Recipe Revisited: Slow Cooker Soy-Onion Shredded Beef

One of the very first recipes I ever posted was for Crock Pot Shredded Beef Sandwiches:


I've continued to make this dish regularly over the years, but as we've tried to eat less starch, I've taken to serving the beef by itself with some au jus. I usually do serve it with a roll or biscuit, but that's mostly for the kids' benefit.

Slow Cooker Soy-Onion Shredded Beef
Serves 6

3 to 3 1/2 pound chuck roast
4 smashed garlic cloves {smash with side of knife to remove skin and toss the whole clove into the slow cooker}
2 tablespoons onion powder
1/3 cup low-sodium soy sauce
2 cups water

1. Place the roast in a 4 or 5 quart slow cooker. Add the garlic, onion powder, soy sauce and water. Cover and cook on low for 8-12 hours, or on high for 4-5 hours. For a slightly thicker sauce, prop one edge of the lid up with a toothpick.

2. Remove the beef from the slow cooker into a shallow dish like a pie plate. Shred the beef with two forks.

3. If serving au jus on the side, use a ladle or fat separator to remove the layer of oil that's at the top of the sauce in the slow cooker.

Note: Leftovers freeze beautifully. I like to freeze big chunks of the meat, then turn it into hash using this recipe. I simply dice the meat into small pieces and start following the recipe in the middle of step 1, with the addition of the spices.


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