2-Ingredient Crockpot Shredded Beef
This 2-Ingredient Crockpot Shredded Beef is great for make-ahead camping meals. Just cook and shred the meat at home, freeze it and it will be ready for a quick defrost at the campsite.
Why I Love This
This shredded beef roast can be reheated and reinvented into tons of different campsite dinners. Some of my favorite ideas are:
- BBQ Sandwiches: Heat the meat with this Kansas City Style Homemade BBQ Sauce or your favorite bottled sauce.
- Burritos: These Shredded Beef Burritos will be on your table in just 20 minutes!
- Enchiladas: Replace the shredded chicken with beef in these Dutch Oven Chicken Enchiladas.
- Taquitos
- Pastas
- Casseroles
- Salads
Key Ingredients, Substitutions & Equipment
You only need a beef chuck roast and beef stock. A little salt and pepper are good for seasoning.
This is a slow cooker recipe so I like using my crock pot but you can also use an Instant Pot in the crockpot mode.
I love using freezer bag holders when doing meal prep for camping trips.
How To Make
Preparation
Step 1. Place beef roast in bottom of slow cooker and season with salt and pepper.
Step 2. Don’t disturb the salt and pepper when you pour the beef stock into pot.
Cooking
Step 3. Cook the slow cooker and turn it on. You can cook it for 8 hours on low or 5 hours on high.
- If you’re using an Instant Pot, the cooking time is the same. You won’t be pressurizing the machine, you’ll just use it in the slow cooker mode.
Step 4. Test the meat, it should be tender enough to pull apart with two forks.
Step 5. Remove roast, transfer to a large plate.
Step 6. Remove fat from meat, shred the meat by using two forks to pull the meat apart.
Step 7. Let meat cool, label freezer bags and fill with the desired amount of meat.
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- Sandwiches require more meat per serving compared to using the meat in pastas, casseroles or salads.
Step 8. Remove all air from bags, lay flat and seal. Place bags flat in freezer for future use.
Similar Make-Ahead Dinners
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2-Ingredient Crockpot Shredded Beef
Equipment
- 6 quart Crockpot
Ingredients
- 4 pound beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups beef stock
Instructions
- Place beef roast in bottom of slow cooker.
- Season with salt and pepper.
- Slowly pour beef stock into pot around the meat making sure not to disturb the salt and pepper on the roast.
- Cook covered for 8 hours on the low setting (or 5 hours on high.)
- Remove lid and test meat. It should be tender enough to pull apart with two forks.
- Remove roast from pot to a large plate or platter.
- Remove fat from meat, discard fat.
- Shred the meat by using two forks to pull the meat apart.
- Let meat cool, label freezer bags and fill with the desired amount of meat (see note #1). Remove all air from bags, lay flat and seal.
- Place bags flat in freezer for future use.
Notes
- Freeze the meat in portion sizes based on how you are going to use the meat. Sandwiches require more meat than casseroles, burritos, pastas and salads.
What do you think?
Leave me a comment, question or suggestion below. I’d love to hear from you so let’s chat.