Happy Friday! Welcome back to the blog with a new recipe and one that takes no effort to continuously check it and do all the things. It has been awhile since I posted any recipes on here but I am getting back to it and trying my hardest not to eat the same things every day just because they’re easy.
This recipe was super easy to make and I plan to make it again VERY soon. It has the stamp of approval from Tom and you guys know that means it’s good. The beef literally fell apart and shredded in the pot. I just had to do a few prep steps and boom. 9 hours-ish later it was done and dinner was easy for a few days.
You can also freeze some of this when it’s cooled off so it lasts for a bit longer! I froze some in little individual containers for easy lunches because this has been such a busy week. I wanted to make life easy.
Crockpot Shredded Beef for Easy Dinners and Meal Prep
Ingredients
- 1 tbsp Red wine vinegar can sub for balsamic vinegar
- 1 tbsp EVOO
- 2-3 lbs Boneless chuck roast
- Fresh ground Pink Himalayan Salt I used sparingly. You can always add more if needed
- Fresh Cracked Black Pepper
- 3 Garlic cloves sliced
- 1 medium white onion thick sliced
- 2 tsp Garlic Powder I usually measure with my heart
- 2 tsp Onion Powder
- 1 tbsp Dried Parsley
- 1 tbsp Dried Basil
Instructions
- Preheat your crockpot on low heat and remove your roast from the packaging to a glass cutting board. Stab a few holes all over on each side.
- In a small dish combine the EVOO and vinegar. Rub this all over the roast.
- Rub the seasonings over the roast on all sides.
- Place your roast in the crockpot and place 3/4 of your onion around it.
- Pour the remaining EVOO mixture over the roast and onion and rub any seasoning left over the top of the roast.
- Place garlic cloves and remaining onion on and around the roast.
- Cover and cook for ~8 hours and check if roast shreds easily. Cook an additional 1-2 hours until entire roast is soft and you can shred. I shredded mine with a fork around 8 hours and let it cook an additional hour.
Notes
Tom mentioned how good this would be with nacho cheese and I completely agree! I ate mine with blue corn tortillas the first night and salsa and mashed potatoes the second night. Tom ate his over rice!
For easy lunches to take with me after I froze the rest of it individually, I let it defrost in the fridge, and put it over chickpea pasta. SO GOOD!!
I see me getting a lot of use out of this crockpot in the near future since Tom and I are always on the go and dinners have to be easy and fast for our busy schedules.
I hope you enjoy this as much as we did!!
Questions for you!
What are you guys doing for the weekend?
How do you plan to eat this recipe?
[…] was perfect for easy meals and we were able to change them up every day. You can find that recipe here! I even froze some of it in individual containers so it was easy for meal prep and reducing waste. […]