Description
A simple and delicious slow-cooked shredded beef recipe that’s perfect for tacos, sandwiches, or over rice.
Ingredients
- 3-4 lb chuck roast (round or rump will work as well)
- 1 cup beef broth
- 2 tablespoons soy sauce (tamari for gluten-free)
- 2 tablespoons Worcestershire sauce
- 1/4 cup red wine (optional)
- 2-3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon onion powder
- ½ teaspoon cracked pepper
- ½ – ¾ 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 the meat.
- Cover the meat with minced garlic, sea salt, pepper, Italian seasoning, and onion powder.
- Cover and cook on low for about 7-9 hours or until the beef easily falls apart with a fork (or cook on high for 4-6 hours if needed).
- Shred the beef when it’s ready and keep it warm in the juices until ready to serve.
- Add more salt or pepper to taste and serve as desired.
Notes
For thicker sauce, mix corn starch with cold water to create a slurry and stir it into the pot during the last 30 minutes of cooking. Marinating the roast overnight can enhance the flavors.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American