Name: Crockpot shredded beef with carrots
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 1 serving
Ingredients: 7 oz beef chuck roast, trimmed and cut into 2-inch chunks; 1 1/2 medium carrots, cut into 1-inch pieces; 1/3 cup yellow onion, sliced; 1/2 cup beef broth; 2 cloves garlic, minced; 1 1/2 tsp Worcestershire sauce; 1 tsp apple cider vinegar; 1 tsp dried thyme; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

548 calories

Protein: 40g; 29% of calories
Carbs: 18g; 13% of calories
Fat: 36g; 59% of calories

Instructions

Prep 15 min · Cook 8 hr

In a small slow cooker, layer the carrots and onion on the bottom. Place the beef chunks on top of the vegetables.
In a small bowl, whisk together the beef broth, garlic, Worcestershire sauce, dried thyme, salt, and black pepper. Pour the mixture over the beef and vegetables.
Cover and cook on the low setting for 8 hours. Start checking at 6 hours, the beef is ready when it is very tender and easily falls apart with a fork. Done when tender and easy to shred, 160°F.
Remove the beef to a plate and shred into bite-size pieces using two forks. Return the beef to the cooker, stir in the apple cider vinegar, and toss with the vegetables and juices.

Nutrition

Ingredients

Instructions

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