How to Make Tender Crock Pot Shredded Beef

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

5 from 1 vote

How to Make Tender Shredded Beef

By Sweet Basil

Prep5 minutes mins

Cook8 hours hrs

Total8 hours hrs 5 minutes mins

Servings8 servings

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Ingredients 

1x2x3x

• ▢ 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.

US Customary - Metric

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

You can use white, apple cider or honey wine vinegar and while it will change the flavor slightly it will still be crazy delicious

Nutrition

Serving: 1g, Calories: 234kcal, Carbohydrates: 1g, Protein: 22g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 1835mg, Potassium: 375mg, Sugar: 1g, Vitamin A: 15IU, Calcium: 20mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipes for using leftover Beef

Philly Cheesesteak Eggrolls

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