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.
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 (save/pin)
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!
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.
SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.
Description
Ingredients
- 3 lbs (1.5 kg) Beef chuck or round
- 4 sprigs Rosemary
- 4 sprigs Thyme
- 1 tbsp Cooking oil
Marinade
- 1 cup (240 ml) Water
- 1 tbsp Chicken bouillon powder
- ½ tsp Garlic powder
- ½ tsp Ground ginger
- 1 tbsp Onion powder
- 2 tbsp Worcestershire sauce
- ¼ cup (60 ml) Balsamic vinegar
- 2 tbsp Brown sugar
- 1 tbsp Mustard paste
- 1 tsp Oregano dried
- 1 tsp Pepper
- ½ tsp 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!
Equipment
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
