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Slow-Cooker 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!

Slow Cooker Month Recipe #1 - Shredded Beef
Slow Cooker Month Recipe #1 - Shredded Beef

Slow-Cooker 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!
Total Time 9 hrs 30 mins
Course Main Course, Slow-Cooker
Cuisine American, Profile
Servings 8

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Profile Exchange: 3 oz lean protein, 1 cup veggies, 1 free food
Keyword Slow-Cooker, Slow-Cooker Shredded Beef