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How to make tender shredded beef recipe requires only 4 ingredients, and will delicious for leftovers like, bbq beef sandiches, tostadas etc.
There are two questions that I hear a lot, what basics do you use and how do you make tender, moist shredded beef? First of all, I have a lot of things in my kitchen that I consider basics, so I’ll save that list for another time, but one thing that I insist that you have is Real Salt. I’m not saying actual, real life salt, I mean the brand, Real Salt. We like to keep the basic sea salt and kosher salt on hand at all times. In fact, it is literally all that we use. Well, occasionally I’ll pull out a Hawaiian salt or flakes of sea salt, but Real Salt is our absolute favorite, and it’s our secret to making shredded Beef.
We have this awesome new Slow Cooker from Hamilton Beach and it’s our favorite way to cook roasts. I know you can use the oven, but I hate heating up the whole darned thing, just for a lump of meat that’s going to sit alllllll day. So, with a slow cooker, Honey Wine Vinegar from Slide Ridge, Olive Oil, and Real Kosher Salt (trust me, it’s the best salt ever and will make your food taste better than ever) you can create the most moist and delicious shredded beef. Of course, this version is just our basic, nothing fancy recipe, but we totally doctor it up when needed. I like this version because it’s simple, and sometimes I just want a yummy, simple dish that feel comforting and homey versus some crazy over the top meal.
Plus, there are only 4 of us, so we use the leftovers to create other delicious meals throughout the week and we just saved a ton of time because the meat is already done. Hint, hint, you’ll want to see Wednesday’s post. It’s for sure a new favorite. Anyway, to prepare the meat, just buy a Beef Rump Roast, stab it with a knife a few times (2-3) on each side, rub with a mixture of olive oil and vinegar and rub with salt. Let the baby cook away for 8 hours, and just try to remove it from the crockpot. It will be fall apart, juicy and delicious. Oh, and trust me, serve it with a little of the leftover juices in the crockpot. It’s natural au jus is delicious!
What Is The Difference Between Kosher Salt and Table Salt?
The main difference between Kosher salt and regular salt is just the grain size.
Under a microscope, you can see that table salt has been milled such that many of the salt crystals look like little cubes.
Kosher salt will have a different texture and flavor burst, but if you allow the salt to dissolve in the food, there really isn’t any difference in the flavor.
What is Honey Wine Vinegar Made From?
Most commercially available honey vinegars are produced in Italy, France, Romania and Spain.
It’s vinegar, acetic acid, just like regular vinegar, only it is made of honey.
How to Make Tender Shredded Beef
How to Make Tender Shredded Beef
Ingredients
- 2 Tablespoons Olive Oil
- 1 Tablespoon Honey Wine Vinegar, Apple Cider may be substituted
- 1 Chuck or Rump Beef Roast, ours was about 3 lbs, but you can easily increase ingredients as needed
- 2 Tablespoons Kosher Salt, preferably Real brand.
Instructions
- In a small bowl, whisk together the olive oil and vinegar.2 Tablespoons Olive Oil, 1 Tablespoon Honey Wine Vinegar
- Stab the roast 2-3 times, per side with a sharp knife.1 Chuck or Rump Beef Roast
- Rub the oil mixture all over the meat, massaging it in.
- Sprinkle with salt and rub it in all over the meat.2 Tablespoons Kosher Salt
- Place in a slow cooker for 8 hours on low, serve immediately with leftover juices from the slow cooker.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipes for using leftover Beef
Mini Taco Cups- a great way to use leftover shredded beef-Mel’s Kitchen Cafe
Shredded Beef Enchiladas-Bev Cooks
Shredded Beef Tacos-Kalyn’s Kitchen found on Slow Cooker Today
Thank you for this recipe. So simple but oh.so.good!!! I made this for my daughter’s birthday and everybody commented on how good it was. A keeper for sure…🙂
We love to hear that! Thank you so much for taking time to leave a comment!
Hi! Do you think I could pull this off in the instant pot and get the same flavor? How long would you cook it for? I’m short on time! Thanks!
Or, maybe 4 hrs on high in the crock pot?
Yes it definitely works in the Instant Pot but the gravy doesn’t turn out quite as thick. It would take 60-80 minutes in the IP. 4 hours on high would also work but it won’t be as tender.
This was very juicy and tender! However, I didn’t put any vegetables in at the outset and it was extremely salty. I threw some raw potatoes in and am hoping they soak it up some! I love the texture, will just cut salt in half (at least) next time.
Love you guys for telling me how to cook this beef,
I just found your post searching for a shredded beef recipe, and I 100% agree that Real Salt is awesome. I bought it trying to find a well-sourced salt. I also really like the sea salt from Trader Joes, but Real Salt tastes sweeter, in a way. Not all salts taste the same!
I’m about to try this – have you tried it with carrots and potatoes? If so, when do you throw them in? Also, do you (or does anyone) know of the oven equivalent for duration and oven temp? Thank you!
Hi Jennifer, Isn’t it crazy that something as simple as salt can be so different by brand? Yes, we throw potatoes and carrots in at the beginning. If you want more of a crunch you can add them halfway through, but I love them in the beginning. 🙂 The oven temperature would be 200-250 and then cook for 8 hours. I tend to go with 250 but that’s for our oven so you would have to experiment.
I am about to try this recipe in a new 2-quart slow cooker that I just bought. We are only 2-1/2 (our daughter is 3). I’m a little concerned that I may need a 4-quart slower cooker. Your recipe does not specify. What do you use?
Well, ours is a 6 qt and way too big for the 4 of us. A 4 would be great, and a 2 may be a tad too tight. Ifyou can fit the beef you’re good, but otherwise you may need to roast low and slow in the oven, covered.
Can I add potatoes and carrots and if so do I need to add water?
I have this in the crockpot now….smells so yummy!! Can’t wait for dinner!!
Hi. I just found this on pinterest. Can I use a sirloin tip roast. I bought it because it was extremely cheap. I am not sure it will shred? Or do you know another really good recipe for the roast? Thank you.
So there is no additional liquid to be added when cooking other than the 3TBPS of vinegar/olive oil? Can I use a eye of round roast or will I need to add some water or beef broth if I use another cut of meat?
yUP! And I promise it truly doesn’t need the water. The juices will just do their thing. 🙂
Sorry, missed the rest of your comment. You can use another cut, but this one turns out the best. I stick with tri tip or beef rump roast because I think they turn out much more tender. You still wouldn’t need teh liquid with another cut though.