Savory Crock Pot Shredded Beef
Get ready to savor the ultimate comfort food with this Savory Crock Pot Shredded Beef recipe, a melt-in-your-mouth dish that’s as easy to prepare as it is delicious. Featuring a perfectly seared beef chuck roast slow-cooked to tender perfection in a flavorful broth of beef stock, Worcestershire sauce, soy sauce, and balsamic vinegar, this recipe is infused with aromatic herbs like thyme and rosemary for a rich, savory depth. Onions and garlic add a subtle sweetness, while a blend of paprika, salt, and pepper brings balanced seasoning to every bite. This versatile dish is ideal for meal prep or feeding a crowd, as it can be served over rice, tucked into tacos, or piled high on sandwich buns. With just 15 minutes of prep and the magic of a slow cooker, you’ll have a hearty, juicy shredded beef recipe that’s perfect for any occasion.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 bay leaves
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Season the beef chuck roast evenly with salt and black pepper.
Sear the roast in the hot skillet for 3-4 minutes on each side until browned, then transfer it to the crock pot.
Peel and thinly slice the yellow onion, then add it to the skillet. Cook for 2-3 minutes until softened. Add the minced garlic and cook for an additional minute. Transfer the onion and garlic mixture to the crock pot, spreading it around the beef.
In a medium bowl, whisk together the beef broth, Worcestershire sauce, soy sauce, balsamic vinegar, dried thyme, dried rosemary, and paprika. Pour this mixture over the beef in the crock pot.
Place the bay leaves on top and cover the crock pot with the lid.
Cook the beef on low for 8 hours or on high for 4-5 hours, until the meat is fork-tender and easily shreddable.
Remove the bay leaves. Using two forks, shred the beef directly in the crock pot, mixing it with the juices and onions to incorporate the flavors.
Serve hot over rice, in tacos, or on sandwich buns. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
3819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.5 g | 387% | |
| Saturated Fat | 113.6 g | 568% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5652 mg | 246% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 12.4 g | ||
| Protein | 253.5 g | 507% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 40.2 mg | 223% | |
| Potassium | 4555 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
