Slow Cooker Shredded Beef
Shredded beef in the slow cooker will be your go-to meal when you have only a few minutes to prep and a handful of ingredients. Cook the savory beef in the slow cooker throughout the day and shred it to serve in so many different ways!

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What’s To Love About This Recipe
- Slow Cooker Shredded Beef is a very versatile dish that can be served in an almost endless number of options – with noodles, over mashed potatoes, in wraps or tacos, on sandwiches, and more! It doesn’t require much thought or preparation and you can even add it to other leftovers.
- This recipe is great for meal prep or freezing leftovers. You can easily portion it out for meals later on.
- The slow cooker is the best method for cooking a large cut of beef like chuck roast. When you cook it on low, it turns out so tender and easy to shred!
- With a great main protein recipe, you can easily adapt dishes and meals for lots of different dietary needs. Serve with simple sides that work for everyone around the table.
Ingredients Needed
- Boneless chuck roast – Chuck roast is the best option for shredded beef because it contains some extra fat which makes it very flavorful. This cut of meat can be tough so it’s best to cook low and slow for perfectly tender beef. You might also find chuck roast labeled as “pot roast” at the store.
- Sweet onion – Peel and chop up a small sweet onion to add flavor and texture to the beef.
- Jarred minced garlic – Add a small amount of pre-minced garlic for a richer flavor.
- Herb and garlic seasoning – This is a great all-purpose seasoning blend for beef. It adds just enough seasoning to make the beef flavorful, but it’s neutral enough that you can serve the beef with many other ingredients.
- Red wine – Red wine adds a layer of complexity to the beef and will simmer over several hours.
- Beef broth – Lastly, add beef broth as extra cooking liquid to keep the beef juicy and tender as it cooks throughout the day.
How To Make Slow Cooker Shredded Beef
- Add all ingredients to the slow cooker.
- Cover and cook on low for 8 hours or until the internal temperature of the roast reaches 205 ℉.
- Remove beef from the slow cooker and use forks to shred it.
Pro Tips
- To keep the shredded beef tender and prevent it from drying out, it is best to cook on the low heat setting.
- Beef is fully cooked when it reaches an internal temperature of 205 ℉, and it shreds easily. A meat thermometer will give the most accurate results.
- It’s essential that some salt is included in the slow cooker during cooking. A little salt will draw out some of the juices from the beef and then infuse it again with flavorful cooking liquid. Many herb and garlic seasoning blends contain salt, but if yours does not, add ½ teaspoon of salt to the slow cooker.
Recipe Substitutions and Variations
- Wine provides richness and complexity to the flavor, but if you prefer not to use it, you can swap it for extra beef broth.
- Feel free to add extra seasonings to enhance the flavor, such as onion flakes, onion powder, or an herb like sage or rosemary. You could also try a seasoning blend like my Homemade Taco Seasoning.
To make in the Instant Pot: Add all ingredients to the Instant Pot and cook on high pressure for 60 minutes. Allow for a natural pressure release. Then, remove beef from the pot and shred with two forks.
How To Serve Slow Cooker Shredded Beef
Shredded beef in the slow cooker is the best versatile protein to make ahead and serve with lots of meal options. It is delicious served over buttered noodles, Slow Cooker Mashed Potatoes, or rice. Or, it could be the star ingredient in tacos, quesadillas, or burritos with all the fillings!
Add some shredded beef to a fresh salad drizzled with Zesty Lime Jalapeno Ranch Dressing or add it to a sandwich bun with your favorite sauces or condiments.
Top each serving of shredded beef with extra chopped onions, chopped cilantro, pico de gallo, or even shredded cheese. Do what suits your fancy!
Storing and Reheating
Shredded beef is a great option to prep for leftovers that you can use all week. Or, cook the beef and freeze it in individual portions (with all air removed) for up to 3 months.
Store the beef in an airtight container in the fridge for up to 3 days. Save a little bit of the leftover juices with the meat, too.
Thaw and reheat portions for quick meals, healthy lunches, and to add into other recipes. To keep the meat juicy, add a little water or broth and reheat at a reduced power in the microwave.
Slow Cooker Shredded Beef
Equipment
- Slow Cooker
Ingredients
- 2 pounds boneless chuck roast
- 1 small sweet onion peeled and chopped
- 1 tablespoon jarred minced garlic
- 1 tablespoon herb and garlic seasoning
- 1/4 cup red wine
- 1/2 cup beef broth
Instructions
- Add all ingredients to slow cooker
- Cover and cook on low for 8 hours or until internal temperature of roast reaches 205 ℉
- Remove beef from slow cooker and use forks to shred
Notes
- Store leftover beef in the fridge for up to 3 days. Freeze in individual portions with all air removed for up to 3 months.
- Add a little water or broth to the meat and reheat at a reduced power in the microwave.
- Use a meat thermometer to ensure the beef is fully cooked at 205 ℉.
- If your herb and garlic seasoning blend does not contain salt, add ½ teaspoon of salt to the slow cooker.
Nutrition
Slow Cooker Shredded Beef FAQs
- What is the best cut of beef to use for shredded beef? Some recipes will use brisket, which is certainly an option, but I think that a chuck roast is the clear winner for several reasons. It’s generally much cheaper and contains more fat. Therefore, it results in more flavor and will shred more easily.
- How do I know when my shredded beef is done? The beef will shred easily when it reaches an internal temperature of 205 ℉. Be sure to use a meat thermometer to determine doneness.
- Do I need to brown the roast before cooking it in the slow cooker? No, there is no need to brown the meat for this recipe.
- Can you overcook shredded beef in the slow cooker? When cooking beef in liquid, it is unlikely to overcook it in the slow cooker. However, be sure to turn off the heat after the allotted cooking time or turn to the keep-warm setting for a short amount of time.