This shredded beef is a perfect recipe to serve on its own or to make other delicious dishes. You can serve it over mashed potatoes or steamed rice, as a filling in tacos, or make a beef sandwich.

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Having shredded beef or chicken in the fridge means the kids can have endless options for snacks or quick sandwiches. If you have teenagers at home, then this is one recipe you will want to make often.
About this recipe
The recipe can be as simple as you want it to be. You can fuss with a few extra steps, like I have in the video, or you can just throw everything in the slow cooker and let it do its thing.
Personally, I like to tie the beef when cooking, so then, I can remove all the herbs and other things my kids don't fancy in their plates. Also, I like to sear the beef. This adds an extra depth of flavor from the caramelization. I highly recommend trying it.
The process for this is simple and easy.
- Tie and sear the meat - 10 minutes
- Prepare marinade - 10 minutes
- Slow cook - on low for 6 to 8 hours or
- Slow cook - on high for 4 hours.
- Shred the beef - 10 minutes
What can you do with shredded beef?
- This one is so delicious on its own over some mashed potatoes, steamed rice, noodles or pasta.
- Add it to your tacos, along with some salsa, for some beef tacos.
- Use it in a tortilla wrap, with salad and mayonnaise, for a quick beef wrap.
- Use it in your quesadilla with cheese to make some tasty beef quesadillas.
- Of course, last but not least, my kids' favorite: classic beef sandwiches.

Ingredients and substitutes
- Beef - You want to use a cut that is best for slow cooking such as chuck, round, or blade roast.
- Herbs - Today, I have used fresh rosemary and thyme. And yet, you can also use dried herbs, one teaspoon of each
- Garlic and ginger - I am using both powders, which I think works better.
- Onions - I am using powder or flakes for this because I do not like raw onions in my slow cooker. You can also use ½ cup sautéed Spanish onions.

Step by step instructions
Optional steps
- Optional - Tie the beef with a butcher's twine.
Pro tip - This is optional, but I like to remove all the rosemary and thyme sprigs before shredding the meat. - Optional - Sear the meat with the oil on all sides in a skillet. I like to use my cast-iron skillet for that.
Pro tip - This again is optional, but searing the meats adds another layer of caramelization.
Marinade
- Combine all marinade ingredients in a measuring cup or mixing bowl - set aside.
Slow cooker
- Add the beef to the slow cooker or crockpot, and add the fresh rosemary and thyme.
- Top with the marinade and set the slow cooker - 6 to 8 hours on high or 4 hours on low.
- When done, remove the beef from the slow cooker and discard all the rosemary and thyme sprigs.
- Shred the beef and add it back to the slow cooker.
Pro tip - If you don't like too much gravy, you can keep the shredded meat separate. Alternatively, you can reduce the gravy in a saute pan over low heat. - Enjoy!

Frequently asked questions
This shredded beef will keep in the fridge for 4 to 5 days. You can also freeze it for up to a month.
You want to use meat cuts that are best for slow cooking such as round, chuck or blade roast. You can also use leg or shoulder, but these are expensive cuts, and therefore, best used to make roast.
It is best to use low temperature for 8 to 10 hours. This makes the meat very tender, but still moist compared to cooking on high for a shorter time.
You can use chicken, but the cooking time will be about 3 hours. If you over cook chicken it will get dry.
You can use chicken stock instead of water and omit the bouillon powder.
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Printable Recipe
Slow Cooker Shredded Beef
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 3 lbs (1.5 kg) Beef (chuck or round)
- 4 sprigs Rosemary
- 4 sprigs Thyme
- 1 tablespoon Cooking oil
Marinade
- 1 cup (240 ml) Water
- 1 tablespoon Chicken bouillon powder
- ½ teaspoon Garlic powder
- ½ teaspoon Ground ginger
- 1 tablespoon Onion powder
- 2 tbsp Worcestershire sauce
- ¼ cup (60 ml) Balsamic vinegar
- 2 tablespoon Brown sugar
- 1 tablespoon Mustard paste
- 1 teaspoon Oregano (dried)
- 1 teaspoon Pepper
- ½ teaspoon Salt
Instructions
Optional steps
- Optional - Tie the beef with a butcher's twine. Tip - This is optional, but I like to remove all the rosemary and thyme sprigs before shredding the meat.
- Optional - Sear the meat with the oil on all sides in a skillet. I like to use my cast-iron skillet for that.Tip - this again is optional but searing the meats adds another layer of caramelization.
Marinade
- Combine all marinade ingredients in a measuring cup or mixing bowl - set aside.
Slow cooker
- Add the beef to the slow cooker or crockpot, and add the fresh rosemary and thyme.
- Top with the marinade and set the slow cooker - 6 to 8 hours on high or 4 hours on low.
- When done, remove the beef from the slow cooker and discard all the rosemary and thyme sprigs.
- Shred the beef and add it back to the slow cooker. Tip - If you don't like too much gravy, you can keep the shredded meat separate. Alternatively, you can reduce the gravy in a saute pan over low heat.
- Enjoy!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Kylie
This shredded beef is delicious! I love to prep it on a sunday so lunches for the week are sorted!
Veena Azmanov
Absolutely, Kylie
Sandhya's Kitchen
Looks delicious. I love the flavorful marinade that is cooking along!!! Slow cooked dishes are always so tasty.
Veena Azmanov
So true, Sandhya
Beth Sachs
We love slow cooker shredded beef. It's so versatile and I often serve it in wraps with salad or even on top of baked potatoes.
Veena Azmanov
Oh yes, my kids love it in wraps and I love it over salad
Rachna
I can see how this is so easy and homestyle. I love such kind of dishes that are slow cooked and tasty.
Veena Azmanov
Thanks, Racha.
Abi
Looks so good! I've been craving something like this. It's perfect for lunch.
Veena Azmanov
Thanks, Abi