A good slow cooker shredded beef recipe is slow cooker shredded beef from Add a Pinch. Slow-cooked Korean beef from Food.com offers an Asian take on this simple dish.
To make Slow Cooker Shredded Beef, gather a 3- to 4-pound chuck or round roast, 1 cup beef broth, 2 tablespoons Worcestershire sauce and 1 tablespoon Montreal steak seasoning. Begin the recipe by placing the roast into the slow cooker, add the broth, then pour the Worcestershire sauce and Montreal steak seasoning into it. Cook the roast on the high setting for four hours or on the low setting for six to eight. Remove the roast from the slow cooker, shred it with two forks, and then pour what's left from the slow cooker onto it in a serving dish. Serve with sides or on a sandwich.
For shredded beef with a Korean twist, start with a 2- to 2 1/2-pound roast, 1/2 cup beef broth, 1/2 cup soy sauce, 2 tablespoons sesame oil and 4 minced garlic cloves, in addition to a thinly sliced large onion. Begin by mixing all of the ingredients, except the roast, together in a bowl. Cut the roast in half, place it in the slow cooker, and then place the mixture on top of it. Cook this in the slow cooker, then shred it with a knife and a fork, and serve it in tortillas to create Korean-style tacos.