This go-to shredded beef recipe is quick and easy to prepare. Let it cook in the crockpot, and then divide it into 2-cup portions to freeze for use in other meals, such as Philly Shredded Beef Sandwiches (see associated recipe).

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

30 mins
6 hrs


Ingredient Checklist


Instructions Checklist
  • Trim fat from meat. If necessary, cut the roast to fit into a 4- to 5-quart slow cooker. Place onions and garlic in the cooker. Top with the roast. Combine broth, Worcestershire sauce, mustard, thyme, salt, and cayenne pepper in a medium bowl. Pour over everything in the cooker.

  • Cover and cook on Low for 11 to 12 hours or on High for 5 1/2 to 6 hours.

  • Remove the meat from the cooker; remove the onions with a slotted spoon, reserving the cooking liquid. Using two forks, shred the meat; discard fat. Skim the fat from liquid. Add the onions to the meat; add enough liquid to the meat to moisten. Place 2-cup portions of the beef in airtight containers; cover and refrigerate for up to 3 days or freeze for up to 3 months.

Associated Recipes

Nutrition Facts

162 calories; protein 25.5g 51% DV; carbohydrates 2.5g 1% DV; dietary fiber 0.4g 2% DV; sugars 1.1g; fat 4.8g 7% DV; saturated fat 1.8g 9% DV; cholesterol 49.9mg 17% DV; vitamin a iu 8.9IU; vitamin c 2mg 3% DV; folate 19.5mcg 5% DV; calcium 25.4mg 3% DV; iron 2.3mg 13% DV; magnesium 28.7mg 10% DV; potassium 425.8mg 12% DV; sodium 146.4mg 6% DV; thiamin 0.1mg 11% DV.