Slow Cooker Shredded Beef
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Slow cooker shredded beef is perfect for tacos, sandwiches, and quesadilla filling. Save the liquid from the slow cooker, and you’ll have perfect dipping juice for beef sandwiches.
Set-it-and-forget-it slow cooker recipes are my favorite. There’s nothing like starting dinner before work, putting it out of your mind, then walking in the house at the end of the day to suddenly realize dinner has basically made itself!
Slow cooker shredded beef is fantastic in its simplicity and ease. It takes 5 minutes to prep this recipe before placing it in the slow cooker. Slice up the onions and garlic the night before you’re going to make this and your morning prep will go even faster!
The versatility of the recipe means there’s no problem with leftovers. Have tacos one night and dipped beef sandwiches the next. Or freeze the leftovers and have them next month. Even the beef stock freezes well!
Ingredients for Slow Cooker Shredded Beef
- Beef roast – I usually go with whatever’s on sale at my grocery store and is in the 3-4 pound range. Since we’re slow cooking this all day, you don’t need to buy an expensive cut.
- Beef broth – I’m using this instead of water in the slow cooker to give everything more beef flavor and enhance the meat and veggies.
- White Onions – White onions or yellow onions work best in this recipe. Since they’re so mild, sweet onions and red onions don’t add much flavor.
- Garlic – Fresh garlic brings more flavor to the broth and roast.
- Garlic powder, Onion powder, Black pepper – These pantry spices enhance the beef roast without imparting a specific flavor direction (Mexican, Italian, etc.) that other spices would.
How to Make Shredded Beef in the Slow Cooker
Peel and thinly slice the onions and garlic cloves, before placing them in your slow cooker and covering them with beef broth.
Place beef roast on top of onions and garlic and cover the beef roast with garlic powder, onion powder and black pepper.
Cover and cook on low for 7-8 hours or high for 3.5-4 hours.
Remove the lid, turn off the slow cooker and let beef rest for 20 minutes. Then carefully remove beef from the slow cooker and place in a 9×13” pan.
Place a colander over a large bowl. Pour remaining contents of the slow cooker into the colander, allowing the liquid (the beef stock) to go into the bowl.
Pour the beef stock from the bowl into a quart mason jar (use 2 if needed), and place in the refrigerator. See detailed instructions below!
Add the onions that are now in the colander to the pan with the beef roast.
Using 2 forks, shred the beef and combine it with the onions.
Enjoy in tacos or sandwiches. See detailed instructions below the recipe card!
Slow Cooker Shredded Beef
Ingredients
- 3-4 lbs beef roast
- 15 oz beef broth
- 2 large onions
- 3 cloves garlic
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper, ground
Instructions
- Peel and thinly slice the onions and garlic cloves.2 large onions, 3 cloves garlic
- Place onion and garlic slices into your slow cooker.
- Cover with beef broth.15 oz beef broth
- Place beef roast on top of onions and garlic.3-4 lbs beef roast
- Sprinkle beef roast with garlic powder, onion powder and black pepper.1 tsp garlic powder, ½ tsp onion powder, ½ tsp black pepper
- Cover and cook on low for 7-8 hours or high for 3.5-4 hours.
- Remove the lid.
- Turn off the slow cooker and let beef rest for 20 minutes.
- Carefully remove beef from the slow cooker and place in a 9×13” pan.
- Place a colander over a large bowl.
- Pour remaining contents of the slow cooker into the colander, allowing the liquid to go into the bowl.
- Pour the beef stock from the bowl into a quart mason jar (use 2 if needed), and place in the refrigerator.
- Add the onions that are now in the colander to the pan with the beef roast.
- Using 2 forks, shred the beef and combine it with the onions.
- Once the broth has fully chilled, remove the fat from the top of the jar(s) and discard. Use broth as dipping juice for sandwiches or stock for other beef recipes.
Equipment
Tips on Making Great Beef Stock
There will be fat in the beef stock. The amount of fat in your broth will vary depending on the amount in the cut off beef you use.
As the liquid cools in the refrigerator, the fat will separate and float to the surface.
Once the stock is completely cool, the fat will solidify. Remove it easily from the jar by cutting through it with a sharp paring knife, then remove the pieces with tongs or a fork.
Strain the cold stock through a fine mesh sieve to remove any small, remaining pieces of fat.
Beef stock will keep in the refrigerator for 7-10 days or in the freezer for up to 3 months.
How to Make Shredded Beef Tacos
Heat 1/2 cup of the beef stock in a large, high sided skillet over medium low heat. Whisk in 1 tsp chili powder and 1 tsp cumin powder.
Add 2-3 cups of shredded beef into the seasoned liquid, stir, and cook until liquid has reduced and beef is heated through.
Serve in warm tortillas with your favorite taco toppings. Enjoy!
Drink Pairings
How to Make Shredded Beef Sandwiches
Place 2 cups of shredded beef along with 1/4 cup of the beef stock in a large, high-sided skillet over medium heat. Cook until the beef is heated through and the liquid has been absorbed.
Heat 2 cups of beef stock. Place into 4 small bowls.
Warm up 4 hamburger buns. Divide the hot, shredded beef between the buns. Top with a slice of your favorite cheese. (I love provolone or cheddar for these.) Dip the sandwiches in the hot stock. Enjoy!
Tips on Slow Cooker Shredded Beef
I often add a can or two of black beans (drained and rinsed) to the shredded beef, especially if I’m using it in tacos. It tastes delicious and stretches that expensive cut of meat a little further.
Yes! Enjoy more veggies in this dish by adding a couple bell peppers – seeded and sliced – to the sliced onions when you place the onions in the slow cooker.
How to Meal Prep with Slow Cooker Shredded Beef
This dish is great to make for your weekend meal prep time. Start it the morning of your meal prep day, set it on high, and the meat will be ready for afternoon prep.
After you’ve shredded the meat, allow it to cool and place 2-3 cups into several zip top bags. Press all of the air out of the bag, flattening the bag of beef, and freeze the meat for up to 3 months.
Thaw frozen shredded beef overnight in the refrigerator or place the bag straight from the freezer into a sink of cold water for 20-30 minutes if you need it to thaw quickly.
This one has become a go-to!
I’m so happy to hear that!!