Slow Cooker Shredded Beef Recipe

This slow cooker shredded beef is tender, juicy, and packed with flavor while staying super easy. You season the beef, let it cook low and slow, then shred it into a rich, saucy filling you can use for sandwiches, rice bowls, tacos, or meal prep.

Why Make This Recipe

• Easy, hands-off cooking
• Beef turns fall-apart tender
• Great for batches and leftovers
• Works for many meals (sandwiches, wraps, bowls)

How To Make Savory Slow Cooker Shredded Beef

Ingredients:

• 3–4 lb beef chuck roast (best for shredding)
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup apple cider vinegar
• 1/2 cup beef broth (instead of water for better flavor)
• 1/2 cup barbecue sauce (plus extra for serving)

Directions:

3-Step Directions:

1. Season the beef: Mix brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Pat the beef dry, then rub the seasoning all over.
2. Slow cook: Place the beef in the slow cooker. Pour apple cider vinegar and beef broth around the meat. Spoon barbecue sauce over the top. Cover and cook:
   • Low: 8–10 hours
   • High: 4–5 hours The beef should be very tender and easy to shred.
3. Shred and finish: Remove beef and shred with two forks. Discard large fatty pieces if needed. Return shredded beef to the slow cooker and mix with the juices. Add more barbecue sauce if you want it saucier, then warm 10–15 minutes before serving.

Prep Time And Nutrition Facts

This recipe takes about 15 minutes to prep and cooks for 8–10 hours on low (or 4–5 hours on high). It makes about 6–8 servings, and each serving is roughly 380–500 calories, depending on the cut of beef and how much sauce you use.

How To Serve Savory Shredded Beef

• On buns as BBQ beef sandwiches
• In tacos or wraps
• Over rice or mashed potatoes
• With roasted veggies or a simple salad

How To Store Savory Shredded Beef

• Store in an airtight container in the fridge for 3–4 days
• Freeze for up to 2–3 months
• Reheat with a little of the cooking liquid to keep it moist

Tips To Make Savory Shredded Beef

• Chuck roast is best because it shreds easily
• Don’t open the lid during cooking
• For thicker sauce, leave lid off for the last 20–30 minutes on high
• Want crispy edges? Broil shredded beef for 3–5 minutes before serving

Health And Benefits Of This Recipe

Shredded beef is high in protein and very filling. To keep it lighter, use less BBQ sauce and serve it with vegetables or in lettuce wraps instead of buns.

Variation (If Any)

• Spicy: add cayenne or chili flakes to the rub
• No BBQ sauce: use extra broth + spices for a more savory beef style
• Sweeter: add a little honey to the sauce
• Lower sugar: use sugar-free BBQ sauce and skip brown sugar

FAQs

1. What cut of beef is best for shredding? Beef chuck roast is the best choice because it becomes tender and easy to pull apart.
2. Can I use brisket instead? Yes, brisket works great but can be pricier and may take a little longer.
3. Do I need to sear the beef first? Not required, but searing adds extra flavor if you have time.
4. Can I cook it on high? Yes, but low heat usually gives the most tender results.
5. How do I know it’s done? If it shreds easily with a fork, it’s ready.
6. Can I freeze shredded beef? Yes—freeze it with some juices so it stays moist when reheated.
7. What if the beef is too dry? Mix it with more cooking liquid or add extra BBQ sauce before serving.

Slow Cooker Shredded Beef

Tender, juicy, and packed with flavor, this slow cooker shredded beef is perfect for sandwiches, rice bowls, tacos, or meal prep.

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Prep Time 15 minutes mins

Cook Time 10 hours hrs

Total Time 10 hours hrs 15 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Beef and Seasonings

• 3–4 lb beef chuck roast Best for shredding
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper

Liquid Ingredients

• 1/2 cup apple cider vinegar
• 1/2 cup beef broth Use instead of water for better flavor
• 1/2 cup barbecue sauce Plus extra for serving

Method

 

Preparation

1. Mix brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper in a bowl.
2. Pat the beef chuck roast dry and rub the seasoning mixture all over it.

Cooking

1. Place the seasoned beef in the slow cooker.
2. Pour apple cider vinegar and beef broth around the meat, then spoon barbecue sauce over the top.
3. Cover and cook on low for 8–10 hours or on high for 4–5 hours until the beef is very tender and easy to shred.

Finishing

1. Remove the beef from the slow cooker and shred it with two forks, discarding any large fatty pieces.
2. Return the shredded beef to the slow cooker and mix it with the juices. Add more barbecue sauce if desired for extra sauciness, then warm for 10–15 minutes before serving.

Notes

Chuck roast is best because it shreds easily. Don't open the lid during cooking for optimal results. If you want a thicker sauce, leave the lid off for the last 20–30 minutes on high. Broil the shredded beef for 3–5 minutes before serving for crispy edges.