Slow Cooked Shredded Beef Done Two Ways

Slow cooked shredded beef

Stuart West / Getty Images

Prep: 20 mins
Cook: 12 hrs
Total: 12 hrs 20 mins
Servings: 5 to 6 servings
Nutrition Facts (per serving)
748 Calories
47g Fat
6g Carbs
70g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 5 to 6
Amount per serving
Calories 748
% Daily Value*
Total Fat 47g 60%
Saturated Fat 18g 89%
Cholesterol 272mg 91%
Sodium 644mg 28%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 5%
Total Sugars 4g
Protein 70g
Vitamin C 15mg 75%
Calcium 56mg 4%
Iron 6mg 35%
Potassium 862mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This slow-cooked shredded beef is infused with Italian seasonings and works really well in sandwiches, lasagna, or served over pasta. If you're looking for a more barbecue flavor, omit Italian dressing and basil, then add your favorite premade sauce to the beef during the half hour of cooking.


  • 3 pounds (1 1/3 kilograms) beef roast, sirloin tip or rump roast

  • 1 envelope zesty Italian salad dressing

  • 1 cup (235 milliliters) beef broth

  • 2 tomatoes, seeded and chopped

  • 1/2 onion, sliced

  • 1/4 cup (60 milliliters) red wine

  • 2 teaspoons tomato paste

  • 4 to 5 basil leaves, finely chopped

  • 1 tablespoon olive oil

  • 1 to 2 teaspoons sea salt

  • 1/2 teaspoon freshly ground black pepper

Steps to Make It

  1. In a large skillet heat 1 tablespoon olive oil. 

  2. Cut away any excess fat on the surface of the roast. 

  3. Sprinkle with salt and black pepper all over. 

  4. Place into pan and brown on all sides, about 2 minutes per side. 

  5. Transfer to slow cooker. 

  6. Add remaining ingredients, cover and cook on low for 10 to 12 hours on a low setting. 

  7. Add 1/3 cup (80 milliliters) of water to slow cooker if the liquid appears insufficient. 

  8. To test, simply use a fork to check for doneness. Meat should literally fall away and shred easily. If it does this, then simply use 2 forks to separate the meat. If it is still tough, cook for an additional 2 hours and test again. 

  9. For shredded barbecued beef, omit Italian dressing packet and basil leaves.

  10. Add barbecue sauce at the end of cook time. Remove beef from slow cooker, and discard all but 1/3 cup of liquid.  

  11. Shred beef and return to cooker with your favorite bottled sauce.  

  12. Stir through, secure lid and set to warm for 30 minutes before serving.

  13. These are best used in barbecue sandwiches.

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