Slow Cooker Italian Shredded Beef
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- 2 lbs extra lean top round beef roast (or chuck roast, trimmed)
- 14 oz canned fire roasted diced tomatoes, drained
- 1/2 cup red wine (or extra beef broth)
- 1/2 cup low sodium beef broth
- 2 tbsp tomato paste
- 1/2 onion, diced
- 4 cloves garlic, minced
- 1 tbsp dried Italian seasoning
- 1/8 tsp red pepper flakes
- 1 bay leaf
- Salt and pepper
Cut the beef into large pieces, about 3-4 inches each. Season the beef with salt and pepper. For the best flavor, sear the beef in a heavy skillet until browned on the outside. This skip can be skipped to save time.
In the bottom of the slow cooker, mix together the diced tomatoes, beef broth, red wine, tomato paste, onion, garlic, Italian seasoning, red pepper flakes, bay leaf, salt, and pepper. Once combined, add the beef. Cook on low for 8 hours until beef shreds easily with a fork.
If the sauce seems runny at all, let the slow cooker cook a bit longer with the lid open to thicken. Serve with pasta, polenta, mashed potatoes, or in a sandwich.
If you will be using the beef in Italian beef sandwiches, you can strain the broth to make an au jus for dipping.
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