Tender slow cooker shredded beef cooked with Worcestershire sauce, balsamic vinegar, mustard, herbs, and a little brown sugar until fork-tender. Serve it with mashed potatoes or rice, or use it for sandwiches, tacos, wraps, and bowls.
Prepare the beef – Pat the beef dry with paper towels. If necessary, tie the roast with kitchen twine to help it hold its shape. Season lightly with salt and pepper.
1 kg Beef roast
Sear – Heat a skillet over medium-high heat. Sear the beef on all sides until nicely browned.
Make the sauce – In a measuring cup or bowl, combine the beef broth, onion powder, garlic powder, Worcestershire sauce, Dijon mustard, brown sugar, balsamic vinegar, rosemary, thyme, salt, and black pepper. Stir well to combine.
Slow cook – Place the seared beef in the slow cooker. Add the fresh herb sprigs, if using, and pour the sauce over the beef. Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 6 hours, until the beef is fork-tender and pulls apart easily.
Fresh thyme or rosemary sprigs
Shred – Remove the beef from the slow cooker and discard the kitchen twine. Let the beef rest for 5 to 10 minutes, then shred it with two forks.
Finish – Return the shredded beef to the slow cooker and toss it with enough of the cooking juices to keep it moist and flavorful. Taste and adjust the seasoning before serving.
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