Shreddin’ Shredded Beef








(makes 3 – 2 cup portions)


1  3 – 3  1/2 lb boneless beef chuck pot roast

2 larges onions, cut into thin wedges

2 cloves garlic, minced

1  14 oz can beef broth

1 tbsp Worcestershire sauce

2 tsp dry mustard

1 tsp dried thyme, crushed

1/2 tsp salt

1/4 tsp cayenne pepper


Trim fat from meat.  If necessary, cut meat to fit into a 4 to 5 qt. slow cooker (I have a huge one… no cutting needed).  Combine onions and garlic in the cooker.  Top with meat.  In a medium bowl combine broth, with meat.  In a medium bowl combine broth, Worcestershire sauce, dry mustard, thyme, salt, and cayenne pepper.  Pour over meat.

Cover and cook on low-heat setting for 11 to 12 hours (5  1/2-6 hours on high-heat setting).

Remove meat from cooker.  Using two forks, pull meat apart into shreds.  Skim fat from cooking liquid.  Remove onions from cooker and add to meat.  Drizzle with enough of the cooling liquid to moisten.

Place 2-cup portions of meat mixture in separate airtight containers.  Seal and chill for up to 3 days.  (Or freeze for up to 3 months.  Thaw overnight in the refrigerator before using.)

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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