Best Crock Pot Shredded Beef Recipes

SPICY SHREDDED MEXI BEEF ROAST (CROCK POT)

Steps:

• Place beef roast in a 5-quart crock pot.
• Add in diced tomatoes with juice, spicy salsa (or chipotle sauce if using) jalapeno chilies, onion, garlic, chili powder, honey, salt and cumin.
• Pour in the beef broth; mix with a wooden spoon to combine and season with black pepper.
• Cover and cook on LOW until beef is tender when pierced with a fork (about 8-10 hours, cooking time will vary slightly depending on the size of your roast).
• If desired remove the lid and turn to HIGH for the last 30 minutes to allow the sauce to reduce and thicken.
• Season sauce with more salt if desired.
• Transfer the roast to a cutting board or large platter.
• Shred the meat using two heavy forks.
• Return the shredded meat to the slow cooker; cover and allow to warm.
• Serve in crusty buns.

CROCK POT SHREDDED BEEF BURRITOS

Steps:

• Remove as much fat as possible from roast.
• Place roast in crock pot and cover with remainder of ingredients except tortillas.
• Cook on low for 8-10 hours.
• With fork shred roast and stir well with other ingredients in crock pot.
• Drain meat mixture well and serve in flour tortillas with your favorite toppings.
• Enjoy.

AWESOME SHREDDED BEEF BURRITOS OR TACOS (CROCK POT)

Steps:

• Place roast in crock pot.
• Sprinkle with taco seasoning, salt and pepper.
• Top with diced tomatoes.
• Cook on low 8-10 hours.
• Remove beef from crock pot and shred with two forks. Return beef to crock pot for 30 minutes or so.
• Serve rolled in flour tortillas with your favorite toppings or in taco shells with your favorite toppings.

CROCK POT SHREDDED BBQ BEEF (FLANK STEAK)

Steps:

• 1. pour water into crock pot add bbq sauce and stir to blend
• 2. rough chop onions into nice pieces..they will shrink during the cooking process (I used 3 large..next time i might add 1 more we love onions) add onions to mixture in crock pot
• 3. chop 3 fresh cloves of garlic or use 3 table spoons of pre chopped garlic and add to crockpot
• 4. add your flank steak to the pot and make sure the steak is covered by the bbq sauce/water mixture (you can add alittle more water if needed)
• 5. cook for 8 hrs on low stir..this will help the flank steak shred
• 6. I served ours over mashed potatoes and served with fresh green beans..for left overs I toasted some onion rolls with a little butter in the oven and made shredded bbq beef sandwiches

CROCK POT SHREDDED BEEF FOR CHIMICHANGAS

Steps:

• Place meat, diced onions, Rotel and beef broth in crock pot.
• Cook on low for 6-8 hours.
• When meat is cook, shred it.
• If continuing on to make chimichangas, follow recipe #28148.
• Enjoy!

SHREDDED BEEF SANDWICH (CROCK POT)

Steps:

• 1. Gather ingredients. I used almost a 4 pound rump. So I doubled the ingredients.
• 2. In a medium bowl, combine cola, worcestershire sauce, garlic, vinegar, bouillon and seasonings; set aside.
• 3. In a nonstick skillet, brown meat in oil on all sides.
• 4. Place onion in 3 quart. slow cooker. Top with meat. pour half of cola mixture over the meat. Cover and cook on low for 6 - 8 hours. Mine us usually tender after 6 hrs. Cover and refrigerate remaining cola mixture.
• 5. Remove meat from cooking liquid and cool. Strain cooking liquid, reserving onions and discarding the liquid.
• 6. When meat is cool enough to handle, shred with two forks.
• 7. Return meat and onions to slow cooker.
• 8. In a small saucepan, combine ketchup and reserved cola mixture; heat through. Pour over meat mixture and heat through, serve on rolls.
• 9. When I poured the sauce over the meat, I added about 1/2 tsp of garlic powder and 1/2 tsp of onion powder.. These are delicious...Enjoy!!

CROCK POT ASIAN SHREDDED BEEF/PORK

Steps:

• Use a 5 quart slow cooker. Trim any visible fat from the meat, and plop it into your stoneware. My meat was fresh, but it's okay if your meat is still frozen.
• Sprinkle the dried spices directly onto the meat, and top with the ketchup and honey.
• Pour in the soy and hoisin sauces.
• Cover and cook on low for 8-9 hours, or until meat shreds easily with a fork. You may need to take the meat out and cut in chunks after 8 hours, then turn to high for an hour or so to get it to shred nicely (I did this).
• Serve over white or brown basmati rice, or over shredded cabbage.

GLUTEN FREE SHREDDED BEEF SANDWICHES (CROCK POT)

Steps:

• Put the beef, garlic, rosemary, bay leaves, gluten free soy sauce, and water in the crock pot on high for 4 hours or low for 7-8 hours or until very tender.
• Carefully remove beef from crockpot and shred with a fork. Or if it falls apart, just do your best to take out chunks and shred those.
• Assemble your sandwich using gluten free sandwich bread or buns and add gluten free BBQ sauce to taste. (or serve with rice).

CROCK POT SHREDDED BEEF SANDWICHES

Steps:

• In a slow cooker, combine beef, green peppers and onions.
• In a small bowl, combine tomato paste, brown sugar, vinegar, chili powder, salt, Worcestershire and mustard.
• Stir into meat mixture.
• Cover and cook on high for 7 to 8 hours or until meat is tender.
• When done, skim fat from cooking juices.
• Shred beef, using 2 forks or kitchen shears.
• Use slotted spoon to place beef mixture on each bun (about 1/2 cup).

SHREDDED BEEF SOFT TACOS (CROCK POT)

Steps:

• Put meat in slow cooker.
• Add onions and bell pepper.
• In a medium bowl, whisk together wine, ketchup, vinegar, garlic, bouillon granules, bay leaves, liquid smoke, ½ tsp cumin, hot pepper sauce and pepper.
• Pour wine mixture into slow cooker, cover tightly and cook on low setting for 9 hours, or until meat is tender.
• Shred meat using two forks, and return it to slow cooker.
• Discard the bay leaves.
• Add ½ tsp cumin and sugar; let mixture stand for 1 hour to allow flavors to blend.
• Warm the tortillas according to package directions.
• Spoon the meat mixture along the center of a tortilla.
• If you want to add garnishes such as chopped tomatoes, salsa, shredded lettuce, cheese and sour cream, do it now.
• Roll and repeat with remaining tortillas.
• Serve immediately.

CROCK POT SHREDDED BEEF BBQ

Steps:

• 1. Set Crock pot on low and add ½ the jar of salsa, a pinch of salt and pepper.
• 2. Put roast in Crock Pot and cover with the rest of the salsa, and another pinch of salt and pepper. No need to add water.
• 3. Add ½ to 1 cups of BBQ sauce (optional). I would recommend starting with the ½ cup at first, and add more later, if desired.
• 4. Cook on low for 8 hours. Do not remove the lid, there is no need to stir.
• 5. About 1 hour before serving, take two forks and shred the beef. Add additional BBQ sauce (optional). Recover, and let marinate until ready to serve.

CROCK POT SHREDDED BEEF TACOS

Steps:

• 1. Place beef and onion in slow cooker.
• 2. Combine water, Pace and seasoning mix in small bowl.
• 3. Pour over beef and onion.
• 4. Place Jalapeno's on top of roast and mix.
• 5. Cook on LOW for 6-8 hours or until tender.
• 6. Shred beef with two forks or a hand mixer works super
• 7. Place beef in large bowl.
• 8. Fill warmed taco shells with beef mixture.
• 9. Top with lettuce, tomato, cheese, and sour cream.

CROCK POT SHREDDED BEEF ENCHILADAS

Steps:

• Trim large pieces of excess fat from roast then cut into 6-8 big hunks. Add onion, garlic, and beef broth into the bottom of a 5.5 or 6 quart crock pot then nestle beef into mixture. Sprinkle in chili powder, cumin, garlic salt, and pepper and then place the lid on top and cook on low for 6-7 hours, or until beef shreds easily. Remove beef then shred and place into a large bowl with enough cooking liquid to make it juicy, but not so much that it's dripping. Stir in green chiles. Discard remaining cooking liquid. Preheat oven to 350 degrees then spray a 9×13″ pan or two smaller pans with nonstick spray, and then spread a couple Tablespoons of enchilada sauce in the bottom. Divide shredded cheese in half, reserving half for topping the enchiladas. Wrap half the tortillas in a damp paper towel then microwave for 30 seconds. Spread about 1/4 cup (just eyeball it) shredded beef across the center of each tortilla then top with 1 Tablespoon shredded cheese and roll. Place seam side down in the prepared pan then repeat with remaining ingredients. Pour remaining enchilada sauce on top, then top with remaining cheese. Generously spray a large piece of foil with nonstick spray then place sprayed side down on the pan. Bake for 20 minutes then remove foil and bake for 5-10 more minutes or until cheese is melted and sauce is bubbly. Let rest for 5 minutes before serving with toppings. To freeze: Wrap the unbaked enchiladas with plastic wrap then foil, and then freeze. Thaw for 24 hours in the fridge then remove the plastic wrap, reapply foil that's been sprayed with nonstick spray, and then bake as directed above. I haven't been to Carlos O'Kelly's in years, probably since college, but the taste of these takes me right back. So succulent! FYI: This is also a fantastic freezer recipe. Wrap the top with plastic wrap before covering with foil and freezing, then let it thaw in the fridge for 24 hours before baking as directed. Enjoy!

SHREDDED BEEF SANDWICHES (CROCK POT)

Steps:

• Rinse beef and trim excess fat.
• Put beef in crock pot and reminder of ingredients (through beef broth).
• Cover and cook on low for 8-10 hours.
• Shred meat with forks.
• Return shredded beef to crock pot and serve with sauce.
• Serve on sandwich rolls with sauce and your favorite toppings. Some of our favorite toppings are onion slices, grated cheese, sour cream and extra salsa.

CROCK POT SHREDDED BEEF

Steps:

• Trim chuck roast of any excessive fat.
• Place chuck roast in crock pot.
• Sprinkle dry Italian dressing over meat.
• Add water.
• Cover and cook on low for 8-10 hours.
• Use 2 forks to seperate and shred meat.
• Serve with mashed potatoes, veggies and crispy rolls.
• Also makes great sandwiches, with or without barbeque sauce. Freezes very well.

SAVORY CROCK POT SHREDDED BEEF

Steps:

• Halve roast to make sure meat cooks all the way through.
• Combine all seasonings in a small bowl and mix thoroughly; run all over roast.
• Place roast in crock pot sprayed with nonstick cooking spray.
• Cover and cook on low for 6-8 hours or until meat is tender and cooked through.
• Shred meat with a fork.

CROCK POT SHREDDED BEEF

Steps:

• Place all ingredients except roast in the crock pot.
• Stir until combined.
• Place roast in sauce.
• Cook on low 7-9 hours or until roast shreds (cooking time depends on toughness of meat).

SHREDDED SALSA VERDE BEEF (CROCK POT)

Steps:

• Place roast in crock pot. sprinkle with salt, pepper and garlic salt. Pour salsa verde over roast.
• Cover, and cook on Low for 8 hours. When done, the roast should shred easily with a fork.

CROCK-POT SHREDDED BEEF SANDWICHES

Steps:

• Drain the peppers, reserve the liquid. Cut off the stems. Set aside.
• Cut roast into large chunks. I cut mine into thirds and then split those in half.
• Place 1/3 of the meat into a 5-qt. slow cooker. Add water.
• In a small bowl, combine the seasonings and sprinkle half over the meat.
• Layer another 1/3 of the meat on top. Add the onion, Peppers, and Pepper juice.
• Layer the last 1/3 of meat and cover with remaining seasonings.
• NOTE: I found that my pot was large enough to fit all the slices of meat all on the bottom. I just put 1/2 the spices, all the peppers, onion and pepper juice on top. Then topped it off with the rest of the spices.
• Cover and cook on low for 8-9hrs or until meat is tender.
• Once done shred with forks and using a slotted spoon put on rolls.
• NOTE: If you are using a soft bread, you may want to drain the meat a little more. And for those that can't handle more spice, I wouldn't recommend eating the peppers.

CROCK POT SHREDDED BEEF ROAST

Steps:

• Place beef into crock pot. Combine remaining ingredients in a bowl, mix well; then pour over beef in crock pot.
• Cook on low for about 8 hours or until meat reaches desired doneness.
• Discard bay leaves and serve.