Slow Cooker Shredded Beef

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Slow Cooker Shredded Beef is a juicy, succulent gluten-free meal you can add to sandwiches and wraps or enjoy by itself as is! Any which way you go won’t be wrong! Mix and match spices and seasonings for a variety of flavors! Tender and full of warm flavors, this shredded beef recipe will easily become a staple in your recipe tin! {Paleo}


  • 3 pound chuck roast
  • 11 1/2 cups Vegetable Broth or Beef Broth
  • 34 bay leaves
  • 12 onions, halved or cut into wedges
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • Splash of red wine vinegar, optional


  1. Remove as much of the fat from the chuck roast as desired. Place the chuck roast in the slow cooker and add as much broth as will cover the bottom of the slow cooker. Then add the bay leaves, onion, sea salt, garlic powder, and onion powder. Pour in the red wine vinegar, too, if including, and any other desired spices.
  2. Cook on LOW for 10 to 11 hours. If the top of the chuck roast starts to dry out, drizzle broth over the top or flip the roast over in the slow cooker.
  3. After cooking is complete, remove the bay leaves and any remaining fat. Then shred the beef using two forks. Serve immediately or refrigerate leftovers in an airtight container for two to three days.


    • Additional spices as desired: cinnamon, allspice, nutmeg, cloves, sage, thyme, oregano, cumin
    • If cooking with sweet spices, add first and decide, based on taste, whether you also want to add the garlic and onion powders.
    • The chuck roast will release juices during the cooking process. Add as much or as little broth as desired. You may end up with drippings that are perfect as a drizzle for the shredded beef or as a base for Gluten-Free Gravy
    • Recipe adapted from “Shredded-Beef Sandwiches.” Recipe. Better Homes & Gardens New Cook Book. 12th ed. Ed. Jennifer Dorland Darling. Des Moines, IA: Meredith Publishing Group, 2002. 232. Print.