Serves 6
605 min
Crock Pot Shredded Beef
Recipe GLPR81ceb097393292
Tender, fall-apart shredded beef slow-cooked with aromatic carrots, onions, and a warming blend of coriander, rosemary, oregano, and smoked paprika. This hands-off dish is naturally gluten-free and dairy-free, perfect for weeknight dinners or meal prep. The beef becomes incredibly tender after hours of gentle cooking and shreds easily for serving.
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Ingredients
2 lbs grass-fed chuck roast
1 medium onion
3 large carrots
2 cloves garlic, minced
2 teaspoons ground coriander
1 tablespoon fresh rosemary, finely chopped
1 tablespoon dried oregano
1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon black pepper
Directions
Rinse the chuck roast under cold water and thoroughly pat it dry with paper towels. Trimming any large surface fat is optional but helps reduce excess grease.
In a small bowl, combine the ground coriander, fresh rosemary, dried oregano, smoked paprika, salt, and minced garlic to form a spice blend. Rub this mixture evenly all over the chuck roast, coating both sides and any exposed edges. Let the seasoned roast rest at room temperature for a few minutes.
Slice the onion into half-moon rings. Cut the carrots into 2- to 3-inch chunks. Arrange half of the onion slices on the bottom of a large crock pot.
Layer half of the carrot chunks over the onions, then place the seasoned chuck roast directly on top of the vegetables. Arrange the remaining carrot chunks and onion slices over and around the roast.
Cover the crock pot and cook on the high setting for 6 to 8 hours, or on the low setting for 10 to 12 hours. The beef is ready when it easily shreds with a fork and reaches an internal temperature of 195°F (90°C) or higher, indicating the connective tissues have broken down completely.
Remove the beef from the crock pot and place on a cutting board. Use two forks to shred the meat into bite-sized pieces, discarding any excess fat. Serve the shredded beef with the cooked vegetables and cooking liquid as desired.
