Shredded Beef Master Recipe

(from earlyriser’s recipe box)

Source: Better Homes and Gardens (from RecipeThing user zobird) (from RecipeThing user grandma debbie)

Categories: beef, slow cooker


  • 3 to 3-1/2 pound boneless beef chuck pot roast
  • 2 large onions
  • 2 cloves garlic
  • 14-ounce can beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dry mustard
  • 1 teaspoon dried thyme, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper


  1. Trim fat from a 3 to 3-1/2 pound boneless beef chuck pot roast. If necessary, cut beef to fit a 4- to 5-quart slow cooker.

  2. Place 2 large onions, cut into thin wedges and 2 cloves garlic, minced in the cooker. Top with beef. In a medium bowl, combine 1 beef broth and spices. Pour over beef in cooker.

  3. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours.

  4. Remove beef and onion from cooker, reserving juices. Using two forks, shred beef, discarding any fat. Skim fat from juices. Add onion to beef; add enough juices to beef to moisten.

  5. Place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months.

  6. Makes 6 cups.

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