Slow Cooker Shredded Roast Beef
Chuck roast slow cooked with onion, garlic, herbs, and Worcestershire until fork-tender, then shredded in its juices for sandwiches, tacos, or mashed potatoes.
Ingredients
Main Ingredients
- 3 ½ to 4 pounds boneless beef chuck roast
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 1 cup low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch Optional, mixed with 2 tablespoons cold water to thicken the jus.
- rolls For serving.
Instructions
Cooking
- Scatter the onion and garlic over the bottom of a 6-quart slow cooker.
- Pat the roast dry and rub with the salt, pepper, thyme, and rosemary. Place it on the onions.
- Whisk the broth and Worcestershire and pour around the roast.
- Cover and cook on LOW 8 to 10 hours or HIGH 4 to 5 hours until the beef shreds easily.
- Shred the beef with two forks, discard large pieces of fat, skim the liquid, and return the beef to about half of the juices.
- Simmer the remaining jus with the cornstarch slurry for 2 minutes if desired. Serve the beef on rolls with jus for dipping.
Notes
Chuck roast is the best cut. Refrigerate leftovers in the juices within 2 hours and use within 3 to 4 days, or freeze up to 3 months. Nutrition is an estimate for about 4 ounces of beef with jus, without a roll.