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.
Equipment
- 1 Slow Cooker
- 1 Large mixing bowl
- 1 Wooden Spoon
- 2 Forks optional
Ingredients
- 2.5 lbs beef chuck whole or large chunks work best; brisket or short rib can also be used
- ½ cup red wine
- ⅓ cup double concentrated beef stock
- 4 thyme stems leaves removed
- 3 sprigs flat parsley leaves removed and sliced
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
Instructions
- Place the beef into the slow cooker and season with salt and black pepper.
- Add the red wine, beef stock, thyme leaves, and parsley leaves.
- Cook on high for 5–6 hours or on low for 10–12 hours, until the beef is fork-tender.
- 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.
- Return the shredded beef to the slow cooker, stir to coat in the sauce, and serve hot.
Video
Notes
Removing Thyme Leaves: 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 add the sprigs whole and remove the woody stems after cooking.
Serving ideas: Serve with mashed potatoes and roasted vegetables or as a shredded beef sandwich.
Nutrition
Calories: 348kcalCarbohydrates: 1gProtein: 35gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 126mgSodium: 563mgPotassium: 658mgSugar: 0.2gVitamin A: 24IUCalcium: 34mgIron: 4mg
Made this recipe?I’d love to hear what you thought in the comments.