This slow cooker shredded beef recipe is the kind of back-pocket dinner that makes the whole week easier. The beef cooks low and slow until it's fall-apart tender and deeply flavored, with only a few minutes of hands-on prep. In this batch I season it Mexican-style, but the base method is intentionally simple and flexible. Find easy variations for a more classic or Italian-style flavor profile. You'll end up with juicy shredded beef and leftovers that taste even better the next day, and freeze great.
After making my oven braised Italian pot roast and loving how good the shredded beef leftovers were, it sparked this idea for a slow cooker shredded beef recipe. It's intentionally simple and adaptable, so you can season it based on what you're craving and use it across multiple meals all week. Best of all, you'll come home to a kitchen that smells amazing-and a dinner that's practically done.
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Shredded Beef Recipe Highlights
- Fall-apart tender - Slow cooking turns chuck roast into juicy, shreddable beef.
- Bold flavor - Warm spices add depth without overpowering, works in many dishes.
- Easy slow cooker recipe - Minimal prep, no babysitting.
- Incredibly versatile - For Mexican shredded beef tacos, burrito bowls, wraps, tostadas, bowls, and more.
- Great for meal prep - Leftovers reheat beautifully for quick lunches and dinners.
Need something cool and refreshing alongside your shredded beef? Try Mexican watermelon water.
Ingredients You'll Need
This recipe is shown seasoned Mexican-style shredded beef, but the base method is flexible. See Substitutions & Variations for a simple or Italian-style option.
- Beef - Boneless chuck roast that fits your slow cooker. Best for shredded beef.
- Broth - Beef broth adds moisture and builds flavor. Use a good broth, skip bullion pastes and cubes.
- Onion - Adds sweetness, moisture, and a flavorful base as it cooks down.
- Garlic - Gives the beef that savory backbone; fresh cloves are best here.
- Oil - Avocado oil, or a healthy neutral oil for higher heat needs.
- Tomato paste - Concentrates flavor and adds rich umami.
- Spices - Cumin, coriander, ancho chili powder, smoked paprika for warm, smoky flavor and a Mexican flavor profile.
- Herbs - Dried oregano for classic Mexican flavor and a bay leaf (optional)
Please see the recipe card for measurements, salt and pepper.
Need a quick taco filling for a meal in a hurry? Try this taco filling recipe with ground turkey or ground beef.
Chef's Tip - Oval vs. Round Slow Cookers
Slow cookers of the same quart size don't always fit the same foods. A round slow cooker is great for soups, chili, and stews, but longer cuts of meat can feel cramped. An oval slow cooker gives roasts more room to lie flatter, which helps them cook more evenly. In my 6-quart round cooker, a 3-pound roast fits comfortably but not a 4-pound. But the larger one might fit in an oval of the same size.
Substitutions and Variations
- Italian variation: Skip the spices, and add 1-2 bay leaves and 2 rosemary sprigs (or 2 teaspoon dried Italian seasoning). Optional: stir in 1 small can diced tomatoes, well-drained for a more saucy braise. Finish with a small splash of balsamic at the end to brighten the flavor.
- Chilies - For a bit more kick, add a chopped and seeded jalapeno pepper or two, or canned chilies.
- A little heat - Add a little chipotle powder to the spices for a smoky heat but be careful as it packs a punch.
- Classic variation: For a classic flavor profile, use only bay leaves and dried thyme. This works well for pasta, mashed potatoes, or sandwiches.
Chef's Tip - Why Slow Cooker Times Vary
Slow cookers aren't perfectly standardized. Cooking times can vary by brand and model because of differences in temperature regulation, wattage, and construction. Use the clock as a guide, but rely on the shred test-the beef is done when it shreds easily with a fork and not before, no matter the timing.
How to Make Slow Cooker Shredded Beef
Some process photos show sautéing the onion in the Instant Pot insert. The written method uses the Dutch oven so the directions work for any slow cooker-either approach is fine.
- Add 1 tablespoon oil to the slow cooker, on the saute function when hot, saute onion until soft, add garlic and cook another minute. Add the tomato paste and cook another minute.
- While onion is sautéing, season chuck roast with salt and pepper.
- In a large heavy pot or dutch oven, heat until hot, add 1 tablespoon oil, and sear roast on all sides until browned, 2-3 minutes per side.
- Remove the meat and pour in ½ cup of the broth to deglaze the pan, scraping up the browned bits.
- Change slow cooker setting to slow cook, add the deglazed broth, then the meat (you can cut the piece in half crosswise).
- Add the spices and herbs, turn the beef over to coat in the broth, add the rest of the broth. Place the lid on the cooker and set to slow cook for 7 hours on high.
7. Strain braising broth and refrigerate overnight to defat the next day. Save the broth!
8. Shred the beef with forks and gloved hands (easier), cutting it in half to facilitate shredding if the center is more difficult to shred.
Chef's Tip - Don't Toss the Braising Liquid!
That leftover cooking liquid is gold-it's more than broth because it's infused with big flavor. After you remove the meat, strain the liquid for a clean, smooth sauce. Use a little to moisten the shredded beef, then freeze the rest in small portions (ice cube trays or ¼-cup containers). It's an easy flavor booster for rice, beans, soups, chili, sautéed vegetables, or your next batch of shredded beef.
Ways to Serve Shredded Beef
- Tacos - Pile in warm tortillas with your favorite toppings and some cool fresh sliced cabbage.
- Burrito bowls - Spoon shredded beef onto rice and finish with salsa, avocado, cilantro, and a good squeeze of lime.
- Quesadillas & wraps - Melty cheese + warm beef = always a win (add pickled onions for punch).
- Rice or cauliflower rice bowls - Simple, hearty, and great for meal prep.
- Big salads - Turn it into a protein-packed salad with crunchy shredded cabbage and a zippy dressing.
- Enchiladas - Use a red enchiladas sauce and top with cheese, then bake (so good!).
- Mashed potatoes, polenta, or pasta - Comfort-food territory: spoon it over and let the sauce do its thing.
- Stuff baked potatoes - Use either bakes sweet potatoes or russets,
Storing & Freezing
Store leftover slow cooker shredded beef in an airtight container with a little cooking liquid for 3-4 days refrigerated, or freeze for 2-3 months.
Recipe FAQs
Yes. It actually tastes even better the next day. Store the beef in its juices so it stays moist.
Chuck roast is the best choice because it has enough marbling and connective tissue to turn tender and shreddable after a long cook.
Yes. Tomato paste adds richness and color, but it's optional. The recipe will still work without it.
Yes. Brisket or beef shoulder work well. Leaner cuts (like bottom round) can work but may turn out drier and less flavorful. Chuck is really the best if available.
It simply needs more time. Chuck becomes tender only after the collagen breaks down-once it's there, it shreds easily.
The thickest center needs more time. Cutting a large roast into two pieces before searing and slow cooking helps it cook more evenly.
More Mexican-Inspired Recipes
From vegetable rice to shrimp tacos, smoked salsa, and a terrific tortilla soup, check out these Mexican-inspired and flavored recipes.
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📖 Recipe
Shredded Beef Recipe (Slow Cooker)
Equipment
- 5 ½ - 6 quart dutch oven or cast iron to sear the roast
- 6-7 quart slow cooker round or oval
Ingredients
- 2 tablespoons oil divided use
- 3 pounds boneless chuck roast see note below
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 large onion chopped fine
- 2 large garlic cloves chopped fine or microplaned
- 2 tablespoons tomato paste
- 1 ¾ cups beef broth
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 ½ teaspoons ancho chili
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 bay leaf optional
Instructions
Sear the chuck roast to build flavor (stovetop)
- Season the roast with salt and pepper. Heat 1 tablespoon oil in a large dutch oven (5 ½-6 quarts) over medium-high heat until hot. Add the roast and sear 2-3 minutes per side on all sides until deeply browned.While the meat is browning, start sautéing the onions in the slow cooker.
Sauté the onion and garlic (slow cooker)
- Set the slow cooker to Sauté. When hot, add 1 tablespoon oil and cook the chopped onion 3-5 minutes until softened. Add the garlic and cook 30 seconds. Stir in the tomato paste, bay leaf and spices and cook 1 minute to bloom.
Deglaze the skillet, add meat
- When roast is browned, transfer it to the slow cooker. Add a ½ cup of beef broth to the pot, scraping up the browned bits. Pour this flavorful liquid into slow cooker. Add the rest of the broth.
Slow cook the roast
- Select Slow Cook and set to HIGH for approximately 7 hours, or until the beef shreds easily with a fork. Use the glass lid if you have one, or the Instant Pot lid set to Venting/Open (do not pressure cook). Don't peek for at least 6 hours. The roast is done when it shreds easily-go by the shred test, not the clock.For LOW: Cook 9–10 hours, checking for shreddability near the end.
Shred and finish
- Transfer the beef to a cutting board, using forks and gloved hands, shred, then return meat to the pot to soak in the juices for 10 minutes before serving or storing.
Save the broth
- Strain the braising broth through a fine sieve, cover and chill overnight. The next day, scrape any accumulated surface fat. You can use this to moisten the meat if desired. The rest, freeze in ice cube trays or small portions to add to soups, stews, beans, and chilis as a flavor booster.
Notes
Nutrition
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