By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 6
389 cal · 605 min
Crock Pot Shredded Beef
Recipe GLPR5763be3bfbfae3
Tender, slow-cooked shredded beef infused with aromatic herbs, garlic, and warm spices, layered with carrots and onions. This hearty, naturally gluten-free dish is perfect for meal prep, sandwiches, or grain bowls. The meat becomes fork-tender after hours of gentle cooking.
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Ingredients
2 lbs grass-fed chuck roast
3 large carrots, sliced
1 medium onion, sliced into half rings
2 cloves garlic, minced
2 tsp ground coriander
1 Tbs smoked paprika
1 Tbs dried oregano
2 Tbs fresh rosemary, chopped
1 tsp sea salt
1 tsp black pepper
Directions
Rinse the chuck roast under cold water and pat it completely dry with paper towels.
In a small bowl, combine the minced garlic, ground coriander, smoked paprika, dried oregano, fresh rosemary, sea salt, and black pepper. Mix thoroughly to create an even spice blend.
Rub the spice mixture all over the entire surface of the chuck roast, covering it evenly on all sides. Set the seasoned roast aside.
Slice the onion into half rings. Arrange half of the onion slices on the bottom of your crock pot.
Slice the carrots and scatter half of them over the onions in the crock pot.
Place the seasoned chuck roast on top of the vegetable layer.
Arrange the remaining carrot slices and onion rings on top of and around the roast.
Cover the crock pot and cook on high heat for 6 to 8 hours, or on low heat for 10 to 12 hours. The beef is done when it shreds easily with a fork. For food safety, the internal temperature should reach at least 145°F (63°C) for a whole roast cut.
Remove the roast from the crock pot and shred it using two forks or a meat shredder. Return the shredded beef to the pot and stir gently to combine with the cooking liquid and vegetables. Serve hot.
Comments
This is a classic slow-cooker dish with every ingredient readily available at any Charlotte supermarket, and the chuck roast will cost $4–6 per pound, landing the dish at roughly $2.50–3.50 per serving depending on cut. The stated 605 minutes (10 hours) is honest for a crock pot—no hidden prep surprise—and the recipe requires almost no active work, making it ideal for a busy weeknight or meal prep. The only minor friction is that it does not reheat beautifully; shredded beef dries out on a second warming, so leftovers are best eaten the same day or repurposed into tacos or sandwiches rather than served as-is.
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