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Meals · Roasts, ribs & slow cooker

Slow-cooker shredded beef

53

Chuck roast rubbed with salt and pepper and left in the slow cooker with a little broth for eight hours, then pulled apart and soaked in its own skimmed juices. Five minutes of work for a big pot of soft, savory beef that lasts most of the week.

Time
500 min (10 prep + 490 cook)
Servings
6
Per serving
480 kcal
Protein
47 g

Ingredients

Steps

  1. Rub the pieces of chuck all over with the salt, pepper and, if using, the garlic and onion powders.
  2. Put the beef in the slow cooker and pour the broth in around it. Cover and cook on low for 8 hours, or on high for 5, without lifting the lid. It is done when a piece falls apart if you press it with a fork, at about 200°F.
  3. Lift the beef onto a board and pull it apart with two forks, throwing away any big pieces of fat.
  4. Pour the juices into a jug, let them stand 5 minutes and spoon the fat off the top. Put the shredded beef back in the slow cooker with 1 1/4 cups of the juices, toss and let it soak for 10 minutes on warm. Taste for salt.
  5. Keep any leftovers in their juices for 4 days in the fridge and reheat them gently in a covered pan. It freezes for 3 months.

Good to know

Can I use a leaner cut?

Yes. Bottom round shreds well after 8 hours on low, at about 88 instead of 53. It is less forgiving than chuck, so keep it in plenty of juices.

How do I get crispy edges?

Spread some of the shredded beef on a tray with a spoonful of its juices and put it under a hot broiler for 3–4 minutes, until the tips brown.

Per

Calories
233
Protein
(40%)
23 g
Fat
(59%)
15 g
Carbohydrates
(1%)
<1 g
of which sugar
<1 g
Fiber
<1 g
Sodium
522 mg

More meals

Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 2878 kcal goes into the pot and 1880 g of ingredients comes out as about 1235 g of food: 233 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.