Crockpot Shredded Beef


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Savory and succulent, this beef will be tender and excellently spiced.

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  • 4-5 lb. lean chuck roast
  • 1 large onion, chopped
  • 1 envelope onion soup mix
  • 2 cloves garlic (optional)
  • 1 can tomato soup
  • 1/4 C. brown sugar
  • 2 Tbs. Worcestershire sauce
  • 1 Tbs. lemon juice
  • 1 Tbs. Dijon mustard
  • 1/4 tsp. hot pepper flakes
  • 1/2 tsp. celery seed
  • Salt to taste

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Trim fat from beef. Cut into large chunks and brown in fry pan. Place browned meat in crockpot. Combine all other ingredients and pour over beef. Cook 8-10 hours on low (4-5 hours on high). When meat is done remove from crock pot. Remove juices to sauce pan and simmer until reduced and thickened. Shred beef with 2 forks or any method convenient. Return shredded beef and sauce to crock-pot. Stir to combine well. Keep warm and serve with rolls and cole slaw (crusty wheat rolls work well).

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