Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Shredded Beef with Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 690 reviews
  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 10 hours
  • Total Time: 10 hours 10 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Shredded Beef Dinner is a comforting and hearty meal featuring tender beef chuck roast cooked low and slow with savory seasonings, vegetables, and a rich tomato base. Perfect for an easy weeknight dinner, the beef becomes melt-in-your-mouth tender and is served alongside creamy mashed potatoes for a complete, satisfying meal.

Ingredients

Scale

Beef and Seasoning

  • 4 lb. beef chuck roast
  • 1.5 oz. Crockpot Brand Savory Pot Roast Seasoning
  • 1 ½ tsp. Italian seasoning blend

Vegetables and Liquid

  • 3 carrots, sliced
  • 1 diced white onion
  • 15 oz. can Italian seasoned diced tomatoes
  • ½ cup water
  • 1 lb. green beans, ends snipped and cut in half (to be added later)
  • 15 oz. can corn (to be added later)
  • Salt to taste

For Serving

  • Mashed potatoes

Instructions

  1. Prepare Ingredients: Gather all ingredients including the beef chuck roast, seasonings, vegetables, canned tomatoes, and water. Slice carrots and dice the onion as directed.
  2. Layer Ingredients in Slow Cooker: Place the chuck roast in the slow cooker. Sprinkle the Crockpot Savory Pot Roast Seasoning and Italian seasoning evenly over the meat. Add sliced carrots, diced onion, canned diced tomatoes, and the water around the roast.
  3. Slow Cook Beef: Cover the slow cooker and cook on LOW for 9 hours. This slow cooking will tenderize the beef until it is very easy to shred.
  4. Add Vegetables: After 9 hours, add the green beans and canned corn to the slow cooker. Replace the lid and continue cooking on LOW for an additional 1 hour to soften the green beans.
  5. Shred the Beef: Once cooking is complete, remove the beef roast onto a plate or shred directly in the slow cooker using forks. Discard any fatty pieces. Stir the shredded beef gently back into the sauce and vegetable mixture.
  6. Serve: Serve the shredded beef and vegetables hot with a side of creamy mashed potatoes for a comforting meal.

Notes

  • Do not add green beans and corn until the last hour of cooking to prevent overcooking and maintain their texture.
  • Use a leaner cut if desired, but chuck roast offers the best flavor and tenderness when slow cooked.
  • Adjust salt to taste after cooking, especially if using canned vegetables that may contain added sodium.
  • Mashed potatoes make a perfect accompaniment, but rice or crusty bread would also work well.
  • Leftovers reheat well and flavors intensify, making this great for meal prep.

Nutrition

  • Serving Size: 1 serving (approx. 1/8th of recipe with potatoes)
  • Calories: 420 kcal
  • Sugar: 6 g
  • Sodium: 480 mg
  • Fat: 15 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 28 g
  • Fiber: 5 g
  • Protein: 38 g
  • Cholesterol: 110 mg

Find it online: https://yumyy.com/slow-cooker-shredded-beef-with-vegetables-recipe/