Slow Cooker Shredded Beef

This slow cooker shredded beef is tender, juicy, and packed with rich flavors. The beef cooks low and slow until it falls apart easily, then it’s tossed back into the savory cooking liquid to soak up even more flavor.

It only takes about 5 minutes to prepare for the slow cooker, then you can set it and forget it while it does the work. Once the beef is done, shred it and it’s ready to serve.

Ingredient Notes

• Beef: Use a tougher cut with plenty of collagen and a moderate amount of fat, such as chuck, brisket, or short rib. It is best to cook the beef as a whole piece or in a few large chunks rather than smaller cuts. This helps the meat retain moisture as it slow cooks. Over several hours, the collagen and fat melt into the sauce, adding richness and depth of flavor, while the beef becomes fork-tender and easy to shred.
• Red Wine: Use a dry red wine for the best flavor. It adds richness and depth to the sauce, and the flavor intensifies as it slow cooks.
• Beef Stock: Use a strong-flavored stock, ideally double-concentrated. Since slow cookers don’t allow much liquid to evaporate, you want a stock with bold flavor so the sauce doesn’t taste watered down. If you are using a stock cube or pot, make it with half the amount of water to achieve a double-concentrated strength.
• Thyme: Use fresh thyme for a clean, aromatic flavor. To remove the leaves, hold the top of the stem with one hand and run your fingers down the stem with the other, stripping the leaves off in one quick motion. If you prefer, you can also add the sprigs whole and remove the woody stems after cooking.
• Flat-Leaf Parsley: Provides freshness and balance, keeping the dish from becoming too heavy.
• Salt and Black Pepper: Important seasonings that enhance all the flavors in the dish.
  

Chef Tips

Choose the Right Beef Cut: For shredding, use a cut with plenty of collagen and some fat, like chuck, brisket, or short rib. These cuts break down beautifully over long, slow cooking and give the sauce a deep, meaty flavor. Whole pieces or large chunks also stay juicier than smaller cuts.

Searing (Optional): If you are using a multi-use slow cooker with a sear function, you can brown the beef first. This adds an extra layer of flavor from caramelization. Once browned, pour in the red wine and use a wooden spoon to scrape up the browned bits stuck to the bottom of the pot. This process, called deglazing, releases all those caramelised flavors into the sauce and also prevents the bottom from burning during slow cooking.

Step by Step Instructions

1) Place the beef into the slow cooker and season with salt and black pepper.

2) Add the red wine, beef stock, thyme leaves, and parsley leaves.

3) Cook on high for 5–6 hours or on low for 10–12 hours, until the beef is fork-tender.

4) Transfer the beef to a large mixing bowl. Turn the slow cooker to high and leave the lid off to allow the cooking liquid to reduce slightly. Meanwhile, shred the beef with two forks or break it apart with a wooden spoon.

5) Return the shredded beef to the slow cooker, stir to coat in the sauce, and serve hot.

Storage and Leftovers

Refrigerator: Store shredded beef in an airtight container for up to 3 days. Make sure to include some of the sauce to keep the meat moist and flavorful.

Freezer: Shredded beef freezes well. Portion it into freezer-safe bags or containers with some sauce, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Saucepan Method: Place the beef and sauce in a saucepan and warm gently over medium-low heat, stirring regularly until hot. If the sauce has thickened too much, add a splash of beef stock to loosen it.

Microwave Method: Transfer to a microwave-safe dish, cover, and reheat in short intervals, stirring in between until evenly hot.

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