Shredded Beef Master Recipe

Shredded Beef Master Recipe

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From: Diabetic Living Magazine

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).

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 3 to 3½ pounds boneless beef chuck pot roast
  • 2 large onions, cut into wedges
  • 2 cloves garlic, minced
  • 1 (14 ounce) can lower-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dry mustard
  • 1 teaspoon dried thyme, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne pepper


  • Prep

  • Ready In

  1. 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.
  2. Cover and cook on Low for 11 to 12 hours or on High for 5½ to 6 hours.
  3. 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.
  • Equipment: 4- to 5-quart slow cooker

Nutrition information

  • Serving size: ½ cup
  • Per serving: 162 calories; 5 g fat(2 g sat); 0 g fiber; 3 g carbohydrates; 26 g protein; 19 mcg folate; 50 mg cholesterol; 1 g sugars; 9 IU vitamin A; 2 mg vitamin C; 25 mg calcium; 2 mg iron; 146 mg sodium; 426 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3½ lean protein

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