Simple and Delicious Shredded Beef Roast in a Slow Cooker
Although many households use slow cookers year round, there’s something extra cozy about coming home in the fall or winter to a nice, warm meal that is ready to be served! This perfect shredded beef roast can’t get more simple and easy for those nights you need a quick meal.
The Cut of meat for Shredded Beef
This shredded beef recipe can be made with a variety of cuts. A good rule of thumb is to pick a roast. If possible, you’ll want some fat included. Most often, I choose a chuck roast for this. Other cuts that have worked well are an arm roast and brisket.
The Seasonings
For this recipe, the only seasonings that you will need are salt and pepper. Although this may seem quite minimalistic, a generous coating of these two seasonings on all sides of the roast make for a perfectly delicious dinner.
No Extra Liquid
If you don’t touch or stir the roast while it’s cooking, you’ll probably notice that the meat might look like it has lost all its liquid. That’s because it mostly has.
With this recipe, the liquid from the roast is what makes the “sauce” for the shredded beef when the roast is done cooking. After the roast is shredded, all of the juices and rendered fat reabsorb into the meat. This makes for a delicious and succulent flavor with a little liquid left over.
How long to cook your roast
The amount of time that you will need to cook your roast will greatly depend on how large your roast is. For a 2-3.5 pound roast, 8-10 hours on low will work well. For a larger roast, it may take more time. If possible, try to avoid cooking on “high”. Cooking on high will not produce the same result. Instead of a tender & juicy meal, the roast will be dry and unappetizing,
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What to Serve With Shredded Beef
Shredded beef is amazing served over mashed potatoes or rice. I often serve this meal with a green vegetable like green beans, broccoli or brussel sprouts. If you like Beets or roasted carrots, they can also make for a great addition to this meal. In the summer time, you can add some barbeque sauce to this shredded beef and it will pair really well with some classic coleslaw.
Ingredients and Tools
2-3 lbs of Beef Roast such as chuck, arm or brisket.
Salt- for extra minerals, I like to use Redmond Real Salt.
Black pepper
One onion – sliced or diced, either will work
Crockpot to fit your Roast
Two forks – to shred the beef
Directions
Prepare your onion by slicing or dicing.
Place all pieces of onion at the bottom of your crockpot.
Remove your roast from the packaging.
Evenly and generously coat all sides of the roast with salt and pepper.
Place seasoned roast in the crockpot on low for 8 – 10 hours.
After 8-10 hours, the roast should easily fall apart. Shred the roast to your desired texture and mix well with the juices and softened onions.
When you’re ready to eat, serve over rice or mashed potatoes or with other sides.
Enjoy!
Shredded Beef Roast FAQ:
What cut should I use for shredded beef?
This shredded beef recipe can be made with a variety of cuts. A good rule of thumb is to pick a roast. If possible, you’ll want some fat included. Most often, I choose a chuck roast for this. Other cuts that have worked well are an arm roast and brisket.
What sides are good to serve with shredded beef?
Shredded beef is amazing served over mashed potatoes or rice. I often serve this meal with a green vegetable like green beans, broccoli or brussel sprouts. If you like Beets or roasted carrots, they can also make for a great addition to this meal.
How long will the roast need to cook?
The amount of time that you will need to cook your roast will greatly depend on how large your roast is. For a 2-3.5 pound roast, 8-10 hours on low will work well. For a larger roast, it may take more time. If possible, try to avoid cooking on “high”. Cooking on high will not produce the same result.
Why isn’t any extra liquid used in this shredded beef recipe?
If you don’t touch or stir the roast while it’s cooking, you’ll probably notice that the meat might look like it has lost all its liquid. That’s because it mostly has.
With this recipe, the liquid from the roast is what makes the “sauce” for the shredded beef when the roast is done cooking. After the roast is shredded, all of the juices and rendered fat reabsorb into the meat. This makes for a delicious and succulent flavor with a little liquid left over.
Did you try this recipe? I’d love to know! Tag @missyshomestead on Instagram or comment below.
Shredded Beef Roast in a Slow Cooker
Equipment
- Slow Cooker with a low setting
- 2 Forks for shredding the beef
Ingredients
- 2-3 Lb Beef Roast Chuck, Arm or Brisket
- Salt
- Black Pepper
- 1 Onion Sliced or diced
Instructions
- Prepare your onion by slicing or dicing.
- Place all pieces of onion at the bottom of your crockpot.
- Remove your roast from the packaging.
- Evenly and generously coat all sides of the roast with salt and pepper.
- Place seasoned roast in the crockpot on low for 8 – 10 hours.
- After 8-10 hours, the roast should easily fall apart. Shred the roast to your desired texture and mix well with the juices and softened onions.
- When you’re ready to eat, serve over rice, mashed potatoes or with other sides.
- Enjoy!
