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Cassandra Carillo

Crockpot Shredded Beef for Easy Dinners and Meal Prep

Easy crockpot recipe with minimal ingredients and steps but will last all week and you can make it into so many different meals!
Print Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course: dinner
Cuisine: American
Calories: 192
Ingredients Method Notes

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

Method
 

  1. 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.
  2. In a small dish combine the EVOO and vinegar. Rub this all over the roast.
  3. Rub the seasonings over the roast on all sides.
  4. Place your roast in the crockpot and place 3/4 of your onion around it.
  5. Pour the remaining EVOO mixture over the roast and onion and rub any seasoning left over the top of the roast.
  6. Place garlic cloves and remaining onion on and around the roast.
  7. 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

Calories will vary depending on size of roast used. If you use a larger roast, you will need to increase ingredient amounts for liquids by 1tbsp. This recipe is approximately 33g protein and 7 fat which can also vary with serving sizes. 
When choosing a roast, choose one with plenty of marbling.
You do not need to add any liquids as the meat creates it's own. 
You can eat this over mashed potatoes and make a gravy out of the natural broth.
Tacos, burritos, over noodles with parmesan cheese, nachos, veggies, etc. 
There are so many ways to eat this!
See blog post for additional notes.