Slow-cooked Roast Beef {& Shredded Beef}

Slow-cooked Roast Beef & Shredded Beef

So, the way I cook my roasts is the same way I make shredded beef.  When we want a roast dinner, I largely chunk the meat, like in the above photo.  When we want shredded beef for sandwiches, I shred it.  This meat is so juicy and tender and not dry at all.

I’m not sure where this recipe actually came from but my mother, some of my siblings and I all use it for making shredded beef, which I happen to think is the most delicious shredded beef I’ve ever tasted, and is delicious served on either these rolls or these.

The original recipe lists sliced onions to be cooked with the meat but we don’t like it that way so I leave it out.  If you want them, just thinly slice an onion or two and put it in to cook with the meat.

I’ve served shredded beef sandwiches using this recipe at lots and lots of dinner parties and have shared the recipe with several friends, and now they make it all the time, too.  It’s so easy to throw together and forget about it for 8 hours, then shred or chunk it up and you’re ready to sit down to a delicious meal.

Slow-cooked Roast Beef with Glazed Carrots

Slow-cooked Italian Roast Beef {& Shredded Beef}

Slow-cooked Italian Roast Beef {& Shredded Beef}


  • 1 Chuck Roast
  • 1 package of Good Seasons Italian Salad Dressing Mix
  • 2 tablespoons powdered Au Jus
  • 2 cups water


  1. Place the roast in a crock pot or dutch oven.
  2. Sprinkle the Salad Dressing Mix and powdered Au Jus over the roast.
  3. Pour the water over the roast and just stir around a bit to mix the seasonings with the water.
  4. Crock Pot ~ Cover and cook on low for 8 hours.
  5. Dutch Oven ~ Cover and cook at 200 degrees for 8 hours.
  6. Remove the meat and place it in glass dish {I usually use a 9x13}; allow it to cool a bit so you can chunk or shred it.
  7. Remove the fat from the pan and discard.
  8. Return the meat to the juice and warm through before serving.


The shredded beef sandwiches are delicious on their own or with a slice of provolone cheese melted on top of the meat and served with some of the juice on the side for dipping.


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