Slow Cooker Shredded Beef Master Recipe

 Prep: 30 min 

shredded beef in a slow cooker

Cook: 11-12 hours low, 5 1/2-6 hours high

Makes: 3 (2-cup) portions

Ingredients:

  • 1 (3-3 1/2 lb) boneless beef cuck pot roast
  • 2 large onions, cut into thin wedges
  • 2 cloves garlic, minced
  • 1 14-oz can beef broth
  • 1 Tb Worcestershire sauce
  • 2 tsp dry mustard
  • 1 tsp dried thyme, crushed
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper

Directions:

  1. Trim fat from meat. If necessary, cut meat to fit into a 4-5 quart slow cooker. Combine onions and garlic in the cooker. Top with meat. In a medium bowl combine broth, Worchestershire sauce, dry mustard, thyme, salt, and cayenne pepper. Pour over meat.
  2. Cover and cook 11-12 hours low, 5 1/2-6 hours high
  3. Remove meat from cooker. Using two forms, pull meat apart into shreds. Skim fat from cooking liquid. Remove onions from cooker and add to meat. Drizzle with enough of the cooking liquid to moisten.
  4. Place 2-cup portions of meat mixture in separate airtight containers. Seal and chill for up to 3 days. (or freeze for up to 3 months. Thaw overnight in the refrigerator before using)

Nutrition (per cup):

  • 326 cal
  • 10 g total fat
  • 4 g sat fat
  • 100 mg chol
  • 404 mg sodium
  • 5 g carb
  • 1 g dietary fiber
  • 51 g protein