Go Back
–+ servings
Slow Cooker Pulled Beef in a white bowl
Print Recipe
Be the first to rate this recipe!

Slow Cooker Shredded Beef

Tender, flavour-packed slow cooker shredded beef made with budget-friendly braising steak and just 5 minutes of prep. A high-protein family meal that's perfect for tacos, bowls, sandwiches, rice, mash and meal prep.
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Diet: High Protein, Low Carb
Allergen: Celery, Fish, Gluten, Sulphites
Servings: 4 servings
Calories: 214kcal
Author: Dannii Martin

Equipment

  • Slow cooker or Crock Pot

Ingredients

  • 400 g of Chuck roast/braising steak
  • 1 Onion diced
  • 250 ml of Beef stock
  • 2 tablespoons of Worcestershire sauce
  • 1 teaspoon of Garlic granules
  • ½ teaspoon of Paprika
  • ¼ teaspoon of Fine sea salt
  • ½ teaspoon of Ground black pepper
  • ½ teaspoon of Dried basil
  • ½ teaspoon of Dried oregano
  • 1 tablespoon of Red wine vinegar
  • 2 tablespoons of Tomato puree
UK Metric Measures - US Customary Measures

Instructions

  • Add everything to the slow cooker: Put the beef, onion, stock, Worcestershire sauce, garlic, paprika, basil, oregano, red wine vinegar and tomato purée into the slow cooker.
    Stir so that the beef is coated in the sauce.
    • If you have a few extra minutes, you can brown the beef in a hot pan first. This adds another layer of flavour, but it is completely optional. The recipe still works as a true dump-and-leave dinner.
  • Slow cook until the beef is tender: Cook on HIGH for around 4 hours or LOW for around 8 hours.
    • Slow cookers vary, as do different pieces of beef, so use the texture rather than the clock as your final guide.
    The beef is ready when you can press it with a fork and it pulls apart very easily.
  • Shred the beef: Lift the beef onto a plate or board and shred it using two forks.
    If there is a lot of liquid in the slow cooker, remove a little before returning the beef. Don't discard all of it - those cooking juices keep the shredded beef moist and full of flavour.
    Return the pulled beef to the slow cooker and stir it through the sauce before serving

Notes

  • If the beef won't shred, give it longer. Tough beef is usually a sign that the connective tissue hasn't broken down sufficiently yet.
  • Keep some of the cooking juices. Mixing them back through the shredded beef keeps it moist and flavourful.
  • Use a well-marbled slow-cooking cut. Chuck/braising steak is our first choice.
  • Don't worry if you don't have time to sear it. Searing adds flavour but this recipe is designed to work without it.
  • Make extra if your slow cooker is large enough. The leftovers can become a completely different meal the following day.
  • Add heat at the end. Chilli flakes, hot sauce or chipotle are easy additions if some people want their portion spicier.

Nutrition

Serving: 1portion | Calories: 214kcal | Carbohydrates: 7g | Protein: 21g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 294mg | Potassium: 615mg | Fibre: 1g | Sugar: 3g | Vitamin A: 192IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 3mg

See this recipe on the site by scanning this QR code:

QR Code