Description
A flavorful and tender slow-cooked shredded beef recipe that’s perfect for weeknight dinners.
Ingredients
Scale
- 3–4 lb chuck roast, trimmed
- 1 cup beef broth
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1/4 cup red wine (optional)
- 2–3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon onion powder
- 1/2 teaspoon cracked pepper
- 1/2 to 3/4 teaspoon sea salt
- 2 tablespoons corn starch (optional)
Instructions
- Add the chuck roast to your slow cooker. Pour the beef broth, soy sauce, Worcestershire sauce, and red wine (if using) over top of the meat. Cover with garlic, sea salt, pepper, Italian seasoning, and onion powder.
- Cover and cook on low for about 7-9 hours until the meat easily falls apart with a fork (or on high for 4-6 hours).
- Shred the beef and keep warm in the juices until serving.
- Adjust seasoning with more salt or pepper as desired.
- To thicken the juices, whisk corn starch with cooking juices until smooth, then stir back into the crock pot.
- Store or freeze leftovers as needed.
Notes
For a richer flavor, brown the roast before adding it to the slow cooker. Adjust salt based on the sodium content of your broth.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 4 ounces
- Calories: 320
- Sugar: 1g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 80mg