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Close-up of tender shredded beef garnished with minced parsley in a slow cooker, with a serving spoon.
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Slow Cooker Shredded Beef Recipe

Tender, juicy beef slow-cooked to perfection in a rich, savory sauce made with Montreal steak seasoning, Worcestershire, balsamic, and a touch of tomato for depth. Each bite is melt-in-your-mouth delicious, with just the right balance of smoky, tangy, and beefy flavor.
Course Lunch or Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8 servings
Calories 342kcal
Author Deb Clark

Equipment

  • 1 Crockpot

Ingredients

  • 3-4 pounds beef chuck roast
  • 1 tablespoon olive oil
  • 2 ½ tablespoons Montreal steak seasoning
  • 1 medium onion sliced
  • 4 cloves garlic minced
  • 1 cup beef broth
  • 2 tablespoons tomato paste or ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon balsamic vinegar or red wine
  • ½ teaspoon smoked paprika
  • Optional: To thicken the broth whisk together 1 tablespoon cornstarch with 2 tablespoons cold water. Pour it into the crockpot and allow it to cook for the last 15 minutes of cooking time.

Instructions

  • Pat the chuck roast dry with paper towels. Rub both sides generously with Montreal steak seasoning and smoked paprika.
    Seasoned beef roast in a skillet before searing, surrounded by sliced onions and garlic.
  • Heat olive oil in a large skillet over medium-high heat. Sear the roast 3–4 minutes per side until well-browned.
    Beef roast being seared in a skillet with a dark spice rub forming a crust.
  • Place the sliced onion and minced garlic in the bottom of the slow cooker. Set the seared roast on top.
    Seared beef roast placed on top of sliced onions inside a slow cooker.
  • In a small bowl, whisk together beef broth, tomato paste, Worcestershire sauce, and balsamic vinegar or wine. Pour over the roast.
    Beef roast in a slow cooker as a rich broth is poured over the top.
  • Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the beef is fork-tender.
  • Remove the beef, shred with two forks, and return it to the slow cooker to soak up the juices for 10–15 minutes before serving.
    Fully cooked shredded beef inside the slow cooker with onions and rich cooking juices. A serving of shredded beef is being served with a large spoon.
  • Optional - thicken the sauce with a slurry made of 1 tablespoon cornstarch and 1 tablespoon cold water. Whisk until smooth and pour into the sauce while shredding the beef. Increase the heat to high and cook for 15 minutes until the sauce thickens.

Notes

You can cook it on high if you're short on time, but I recommend using the low setting whenever possible. The meat turns out much more tender that way. 
 
Storage - Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheating: Warm gently on the stove or in the microwave, adding a splash of broth if needed to keep it juicy. Freezing: Freeze in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge and reheat as usual.

Nutrition

Calories: 342kcal | Carbohydrates: 4g | Protein: 34g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 337mg | Potassium: 690mg | Fiber: 1g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 4mg
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