There is something mighty comforting about coming home in August, when the school bags are piled by the door and the evening feels shorter than it ought to, and finding supper already done. This simple slow cooker shredded beef has the spirit of those dependable weeknight meals many of us grew up on: modest ingredients, long gentle cooking, and plenty of savory flavor from very little fuss. It is the sort of old-fashioned supper that lets a busy household catch its breath.
Serve this tender shredded beef over mashed potatoes, buttered noodles, or plain white rice to catch every bit of the rich glaze. It is also fine tucked into sandwich buns with a spoonful of the cooking juices, and on the side I like green beans, corn, a vinegar slaw, or sliced tomatoes when the garden is still giving.
5-Ingredient Slow Cooker Vintage August Weeknight Winner
Servings: 6
Ingredients
3 to 3 1/2 pounds beef chuck roast
1 packet onion soup mix, about 1 ounce
1 cup bottled chili sauce
1/2 cup brown sugar, packed
2 tablespoons Worcestershire sauce
Directions
1. Place the chuck roast in the slow cooker.
2. In a small bowl, stir together the onion soup mix, chili sauce, brown sugar, and Worcestershire sauce until well blended.
3. Pour the sauce over the roast, cover, and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the beef is very tender.
4. Transfer the beef to a plate and shred it with two forks. Skim any excess fat from the slow cooker juices if needed.
5. Return the shredded beef to the slow cooker, stir it into the juices, and let it sit for 10 to 15 minutes before serving.
Variations & Tips
Sandwich Supper: Pile the shredded beef onto toasted sandwich buns and spoon a little extra sauce over the top. Add dill pickles or a scoop of slaw if you want a little crunch against all that tenderness.
Sweeter or Tangier: If your family likes a sharper sauce, add a splash more Worcestershire. For a sweeter old-fashioned finish, stir in an extra tablespoon or two of brown sugar after shredding.
Make It Stretch: This recipe goes a long way when served over potatoes, rice, or egg noodles. Any leftovers can be folded into baked potatoes, spooned over toast, or tucked into simple wraps for the next day.
Best Cut Tip: Chuck roast gives the nicest texture for shredding after a long day in the slow cooker. If your roast is especially large, give it the full cooking time so it falls apart easily instead of slicing.