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National Slow-Cooker Month - Shredded Beef

Winter is slow-cooker season and Profile is excited to celebrate National Slow-Cooker Month by releasing our favorite Crock-Pot dishes throughout January. So prep your food, set it and forget it with amazing recipes from Profile!

Servings: 8

Total Recipe Time: LOW: 9-1/2 to 10-1/2 hours; HIGH: 5-1/2 to 6-1/2 hours


  • 1 beef shoulder roast, boneless arm chuck roast or blade chuck roast (2 lbs)

  • 3 stalks celery, chopped

  • 1 large onion, chopped

  • 2 cups carrots, chopped

  • 2 cups jicama, diced

  • 2 cups low sodium beef broth

  • ½ cup Profile Rosemary Balsamic dressing

  • 2 tablespoons minced garlic

  • Salt and pepper


  • For optional browning, spray large nonstick skillet with non-stick cooking spray and brown beef roast on all sides over medium heat.

  • Place celery, onion, carrots, jicama, and garlic in 3-1/2 to 5 quart slow cooker; place roast on top. Pour broth and dressing over top. Cover and cook on LOW 9 to 10 hours or on HIGH 5 to 6 hours or until roast is fork-tender.

  • Remove roast from slow cooker. Skim fat from cooking liquid, if necessary and reserve vegetable mixture. Shred beef with 2 forks. Combine shredded beef and reserved vegetable mixture. Season with salt and pepper, as desired.

Profile Exchange: 3 oz lean protein, 1 cup veggies, 1 free food