Crockpot Shredded Beef
Crockpot shredded beef is one of the easiest recipes you’ll ever make! Make a batch for quick and easy meals throughout the week!
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Servings: 6
Ingredients
- 1 3.5-pound chick roast
- 1 teaspoon sea salt
Instructions
- Plug in a large crock pot and set the temperature to high.
- Sprinkle half the salt on the bottom of the crockpot.
- Lay the roast on top of the salt.
- Cover and cook on high heat for six hours.
- Remove the beef from the crockpot and transfer to a platter.
- Skim the fat from the drippings in the bottom of the crockpot.
- Shred the beef and pour any remaining juices over the top.
Nutrition
Calories: 476kcal | Protein: 51g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 183mg | Sodium: 602mg | Potassium: 879mg
Notes
- I prefer to cook this on high heat because it gives it a gorgeous brown crust that you don't get as much on low heat. If you don't care about that or need to cook this while you're at work, eight hours (or longer) on low heat works fine.
- For even more color on top, after six hours of cooking on high, I quickly basted the meat every 30 minutes for an additional two hours, for a total of eight hours on high. However, the meat was falling apart after six hours on high. After shredding, you could also pop it under the broiler for a few minutes.
- After I remove the beef, I carefully pour everything from the crockpot into a fat-separating cup. Set it aside and let it sit for about five minutes. This is a good time to shred the meat. After about five minutes, you will see that the fat has risen to the top of the separating cup, and you can quickly pour it off, leaving all the delicious juice at the bottom. Depending on how I’m serving the meat, pour that right back over the roast, or I will save it for later.
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