Slow Cooker Shredded Beef
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.
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 9x13” 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
Serving: 6ounces, Calories: 263kcal, Carbohydrates: 3g, Protein: 27g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 94mg, Sodium: 270mg, Potassium: 528mg, Fiber: 1g, Sugar: 1g, Vitamin A: 19IU, Vitamin C: 3mg, Calcium: 35mg, Iron: 3mg
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