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Tender and deeply savory, this shredded beef recipe is your ticket to effortless comfort food that practically cooks itself. With just a few simple ingredients tossed into the slow cooker, you end up with melt-in-your-mouth beef that works for tacos, sandwiches, grain bowls and beyond—no fuss, minimal prep. This is perfect for busy nights or when you want guaranteed leftovers that keep on giving.
I started making shredded beef during some of our longest workweeks and it quickly became a go-to when I wanted real home-cooked comfort without hovering in the kitchen. There is nothing like the aroma of beef slow-cooking all day.
Ingredients
- Boneless chuck roast: gives you juicy and flavorful shreds plus it is usually affordable so check for good marbling for the best result
- Sweet onion: makes the dish aromatic and gently sweet chop it finely to help it melt into the sauce
- Jarred minced garlic: offers bold flavor and convenience try to use fresh if you love that sharp punch
- Herb and garlic seasoning: brings in layers of flavor keep an eye out for blends with thyme rosemary or oregano for earthy depth
- Red wine: adds richness and subtle acidity choose a wine you would enjoy drinking but avoid anything too sweet
- Beef broth: ensures everything stays succulent and infuses even more beefy flavor look for low sodium to control salt levels
Instructions
- Add Ingredients to Slow Cooker:
- Place the chuck roast into your slow cooker nestle it in the center and scatter the chopped onion over the top Sprinkle in the jarred minced garlic and your herb and garlic seasoning Next pour the red wine and beef broth evenly over everything This layering helps all parts of the beef get seasoned and start breaking down from the outset
- Cook Until Tender:
- Cover the slow cooker and set it to cook on low for about 8 hours Patience here is key as the slow relentless heat will transform the roast into succulent fall apart meat The aim is for the internal temperature of the roast to reach around 205 degrees Fahrenheit This is when collagen and connective tissue have melted so the beef shreds easily
- Shred the Beef:
- Once it is finished cooking lift the roast from the slow cooker using sturdy tongs or a slotted spoon because it will be very tender Place on a cutting board and use two forks to pull apart the beef into rich juicy shreds It should come apart with almost no effort Skim any excess fat from the juices and return the shredded beef to soak up every drop of flavor
One of my favorite memories is serving this at a family game night when everyone built their own sandwiches topped with pickles and slaw The combination of flavors brought all sorts of happy chaos to the table
Storage Tips
Shredded beef keeps well in an airtight container in the fridge for up to four days For longer storage freeze portions in resealable bags pressed flat to speed thawing Reheat gently with a splash of broth to keep things tender and juicy
Ingredient Substitutions
If you are out of red wine simply add a bit more beef broth with a splash of balsamic vinegar For an extra kick toss in a jalapeno or chipotle in adobo Use any all purpose seasoning blend if herb and garlic seasoning is not on hand
Serving Suggestions
Pile this beef onto soft rolls with melted cheese for classic sandwiches Tuck it into warm tortillas with salsa for easy tacos Layer over mashed potatoes or polenta for a soul-warming dinner Or scatter on nachos and broil until bubbly
Cultural Context
Slow cooked shredded beef recipes are cherished in cuisines worldwide from Mexican barbacoa to Italian stracotto Every cook has their own twist making this a foundation for so many comforting family favorites
Seasonal Adaptations
During summer use leftovers for hearty salads or stuffed in peppers In colder months serve over fluffy rice or mashed root vegetables Fresh herbs like parsley can brighten things up any time
The last time I made this for my extended family my nephew could not believe it started with just a plain chuck roast Everyone went back for seconds and the leftovers actually tasted better the next day
Recipe FAQs
- → Can I use a different cut of beef?
Yes, you can use brisket or round roast, but chuck roast offers the best tender results.
- → What can I substitute for red wine?
Use extra beef broth or a splash of balsamic vinegar for depth if skipping wine.
- → How do I store leftovers?
Shredded beef keeps in an airtight container in the fridge for up to four days, or freeze it for longer storage.
- → How do I serve shredded beef?
Enjoy on sandwiches, tacos, over rice, or alongside roasted vegetables for a complete meal.
- → Can I make this ahead?
Yes, prepare shredded beef a day in advance. Reheat gently on the stove or in a slow cooker.