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).

Source: Diabetic Living Magazine


Recipe Summary test

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

1/2 cup
162 calories; protein 25.5g; carbohydrates 2.5g; dietary fiber 0.4g; sugars 1.1g; fat 4.8g; saturated fat 1.8g; cholesterol 49.9mg; vitamin a iu 8.9IU; vitamin c 2mg; folate 19.5mcg; calcium 25.4mg; iron 2.3mg; magnesium 28.7mg; potassium 425.8mg; sodium 146.4mg; thiamin 0.1mg.

3 1/2 lean protein