Ingredients:
- 4 – 5 lbs. boneless chuck roast (from 2 roasts)
- 2 Tablespoons olive oil
- 2 Tablespoons red wine vinegar
- 1 1/2 Tablespoons Kosher salt
- Fresh cracked pepper
- 3 teaspoons dried parsley
- 2 teaspoons dried basil
- 2 teaspoons garlic powder
- 1 really large yellow onions, sliced (or two small )
- 5 cloves garlic (sliced)
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🥩 Slow Cooker Shredded Beef – Step-by-Step Instructions
✅ Step 1: Prep the Chuck Roast
Take the chuck roast (or several roasts if you're using more than one) out of the container. Put it on a cutting board and stab it multiple times on all sides with a fork. For optimal flavor, this helps the marinade and seasonings seep deeper into the meat and tenderize it.
🛢️ Step 2: Make the Marinade
• In a tiny bowl, whisk together:
• Two tablespoons of olive oil
• Two tablespoons of red wine vinegar
Massage this mixture into the fork holes and all over the beef's surface. This contributes to the slow cooking process's flavor and tenderness.
• Two tablespoons of olive oil
• Two tablespoons of red wine vinegar
Massage this mixture into the fork holes and all over the beef's surface. This contributes to the slow cooking process's flavor and tenderness.
🧂 Step 3: Season Generously
Sprinkle the roast evenly on all sides with the following seasonings:
• Salt
• Pepper, black
• Dehydrated parsley
• Dried basil
• Powdered garlic
For a well-coated, flavorful crust, press the seasonings into the meat with your hands or a brush.
• Salt
• Pepper, black
• Dehydrated parsley
• Dried basil
• Powdered garlic
For a well-coated, flavorful crust, press the seasonings into the meat with your hands or a brush.
🧅 Step 4: Layer in the Slow Cooker
• Place half of the sliced onion on the bottom of the slow cooker insert.
• Place the seasoned chuck roast over the onions with care.
• Cover the meat with any remaining oil, vinegar, and juices from your cutting board.
• Top the roast with a few whole garlic cloves (or crushed, for more flavor).
• Add the remaining sliced onion on top to finish.
In addition to adding flavor, this layering method keeps the meat moist during cooking.
• Place the seasoned chuck roast over the onions with care.
• Cover the meat with any remaining oil, vinegar, and juices from your cutting board.
• Top the roast with a few whole garlic cloves (or crushed, for more flavor).
• Add the remaining sliced onion on top to finish.
In addition to adding flavor, this layering method keeps the meat moist during cooking.
🔥 Step 5: Slow Cook to Tender Perfection
• Put the lid on the slow cooker and cook:
• 8–10 hours on LOW, or
• Four to five hours on HIGH
Important Advice: Take your time. Continue cooking for an additional one to two hours if, after eight hours on LOW, the beef still doesn't shred easily with a fork. When it's finished, it should come apart easily.
• 8–10 hours on LOW, or
• Four to five hours on HIGH
Important Advice: Take your time. Continue cooking for an additional one to two hours if, after eight hours on LOW, the beef still doesn't shred easily with a fork. When it's finished, it should come apart easily.
🔪 Step 6: Shred the Beef
When the roast is done, carefully remove it and place it on a sanitized cutting board. Pull the beef into tender strands with two meat forks or shredding claws. It should be flavorful, juicy, and moist.
Optional: Before serving, put the shredded beef back in the slow cooker to soak in the juices for ten to fifteen minutes.
Optional: Before serving, put the shredded beef back in the slow cooker to soak in the juices for ten to fifteen minutes.
🍽️
Step 7: Serve and Enjoy!
Serve the hot beef shreds with any of the following:
• atop noodles, rice, or mashed potatoes
• In sliders or toasted sandwiches
• Enchiladas, burritos, or tacos wrapped in tortillas
• As a filling for meal prep bowls or lettuce wraps
• atop noodles, rice, or mashed potatoes
• In sliders or toasted sandwiches
• Enchiladas, burritos, or tacos wrapped in tortillas
• As a filling for meal prep bowls or lettuce wraps
🥶 Storage Tips:
Refrigerator: Keep leftovers for up to five days in an airtight container.
Freezer: Put chilled shredded beef in a freezer-safe bag or container for extended storage. To make stacking easier, flatten the bags. For up to four months, freeze.
Reheat in the microwave or in a skillet over medium heat with a splash of broth or water to keep from drying out after thawing overnight in the refrigerator.
Freezer: Put chilled shredded beef in a freezer-safe bag or container for extended storage. To make stacking easier, flatten the bags. For up to four months, freeze.
Reheat in the microwave or in a skillet over medium heat with a splash of broth or water to keep from drying out after thawing overnight in the refrigerator.
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