Shredded beef is a favorite in my household. My husband loves to eat it (and, I admit I am a fan, too)… But, I especially love how easy it is to make. And, it’s pretty versatile, too!
I know I’ve shared recipes for shredded beef here in the past, so you may be wondering why I’m revisiting the subject. The thing is, over the years, I’ve changed my method a bit. It was never really that difficult, but I’ve recently cut out a few steps that I’ve found don’t seem to make that big of a difference in the way the meat turns out. It’s always juicy and flavorful!
I think this recipe is a good standard recipe to have on hand… The cider vinegar and molasses lend a nice BBQ sauce flavor to the meat, but it’s not too saucy. You can, of course, substitute other flavors for the sauce… Just stick to about one cup of liquid (which may not seem like a lot, but a little goes a long way). Beef stock works as a great base, and then you can add any spices and flavorings that you like!
I used this shredded beef to make wraps with lettuce, carrots, and some shredded cheese. But, it’s also great served on hamburger buns with cole slaw. The leftovers can be used in casseroles or even on top of pizza. Be creative!
Easy Slow Cooker Shredded Beef
(Makes 8 – 10 servings)
- 2 1/2 pound beef roast
(or a thick cut of London Broil works well, too)
- Kosher salt
- Freshly ground black pepper
- 1 sweet onion, thinly sliced
- 1/2 cup dark molasses
- 1/2 cup apple cider vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
Sprinkle the beef with salt and pepper on each side. Sear all sides of the beef in a hot heavy bottom pan (or in the insert of your slow cooker if it can be used on the stove top) over medium-high heat. Remove the meat from the pan.
Add the onions and cook them in the beef drippings until they are soft and start to have some golden color (about 6 – 8 minutes).
Meanwhile, whisk together the molasses, vinegar, paprika, and chili powder in a small mixing bowl or glass measuring cup. Pour the mixture over the onions in the pan and cook for about 5 minutes to reduce the liquid slightly.
Transfer the beef to your slow cooker and pour the sauce and onions over the top. (If you are already cooking in your slow cooker insert, simply return the beef to the pan and ladle some of the sauce over the top of the beef.)
Cook on low for 6 – 8 hours, until the meat is tender and pulls apart easily. In the last hour of cooking, remove the beef from the slow cooker and transfer to a cutting board. Use two forks to shred the meat, and then return it to the slow cooker. Continue to cook with the lid off for the remainder of the cooking time to allow the sauce to thicken a bit.