How to make tender shredded beef recipe requires only 4 ingredients, and will delicious for leftovers like, bbq beef sandiches, tostadas etc.
There are two questions that I hear a lot, what basics do you use and how do you make tender, moist shredded beef? First of all, I have a lot of things in my kitchen that I consider basics, so I’ll save that list for another time, but one thing that I insist that you have is Real Salt. I’m not saying actual, real life salt, I mean the brand, Real Salt. We like to keep the basic sea salt and kosher salt on hand at all times. In fact, it is literally all that we use. Well, occasionally I’ll pull out a Hawaiian salt or flakes of sea salt, but Real Salt is our absolute favorite, and it’s our secret to making shredded Beef.
We have this awesome new Slow Cooker from Hamilton Beach and it’s our favorite way to cook roasts. I know you can use the oven, but I hate heating up the whole darned thing, just for a lump of meat that’s going to sit alllllll day. So, with a slow cooker, Honey Wine Vinegar from Slide Ridge, Olive Oil, and Real Kosher Salt (trust me, it’s the best salt ever and will make your food taste better than ever) you can create the most moist and delicious shredded beef. Of course, this version is just our basic, nothing fancy recipe, but we totally doctor it up when needed. I like this version because it’s simple, and sometimes I just want a yummy, simple dish that feel comforting and homey versus some crazy over the top meal.
Plus, there are only 4 of us, so we use the leftovers to create other delicious meals throughout the week and we just saved a ton of time because the meat is already done. Hint, hint, you’ll want to see Wednesday’s post. It’s for sure a new favorite. Anyway, to prepare the meat, just buy a Beef Rump Roast, stab it with a knife a few times (2-3) on each side, rub with a mixture of olive oil and vinegar and rub with salt. Let the baby cook away for 8 hours, and just try to remove it from the crockpot. It will be fall apart, juicy and delicious. Oh, and trust me, serve it with a little of the leftover juices in the crockpot. It’s natural au jus is delicious!
How to Make Tender Shredded Beef
- 1 Chuck or Rump Beef Roast (ours was about 3 lbs, but you can easily increase ingredients as needed)
- 2 Tablespoons Olive Oil
- 1 Tablespoon Honey Wine Vinegar (Apple Cider may be substituted)
- 2 Tablespoons Kosher Salt, preferably Real brand.
- In a small bowl, whisk together the olive oil and vinegar.
- Stab the roast 2-3 times, per side with a sharp knife.
- Rub the oil mixture all over the meat, massaging it in. Sprinkle with salt and rub it in all over the meat.
- Place in a slow cooker for 8 hours on low, serve immediately with leftover juices from the slow cooker.
Recipes for using leftover Beef