
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Add the kosher salt, cumin, thyme, and chili powder to a small bowl. Mix to combine. Massage the dry rub into the chuck roast. Be sure to coat all sides with the dry rub.
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Pour the beef broth and Worcestershire into the bottom of the slow cooker. Place the chuck roast in the slow cooker. Cook on low for 5-8 hours or on high for 4 hours.
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When the beef is tender enough to shred with a fork, shred the beef in the slow cooker. Mix with the excess liquid at the bottom of the slow cooker.
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Serve on buns, tacos, nachos, or in bowls.
- This beef can be served on buns, tacos, or other dishes that call for shredded beef. It is so versatile!
Calories: 346 kcal, Carbohydrates: 1 g, Protein: 37 g, Fat: 22 g, Fiber: 0.1 g, Sugar: 0.2 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Wooden Skillet
