Slow Cooked Shredded Beef with Tomatoes
This simple, yet amazingly tasty, slow cooked shredded beef makes the ideal wholesome, midweek meal for the whole family. Serve with a side of mashed potato, rice or pasta, and you’re good to go.
This delicious slow cooked shredded beef is the perfect post-festivity dish.
New Year resolutions
Happy New Year, everyone! I don’t know about you, but for me, this time of year I crave goodness. Healthy bowls of steaming soup, thick stews and tonnes of fresh vegetables and fruit. It’s because my body is in protest. It’s screaming, “Help me! Help me!” I’ve eaten my weight in chocolate and scoffed way too many pastries and other gluten-packed treats.
Although I rarely eat regular flour (hence the name and premise of my blog), I do find myself falling down a rabbit hole of enticing breads and pastries during the holidays, opting for shop bought over homemade. My poor, gluten-sensitive stomach pays the price, sadly. Enter this simple, yet super delicious, wholesome slow cooked shredded beef, packed with rich tomatoes, herbs and spices.
Slow-cooked weekday meals
My Crockpot is an absolute lifesaver, especially on those days when I’m feeling lazy but still want to put something hearty and satisfying on the table for the whole family. It takes all the pressure off without sacrificing a proper, filling meal.
Honestly, it’s the perfect solution for busy weekdays when time and energy are both in short supply. All you really have to do is quickly sear your meat to lock in the flavour, chop up a few vegetables, toss everything into the pot, and let it work its magic. A few hours later, you’re rewarded with a warm, comforting meal that tastes like you put in way more effort than you actually did.
What’s the difference between a Crockpot and slow cooker?
You might hear the terms Crockpot and slow cooker used interchangeably, even in this recipe post. However, technically there’s a small difference. A Crockpot is actually a brand of slow cooker. One of the originals, in fact. Over time, the brand name became so well-known that people started using Crockpot to describe any slow cooker, even if it wasn’t made by Crockpot.
In terms of how they work, Crockpots typically have a heavy, ceramic or stoneware pot that sits inside a heated base. They heat from all sides, not just the bottom, which helps cook food more evenly and gently over several hours. Some other slow cookers may only heat from the bottom, which can sometimes lead to hot spots or uneven cooking if you’re not careful.
At the end of the day, whether you use a Crockpot or another slow cooker brand, the goal is the same: easy, hands-off cooking that transforms simple ingredients into something delicious with very little effort. For this shredded beef recipe, you can use both without any worries.
The benefits of cooking meat in a Crockpot
Cooking a big chunk of beef in a Crockpot is one of the easiest ways to get tender, flavourful results with minimal effort. The low and slow cooking process gently breaks down the tougher fibres in the meat, turning even inexpensive cuts into something that’s fall-apart tender.
You don’t have to stand over the stove or worry about the beef drying out. The Crockpot creates a moist, enclosed environment that keeps everything juicy. Another big bonus is how it deepens the flavours over time, giving you that rich, slow-cooked taste without hours of hands-on work. It’s also incredibly forgiving; even if you leave it an extra hour or two, your beef will just get even more tender, not overcooked. Perfect for when you want to feed a crowd or have plenty of leftovers for easy meals later in the week.
Do I really need to sear the meat?
In my honest, untrained-chef opinion, I would say no. For me, the convenience of using a slow cooker is that you throw everything in and let it work its magic. Having to use (and clean) an extra pan feels like unnecessary work for a midweek meal. However, the chef in the family feels it a must. Many experts agree with him. There are several reasons why searing (or browning) the meat first is a good idea.
Firstly, the caramelized outer part of the meat will enhance the flavour of the dish. It also gives a colour dimension that is missing with meat that has not been browned first. Lastly, searing the meat means that you can drain off some of the fat that would end up in your stew. If you’re a little unsure of how do brown the meat, The Kitchn has a great article about how to sear meat properly.
What can I serve with slow cooked shredded beef?
The dish has loads of delicious sauce. Therefore, it needs something to help soak up all that goodness. Bread is a perfect side, such as my cheesy focaccia and cheddar cheese and garlic bread. If you want to skip the cheese element, go for a healthier wholemeal spelt seeded soda bread.
Potatoes are a great way to soak up the delicious sauce, so whip up a batch of roast potato, prepare some jacket (baked) potatoes, or try my British classic, leftover cheese and potato pie.
Alternatively, a side of steaming rice, noodles or pasta would also go so well. There really isn’t a side that wouldn’t work well with this dish.
Using a slow cooker is a great way to prepare meals that you can let get to work while you go out to work (or take care of your family). Here are some of my favourites:
Slow Cooked Shredded Beef
Equipment
- Slow Cooker
Ingredients
- 1kg (2.2lb) beef
- 1 tbsp oil
- 1 red pepper
- 1 green chilli
- 1 large onion
- 400g (14oz) tin chopped tomatoes
- 1 tbsp ketchup
- 1 tbsp tomato puree
- ½ tbsp Worcestershire sauce
- 1½ tsp oregano
- 1 tsp cumin
- 1 tsp sweet chilli powder
- 6 cloves garlic (crushed)
- water
- salt and pepper (to taste)
- 1 stock cube
Instructions
- Heat the oil in a heavy frying pan. Add the beef joint and sear on both sides for several minutes.
- Chop the vegetables and place in a slow cooker along with the other ingredients. When ready, add the beef. Fill the empty tomato tin up with water and add that in.
- Cook on low for about six hours (until you can shred the beef).
- Loosely shred with a fork and serve immediately with rice, potatoes or warm bread.
