Easy-Peasy Shredded Beef: The Do-Everything Version

There are recipes that are fancy and then there are recipes that just quietly win every time.

This shredded beef is the second kind.

It is simply seasoned, deeply comforting and flexible enough to turn into tacos one night and hot sandwiches without the "leftover boredom".

Why This One Works

This recipe keeps the seasoning neutral on purpose.  Salt. Pepper. Onion. Garlic. A little depth.

That means you can take it in any direction later without fighting the flavors.

The Cut You Want

This works best with a chuck roast or arm roast, or my favorite is the lean rump roast, about 3 to 4 pounds.

You want:

Good marbling, a cut that likes low and slow, something that shreds easily with a fork, and NOTE: dry aged beef works beautifully here!

Ingredients

• 3 to 4 lb beef roast
• 2 teaspoons salt
• 1 1/2 teaspoons black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 cup beef broth or stock

Optional: 1 tablespoon olive oil for searing

Method (Slow Cooker)

Season the beef
Pat the roast dry and season all sides with salt, pepper, garlic powder, and onion powder.

Optional but recommended: sear
Heat olive oil in a hot skillet and brown the roast on all sides. This adds flavor but if life is busy, you can skip it.

Slow cook
Place the roast in the slow cooker and pour the beef broth around it.
Cook on LOW for 8 to 9 hours or HIGH for 5 to 6 hours, until it pulls apart easily.

Shred and rest
Shred the beef right in the juices. Let it sit for 10 to 15 minutes so it soaks everything back up.

How to Use Shredded Beef All Week

Tacos

Warm the beef in a skillet. Add a splash of the cooking liquid.
Season with cumin or chili powder if you want.
Serve with tortillas, onions, cilantro, and a squeeze of lime.

Sandwiches

Pile onto toasted buns.
Add provolone or mozzarella if you are feeling generous.
A little horseradish or mustard takes it over the top.

BBQ Beef

Stir in your favorite barbecue sauce.
Serve on buns or over baked potatoes.

Simple Beef Bowls

Serve over rice or mashed potatoes.
Add roasted vegetables.
Drizzle with the juices.

Storage Tips

Keeps well in the fridge for 4 to 5 days

Freezes beautifully in its own juices.  I recommend the vacuum seal.

Reheats best low and slow with a splash of broth

This is the recipe I tell people to keep in their back pocket.  It feeds a crowd and it stretches into leftovers.

We offer a cheater version on the website - a heat and eat version of shredded beef that you can just take out of the freezer and use.  Our locker plant makes it for us and I appreciate the ease and flexibility when it comes to making a quick meal - especially for that new mom or emergency drop off meal that pops up!

I certainly appreciate any recipe that makes me feel like my life is under control!  Try it and tell me how it goes for you!

XOXO, 

Louisa