Name: Slow Cooker Shredded Beef Recipe
Ingredients: Beef Chuck Roast (3-4 lbs): The star of the show! Chuck roast is the ideal cut for slow cooking. It’s a relatively inexpensive cut of beef with beautiful marbling of fat and connective tissue. This marbling is key because as it slowly cooks, the fat renders down, basting the meat from within and creating incredibly tender and juicy shredded beef. Look for a roast that is nicely marbled and has a good thickness. You can often find chuck roast labeled as “shoulder roast” or “pot roast” – these are usually interchangeable.; Yellow Onion (1 large, chopped): Onions form the aromatic base of our braising liquid. As they slowly cook alongside the beef, they soften and sweeten, releasing their savory juices and adding depth of flavor to the entire dish. A yellow onion provides a classic, versatile flavor that complements the beef perfectly. Roughly chopping the onion is sufficient as it will break down further during the long cooking process.; Garlic (4 cloves, minced): Garlic is another essential aromatic that adds pungency and complexity to the flavor profile. Freshly minced garlic is always preferred for its vibrant flavor. Four cloves provide a good balance of garlic flavor without being overpowering, but you can adjust this to your preference – if you are a garlic lover, feel free to add an extra clove or two! Minced garlic ensures that its flavor is distributed evenly throughout the dish.; Beef Broth (2 cups, low sodium): Beef broth serves as the primary braising liquid, providing moisture and contributing to the rich beefy flavor of the shredded beef. Using low sodium broth allows you to control the salt level of the final dish more effectively. If you only have regular beef broth, you may want to reduce the amount of added salt later in the recipe. High-quality beef broth will enhance the overall flavor, so choose a brand you trust.; Red Wine (1 cup, dry, optional): Red wine adds a layer of depth and complexity to the braising liquid that elevates the flavor of the shredded beef. The acidity in the wine also helps to tenderize the beef further. A dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir works best. If you prefer not to use wine, you can substitute an additional cup of beef broth, but the wine does contribute a noticeable richness.; Worcestershire Sauce (2 tablespoons): Worcestershire sauce is a secret weapon for adding umami and savory depth to countless dishes, and it’s no exception here. Its complex blend of flavors – tangy, sweet, savory, and slightly spicy – enhances the beefiness and adds a wonderful dimension to the overall flavor profile. Two tablespoons is just the right amount to provide a noticeable boost without overpowering the other flavors.; Soy Sauce (1 tablespoon, low sodium): Similar to Worcestershire sauce, soy sauce contributes umami and saltiness, further deepening the savory notes of the shredded beef. Low sodium soy sauce is recommended to control the salt level. Soy sauce also adds a subtle richness and helps to create a beautifully browned and flavorful braising liquid.; Tomato Paste (1 tablespoon): Tomato paste adds a concentrated tomato flavor and richness to the braising liquid. It also contributes to the color and helps to thicken the sauce slightly as it cooks. A tablespoon of tomato paste provides just the right amount of depth without making the dish taste overtly tomatoey.; Dried Thyme (1 teaspoon): Thyme is a classic herb that pairs beautifully with beef. Its earthy, slightly minty, and lemony notes complement the rich beef flavor and add a touch of herbaceousness. Dried thyme is convenient and works perfectly in slow cooker recipes, releasing its flavor gradually throughout the cooking process.; Dried Rosemary (1 teaspoon): Rosemary is another robust herb that complements beef wonderfully. Its piney, slightly peppery, and aromatic flavor adds complexity and depth to the dish. Like thyme, dried rosemary is ideal for slow cooking, infusing the beef with its distinctive aroma over time.; Bay Leaf (1): A single bay leaf adds a subtle, almost tea-like aroma to the braising liquid. It’s a classic ingredient in braises and stews, contributing a layer of subtle complexity that enhances the overall flavor. Remember to remove the bay leaf before shredding the beef.; Salt and Black Pepper (to taste): Essential seasonings to enhance all the other flavors. Start with a generous pinch of salt and pepper and adjust to taste at the end of cooking. Remember that the soy sauce and beef broth already contain salt, so taste before adding too much additional salt. Freshly ground black pepper is always preferred for its brighter flavor.; Olive Oil (2 tablespoons): Olive oil is used for searing the beef before slow cooking. Searing adds a layer of flavor and helps to create a beautiful crust on the beef, which contributes to the overall richness of the finished dish. Any neutral cooking oil can be substituted if you don’t have olive oil on hand.

Ingredients

Beef Chuck Roast (3-4 lbs): The star of the show! Chuck roast is the ideal cut for slow cooking. It’s a relatively inexpensive cut of beef with beautiful marbling of fat and connective tissue. This marbling is key because as it slowly cooks, the fat renders down, basting the meat from within and creating incredibly tender and juicy shredded beef. Look for a roast that is nicely marbled and has a good thickness. You can often find chuck roast labeled as “shoulder roast” or “pot roast” – these are usually interchangeable.

Yellow Onion (1 large, chopped): Onions form the aromatic base of our braising liquid. As they slowly cook alongside the beef, they soften and sweeten, releasing their savory juices and adding depth of flavor to the entire dish. A yellow onion provides a classic, versatile flavor that complements the beef perfectly. Roughly chopping the onion is sufficient as it will break down further during the long cooking process.

Garlic (4 cloves, minced): Garlic is another essential aromatic that adds pungency and complexity to the flavor profile. Freshly minced garlic is always preferred for its vibrant flavor. Four cloves provide a good balance of garlic flavor without being overpowering, but you can adjust this to your preference – if you are a garlic lover, feel free to add an extra clove or two! Minced garlic ensures that its flavor is distributed evenly throughout the dish.

Beef Broth (2 cups, low sodium): Beef broth serves as the primary braising liquid, providing moisture and contributing to the rich beefy flavor of the shredded beef. Using low sodium broth allows you to control the salt level of the final dish more effectively. If you only have regular beef broth, you may want to reduce the amount of added salt later in the recipe. High-quality beef broth will enhance the overall flavor, so choose a brand you trust.

Red Wine (1 cup, dry, optional): Red wine adds a layer of depth and complexity to the braising liquid that elevates the flavor of the shredded beef. The acidity in the wine also helps to tenderize the beef further. A dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir works best. If you prefer not to use wine, you can substitute an additional cup of beef broth, but the wine does contribute a noticeable richness.

Worcestershire Sauce (2 tablespoons): Worcestershire sauce is a secret weapon for adding umami and savory depth to countless dishes, and it’s no exception here. Its complex blend of flavors – tangy, sweet, savory, and slightly spicy – enhances the beefiness and adds a wonderful dimension to the overall flavor profile. Two tablespoons is just the right amount to provide a noticeable boost without overpowering the other flavors.

Soy Sauce (1 tablespoon, low sodium): Similar to Worcestershire sauce, soy sauce contributes umami and saltiness, further deepening the savory notes of the shredded beef. Low sodium soy sauce is recommended to control the salt level. Soy sauce also adds a subtle richness and helps to create a beautifully browned and flavorful braising liquid.

Tomato Paste (1 tablespoon): Tomato paste adds a concentrated tomato flavor and richness to the braising liquid. It also contributes to the color and helps to thicken the sauce slightly as it cooks. A tablespoon of tomato paste provides just the right amount of depth without making the dish taste overtly tomatoey.

Dried Thyme (1 teaspoon): Thyme is a classic herb that pairs beautifully with beef. Its earthy, slightly minty, and lemony notes complement the rich beef flavor and add a touch of herbaceousness. Dried thyme is convenient and works perfectly in slow cooker recipes, releasing its flavor gradually throughout the cooking process.

Dried Rosemary (1 teaspoon): Rosemary is another robust herb that complements beef wonderfully. Its piney, slightly peppery, and aromatic flavor adds complexity and depth to the dish. Like thyme, dried rosemary is ideal for slow cooking, infusing the beef with its distinctive aroma over time.

Bay Leaf (1): A single bay leaf adds a subtle, almost tea-like aroma to the braising liquid. It’s a classic ingredient in braises and stews, contributing a layer of subtle complexity that enhances the overall flavor. Remember to remove the bay leaf before shredding the beef.

Salt and Black Pepper (to taste): Essential seasonings to enhance all the other flavors. Start with a generous pinch of salt and pepper and adjust to taste at the end of cooking. Remember that the soy sauce and beef broth already contain salt, so taste before adding too much additional salt. Freshly ground black pepper is always preferred for its brighter flavor.

Olive Oil (2 tablespoons): Olive oil is used for searing the beef before slow cooking. Searing adds a layer of flavor and helps to create a beautiful crust on the beef, which contributes to the overall richness of the finished dish. Any neutral cooking oil can be substituted if you don’t have olive oil on hand.

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Instructions

Sear the Beef: This crucial first step is not to be skipped! Searing the beef creates a flavorful crust on the outside through the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs at high heat. This browning process significantly enhances the depth of flavor in the final dish. Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Season the chuck roast generously on all sides with salt and pepper. Once the oil is hot, carefully place the roast in the skillet and sear for 2-3 minutes per side, until nicely browned. Don’t overcrowd the pan; if necessary, sear the roast in batches to ensure proper browning. Remove the seared roast from the skillet and set aside.

Sauté Aromatics: In the same skillet you used to sear the beef, add the chopped onion and cook over medium heat until softened, about 5-7 minutes. Stir occasionally to prevent sticking. Once the onions are softened and translucent, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter quickly. Sautéing the onions and garlic before adding them to the slow cooker releases their flavors and creates a more aromatic and flavorful base for the braising liquid.

Combine Ingredients in Slow Cooker: Now it’s time to assemble everything in your slow cooker. Place the seared chuck roast in the bottom of the slow cooker. Pour the sautéed onions and garlic over the beef. Add the beef broth, red wine (if using), Worcestershire sauce, soy sauce, tomato paste, dried thyme, dried rosemary, and bay leaf to the slow cooker.

Slow Cook to Perfection: Cover the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours. The cooking time will vary slightly depending on your slow cooker and the size of your roast. The beef is ready when it is fork-tender and easily shreds. You should be able to insert a fork into the beef with very little resistance, and it should readily pull apart. Slow cooking at a lower temperature for a longer time is generally recommended for tougher cuts of meat like chuck roast, as it allows the connective tissue to break down slowly, resulting in incredibly tender and moist shredded beef.

Shred the Beef: Once the beef is cooked through, carefully remove it from the slow cooker and place it on a cutting board. Let it rest for a few minutes to cool slightly before shredding. Use two forks to shred the beef into bite-sized pieces. Shredding while the beef is still warm is easier.

Thicken the Sauce (Optional): If you prefer a thicker sauce, you can thicken the braising liquid in the slow cooker. Skim off any excess fat from the surface of the liquid. In a small bowl, whisk together 1-2 tablespoons of cornstarch with 2-3 tablespoons of cold water to create a slurry. Pour the cornstarch slurry into the slow cooker and stir to combine. Cook on high for another 15-20 minutes, or until the sauce has thickened to your desired consistency, stirring occasionally. Alternatively, you can remove some of the braising liquid and reduce it in a saucepan on the stovetop until it thickens, then return it to the slow cooker.

Return Shredded Beef to Sauce: Return the shredded beef to the slow cooker and stir to coat it evenly with the sauce. Taste and adjust seasonings as needed. You may want to add a little more salt, pepper, or even a splash of red wine vinegar or lemon juice to brighten the flavors.

Serve and Enjoy: Your Slow Cooker Shredded Beef is now ready to serve! Keep it warm in the slow cooker until ready to serve. This versatile shredded beef can be used in countless dishes. Refer to the “How to Serve” section for serving suggestions.

Nutrition

Serving Size: one normal portion
Calories: 280-350
Sugar: 2-3 grams
Sodium: 400-500 mg
Fat: 15-20 grams
Saturated Fat: 6-8 grams
Carbohydrates: 5-7 grams
Fiber: 1-2 grams
Protein: 30-35 grams
Cholesterol: 90-110 mg