This shredded beef recipe serves a large group but the leftovers freeze well if you're only serving a small crowd.
5 pounds chuck roast
3 cups water
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 envelope Italian salad dressing mix
Trim any excess fat from the roast. Place the roast in the bottom of the crock pot.
In a bowl, combine the water, salt, pepper, oregano, basil, onion powder, garlic powder, and Italian salad dressing mix. Mix well then pour over the roast.
Cover the crock pot and cook on low heat for 4-6 hours or until the meat is tender and will shred easily.
Remove the meat from the crock pot and let cool enough to handle. Turn the crock pot to high. Shred the beef with two forks, discarding any fat as needed. Return the shredded beef to the crock pot.
Let the beef cook for 15-30 minutes longer, uncovered, stirring occasionally.
Using a slotted spoon or tongs, place the Italian shredded beef on buns and top with any desired condiments or toppings. Serve immediately.
The cooked beef will freeze well with the liquid in an airtight container for up to 2 months. Heat through in the liquid (stove top or crock pot).
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reviews & comments
July 23, 2013
Made this yesterday and it was all I could do to keep the kids out of the crock pot while it cooked because it smelled so good. The meat was tender and we ate it on big soft potato buns with a little bbq sauce. I highly recommend this recipe.
April 26, 2012
I've been making this for large family dinners for over 12 years. It's always a hit. Great served with provolone cheese. Freezes beautifully.
April 22, 2011
Great casual family fare. Next time I will add the banana peppers, juice and all, to the meat in the beginning. It needs a bit more liquid and the sourness of the pepper juice is just right. I also added a bag of frozen bell peppers and onion mix during the last hour to give it more vegetables. I served it with a vinegar potato salad - great!
May 29, 2008
Absolutely love this recipe. One of my family's favorite meal.