What cut of beef is best for slow cooker shredded beef?

Chuck roast is a popular choice because it turns out so tender when slow cooked. Brisket, rump roast, and short ribs would also work.

Do I need to sear the beef before putting it in the slow cooker?

In our tests, we didn’t notice a significant enough difference in the end result to justify the time and mess it takes to sear the beef.

Can I cook frozen beef in a crock pot for shredded beef?

No, the USDA says it’s not safe to cook a frozen roast in a slow cooker. It will sit in the “danger zone” temperature where bacteria grows at a rapid pace for too long. It’s important to thaw the roast in the refrigerator for about 2 days ahead of time first.

Slow Cooker Balsamic Shredded Beef

Name: Slow Cooker Balsamic Shredded Beef
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: American
Ingredients: 2 1/2 – 3 pound boneless beef chuck roast; Kosher salt and pepper; 1 cup beef broth (or sub chicken stock); 1/4 cup balsamic vinegar; 2 tablespoons low-sodium soy sauce (Gluten-free option: Use coconut aminos or gluten-free Tamari Soy Sauce); 1 tablespoon honey; 4 cloves garlic, minced; 1/2 teaspoon red pepper flakes (increase if you want more heat)

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Slow Cooker Balsamic Shredded Beef

Slow cooker balsamic shredded beef is packed full of flavor and oh-so-easy to savor. So. Good.

Yield: 6-8 servings 1x

Prep: 10 minutesCook: 8 hoursTotal: 8 hours 10 minutes

Units:

Scale:

Ingredients

2 1/2 – 3 pound boneless beef chuck roast
Kosher salt and pepper
1 cup beef broth (or sub chicken stock)
1/4 cup balsamic vinegar
2 tablespoons low-sodium soy sauce (Gluten-free option: Use coconut aminos or gluten-free Tamari Soy Sauce)
1 tablespoon honey
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (increase if you want more heat)

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Instructions

Make It Now:

Put roast beef into slow cooker and season with Kosher salt and pepper on all sides.
In a small bowl, mix together all remaining ingredients. Pour over roast beef.
Slow cook on LOW for about 8 hours, or until meat easily shreds apart.
Using two large forks, shred the meat apart in the slow cooker.
Serve meat warm on top of mashed potatoes or polenta (pictured). Alternatively, serve on a bun or ciabatta roll with sauce on the side for dipping, like French Dip Sandwiches.

Freeze For Later:

Method 1: Uncooked

To Freeze: Place all ingredients together in a freezer-friendly plastic bag and freeze. To prepare, let bag thaw in refrigerator for 24 hours.

To Prepare: Thaw in the fridge overnight and then cook as directed.

Method 2: Fully Cooked

To freeze: Fully cook the meal (through Step #4). Let it cool completely. (Safety Note: Do not let the meat sit on the counter for more than 2 hours.) Store meat and sauce in a freezer-safe container after it’s cooled completely.

To thaw: Use one of these safe thawing methods and then warm on the stove over low heat or in the microwave.

Notes/Tips

Instant Pot Instructions: Cut the beef into 2×2 pieces, and place the beef and sauce in a 6-quart Instant Pot. Lock and seal the lid. Cook at high pressure for 30 minutes. Allow the pressure to release naturally for 10+ minutes.
Gluten-Free Version: Replace the soy sauce with coconut aminos or gluten-free Tamari soy sauce.
Storage Tip: A great way to store this freezer meal or leftovers is in our favorite freezer meal containers. Either store in the fridge for up to 3 days or in the freezer for 3 months.
Where We Get Our Beef: We get our beef from ButcherBox. The beef is grass-fed and curated from trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, chicken, and wild salmon–and have used it for years ourselves.
We also have a similar recipes for Slow Cooker Short Ribs and Crock Pot Beef Bourguignon.

Cuisine: American Method: Slow cooker

Find it online: https://thrivinghomeblog.com/slow-cooker-balsamic-shredded-beef/