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This shredded beef recipe yields tender, juicy shredded beef in a delicious gravy that is perfect for sandwiches or even as a main meal alongside mashed potatoes. I whipped this up when I was in a hurry, and we just wanted some shredded beef to go on top of my baked cheesy potato casserole! It’s way simpler than my creamy mushroom chuck roast recipe and my Beer and Mushroom Instant Pot Pot Roast, but it’s just as delicious!
Fast and Delicious 3 Ingredient Shredded Beef
This is SUCH a versatile recipe that the options are literally endless. Aside from the aforementioned sandwiches (SO handy for prepping a week’s worth of kids’ lunchboxes!) or my instant pot mashed potatoes, you can also use it to whip up some amazing burritos, nachos, enchiladas, and quesadillas for a Mexican themed evening meal. Talk about dinner made easy! It takes mere minutes to get this beef in the crock pot and it smells AMAZING as it’s cooking.
I love recipes like this that I only have to cook once but can serve up 2 or 3 times. It definitely makes life a lot easier when dinner time rolls around in a busy household!
How To Make Fast and Delicious Shredded Beef
You can use a slow cooker or instant pot for this one, whichever works for you!
Slow Cooker Instructions
- You’ll need a large slow cooker for this one. Place the beef broth and soup mix into the slow cooker and stir until thoroughly combined. Then place the beef roast into the mixture. If you’d rather brown the roast first, you can do so in a large frying pan and then transfer it to the slow cooker.
- Cook for about 8-10 hours on low heat.
- Use two forks to shred the beef while it’s in the slow cooker. You want to make sure it stays delicious and moist and the gravy will do the trick here.
- Your serving options are endless, but one of the easiest ways to serve is as a main meal with mashed potatoes (check out my instant mashed potatoes) or in sandwiches.
Instant Pot Directions
- Use the saute button to brown the roast in 1 tbsp of oil until browned all over.
- Add in the soup mix and the broth.
- Cook on high pressure for 120 minutes and release according to the manufacturer’s instructions.
- Use two forks to shred the beef whilst it’s IN the pot (note what I said earlier about the gravy keeping it nice and moist!).
- Serve as you wish! Go Mexican or keep it simple with some mashed potatoes.
Tips And Tricks For Making Shredded Beef
- Add some BBQ sauce for some amazing BBQ Shredded Beef Sandwiches.
- When choosing a meat cut, tough cuts like chuck roast (which I’ve used here) tend to be the best because they’re well suited to slow cooking and will become tender and succulent after sitting in the crock pot for a few hours. If you do go for another roast, just make sure it has a good marbling or white fat running through.
- Got leftovers? They’ll last for up to 4 days in an airtight container in the refrigerator or you can freeze them for up to 2 months.
More Beef recipes:
Simple and Delicious Crock Pot Beef Stew Recipe
Light and Delicious Ground Beef Taco Salad
Easy and Delicious Grilled Rib Eye Steak
Happy cooking! This really is a lifesaver recipe for me, and not only that, it’s a go to for my mom and sister as well. You can add in gravy packets if you like to the slow cooker version, but if you need to keep it low carb, skip those!
Love,
Karlynn
Fast and Delicious 3 Ingredient Shredded Beef
Ingredients
- 3-4 pounds beef blade/chuck roast
- 4 cups of beef broth
- 1 tablespoon onion soup mix
Instructions
Slow Cooker Instructions
- Place the beef broth and soup mix into a large crock pot, stir until combined. Place the beef roast into the liquid. If preferred, you can also brown the roast in a large frying pan, then transfer to the slow cooker.
- Cook on low for 8-10 hours.
- Shred the beef with two forks IN the slow cooker, the gravy will help keep it moist and delicious.
- Use in sandwiches or as a main meal with mashed potatoes.
Instant Pot Directions
- USing the saute button, brown the roast in 1 tbsp of oil until browned on all sides.
- Add in the broth and the soup mix.
- Cook for 120 minutes on high pressure according to manufacturer’s instructions. Release according to manufacturers instructions.
- Shred the beef with two forks IN the pot, the gravy will help keep it moist and delicious.
- Use in sandwiches or as a main meal with mashed potatoes
Notes
Nutrition
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Jean says
Can you cook on high to save time, or would you not recommend? if so, how long?
Robert Tedder says
I’ve been cooking my roasts for 9 hours and they aren’t shredding I cooked them in the broth should I have cooked them first? the instructions say you can brown them first but that makes it sound optional should I have?
Kerri says
This was delicious! I used the entire pouch of onion soup mix just because I would throw it away otherwise and it was so flavorful and good. The first day I used the beef with mashed potatoes and made a gravy that you suggested, the next day I made fried tacos and wow, why haven’t I ever made shredded beef fried tacos before?! I’m keeping this recipe on hand, thank you!
Lacy Bridges says
Absolutely love this! Thank you so much! The second time I’m using this recipe today, it always comes out super juicy and really easy to shred.
Jen H. says
How is cooking 8-10 hours in a crockpot considered “fast”? The prep might be fast but that’s a misleading title.
Karlynn says
There’s also Instant Pot Instructions….
Dixon Cider says
Its 3 ingredients per the recipe title.Ingredients are:
▢3-4 pounds beef blade/chuck roast
▢4 cups of beef broth
▢1 tablespoon onion soup mix
Richard Miller says
You don’t tell how much of any type of ingredients to use, very disappointing
Michele Mac says
She has the amounts you use in the ingredients list. It tells you exactly how much to use. Disappointed???
Amanda sims says
I’m just needing to make a shredded roast without the gravy for a pot roast. I make taquitos with my meat but I just bought me a instapot how would I do it just for the meat to be super tender and juicy so I can roll it up in a corn tortilla and fry? Do I still need to put like gravy in it?
Amanda sims says
I’m just needing to make a shredded roast without the gravy for a pot roast. I make taquitos with my meat but I just bought me a instapot how would I do it just for the meat to be super tender and juicy so I can roll it up in a corn tortilla and fry?
PA says
I did mine over the stove for 2 hours and can’t tell you how delicious it is. Easy and so tasteful
Brandy says
Do you think arm roast would work in this recipe?