Shredded Beef Slow Cooker 3-Ingredient — Game Day. Set it in the morning, shred it by kickoff — juicy, pull-apart beef that feeds a hungry crowd with almost zero effort! I brought this to the Super Bowl party and didn’t even get one single bite. Next time, I’m making two pots.
Game day food should be easy. You shouldn’t have to spend the whole day in the kitchen while everyone else is watching the game and having fun. That’s why I love this recipe so much. It’s only 3 ingredients, and the slow cooker does almost all the work. You just put the meat in the pot in the morning, add two simple things on top, and go enjoy your day. By the time the game starts, your whole house smells amazing and the beef is so soft it just falls apart when you touch it. You can pile it on buns, spoon it over potatoes, or eat it any way you want. Everyone will love it, plates will be empty fast, and the best part — nobody will believe how easy it was to make.
Servings: 9
Ingredients
- 3 pounds beef chuck roast
- 1 pieces dry onion soup mix (1-ounce packet)
- 1 cups beef broth (or water for milder flavor)
- 1 pinch salt and pepper to taste (optional)
Shredded Beef Slow Cooker Making Steps
- Dry and trim the meat: Use paper towels to pat the 3 pounds beef chuck roast dry on all sides. Cut off any really thick, hard pieces of fat on the outside, but don’t remove all of it — a little fat keeps the meat nice and juicy.
- Place roast in slow cooker: Set the chuck roast right in the bottom of your slow cooker. A 4- to 6-quart size works great for this.
- Add the soup mix: Open the 1 pieces dry onion soup mix (1-ounce packet) and sprinkle it all over the top of the meat. Try to spread it out evenly so every bite gets good flavor.
- Pour in the broth: Slowly pour the 1 cups beef broth (or water for milder flavor) around the sides of the meat — not right on top — so you don’t wash all that seasoning off.
- Slow cook: Put the lid on. Cook on LOW for 8 to 480 minutes, or cook on HIGH heat for 4 to 5 hrs. You’ll know it’s ready when the meat falls apart easily if you poke it with a fork.
- Remove and shred: Carefully lift the cooked roast out and put it in a big bowl or on a cutting board. If you want, skim off some of the fat floating on top of the liquid left in the pot. Then use two forks to pull the meat apart into small, bite-sized pieces. Throw away any big chunks of fat you find.
- Return to pot: Put all the shredded beef back into the slow cooker. Stir it around so every piece soaks up those yummy juices at the bottom.
- Let it rest and add seasoning: Keep the slow cooker on warm and leave the beef for 15 to 20 minutes. This helps it soak up even more flavor. Try a bite, then add a small pinch of salt and pepper if you feel it needs more taste.
- Serve!: Scoop the hot shredded beef onto buns for sandwiches, pile it over mashed potatoes, or serve it however you like. Don’t forget to spoon some of those juices over the top!
Notes
Serving ideas: Pile it on soft buns, spoon it over baked potatoes or rice, or serve it with gravy made from the cooking juices. Make it ahead: This tastes even better the next day after the flavors have had more time to mix together. Storage: Keep leftovers in the fridge for up to 4 days, or freeze for up to 3 months.
Pro tip: If you’re feeding a really big crowd, grab two roasts and a larger slow cooker — trust me, it will all disappear!.
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