Slow Cooker Shredded Beef (Printer-Friendly)

Juicy slow-cooked beef, easy to prepare and versatile for sandwiches, bowls, or meal prep.

# What You'll Need:

01 - 3 pounds beef chuck roast, trimmed with some fat retained

02 - 1 large yellow onion, sliced

03 - 1 cup beef broth

04 - 2 teaspoons kosher salt

05 - 1 teaspoon freshly ground black pepper

06 - 1 teaspoon garlic powder

07 - 1 teaspoon onion powder

01 - Layer sliced onions evenly in the base of the slow cooker.

02 - Rub beef chuck roast generously with kosher salt, black pepper, garlic powder, and onion powder.

03 - Place the seasoned beef roast on top of the bed of onions.

04 - Pour beef broth around the roast to keep meat moist during cooking.

05 - Cover and cook on LOW for 8 to 10 hours, or until beef is fork tender and shreds easily.

06 - Transfer cooked beef to a cutting board and shred using two forks, discarding excess fat as needed.

07 - Return shredded beef to the slow cooker and toss with onions and juices. Serve hot as desired.

01 - For best results, leave some fat on the roast before slow cooking to ensure optimal flavor and tenderness.

02 - If beef does not shred easily, cook for an additional hour and check for tenderness.

03 - Leftovers can be cooled, stored airtight, and refrigerated for up to 4 days or frozen for up to 3 months.