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Slow-Cooked Shredded Beef

Planning ahead in the kitchen saves time and helps make the most of your budget. Meal prepping and planning for leftovers is a cinch when you start out strong with perfectly prepared beef. Just throw a roast in the slow cooker at the beginning of the week and enjoy pre-planned meals for the next few days.

Total Time: 10 hours 30 minutes    Total Servings: 6


 Cook this recipe with Anna 

Ingredients

  • 1 Beef Roast (2 to 2-1/2 pounds) 
  • 1 TBSP vegetable oil (optional)
  • 1 large onion 
  • 1/2 cup beef broth or water 
  • 2 TBSP of minced garlic 
  • Salt and pepper
  • Recipe Variations (recipes follow)

Cooking

Cook's Tip: You may substitute Arm Chuck Roast Boneless or Blade Chuck Roast Boneless for Shoulder Roast. 

  1. For optional browning, heat oil in large nonstick skillet over medium heat until hot. Brown beef Shoulder Roast on all sides.
     
  2. Place onion and garlic in 3-1/2 to 5 quart slow cooker; place roast on top. Cover and cook on HIGH 5 to 6 hours or LOW 9 to 10 hours or until roast is fork-tender.
     
  3. Remove roast from slow cooker. Skim fat from cooking liquid, if necessary and reserve 1 cup onion mixture. Shred beef with 2 forks. Combine shredded beef and reserved onion mixture. Season with salt and pepper, as desired.

  4. Continue as directed in Recipe Variations below, as desired. 


Recipe Variations: 

  • Mexican Shredded Beef: Combine tomato or tomatillo salsa and beef mixture, as desired. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in warmed flour or corn tortillas topped with pico de gallo, sliced avocados, shredded cheese, chopped cilantro and/or chopped white or green onions, as desired.   
  • BBQ Shredded Beef: Combine prepared barbecue sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve on whole wheat rolls topped with creamy horseradish sauce, coleslaw, Cheddar cheese slices, chopped green bell pepper and/or canned French fried onions, as desired. 
  • Asian Shredded Beef: Combine prepared hoisin or teriyaki sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in lettuce or cabbage cups topped with shredded carrots, sliced cucumbers, chopped fresh cilantro or mint, sriracha or crushed red pepper flakes and/or chopped peanuts, as desired. 
  • Indian Shredded Beef: Combine prepared Indian cooking sauce, such as Tikka Masala or Vindaloo. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in naan or pita bread topped with toasted chopped pistachios or coconut, raisins, Greek yogurt or mango chutney, chopped fresh mint or cilantro and/or sliced cucumbers or green onion, as desired.

SAFE HANDLING TIPS: 

  • Wash hands with soap and water before cooking and always after touching raw meat. 
  • Separate raw meat from other foods. 
  • Wash all cutting boards, utensils, and dishes after touching raw meat. 
  • Do not reuse marinades used on raw foods. 
  • Wash all produce prior to use. 
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes. 
  • Cook Ground Beef to 160°F as measured by a meat thermometer. 
  • Refrigerate leftovers promptly. 

For more information on degrees of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness 

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

Meet ANNA GEST, MS, RDN, LD

Manager of Nutrition Education Programs and beef producer.