Slow Cooker Shredded Beef with Mashed Potatoes & Broccolini

Prep: 20 minutes • Cook: 8–9 hours (slow cooker) • Serves: 4–6

Introduction

Shredded beef with mashed potatoes recipe fans will fall in love with this cozy, slow-cooked meal that delivers deep flavor with minimal effort. This dish is special because the beef simmers gently for hours, becoming melt-in-your-mouth tender while soaking up a savory, aromatic sauce. Paired with creamy mashed potatoes and vibrant broccolini, it creates a perfectly balanced plate—rich, comforting, and still fresh. Flavor highlights include slow-cooked garlic, warm spices, and natural beefy depth, complemented by buttery potatoes and lightly crisp greens. Quick tip: sear the beef before adding it to the slow cooker for a richer, more complex flavor and better color.

Ingredients

For the Slow Cooker Shredded Beef

• 2.5 lb beef chuck roast (1.1 kg)
• 1 Tbsp olive oil (15 ml)
• 1 medium onion, sliced (150 g)
• 4 cloves garlic, minced
• 1 cup beef broth (240 ml)
• 2 Tbsp tomato paste (30 g)
• 1 Tbsp Worcestershire sauce (15 ml)
• 1 Tbsp soy sauce (15 ml)
• 1 tsp smoked paprika (2 g)
• 1/2 tsp ground black pepper (1 g)
• 1 tsp kosher salt (5 g)
• 1/2 tsp dried thyme (0.5 g)
• 1 bay leaf

For the Mashed Potatoes

• 2 lb Yukon Gold potatoes, peeled and cubed (900 g)
• 3 Tbsp unsalted butter (42 g)
• 1/3 cup warm milk (80 ml)
• 1/4 tsp salt, or to taste
• 1/4 tsp black pepper

For the Broccolini

• 12 oz broccolini, trimmed (340 g)
• 1 Tbsp olive oil (15 ml)
• Pinch of salt
• Optional: squeeze of lemon juice (5 ml)

Quick tip: Browning the beef before slow cooking adds deeper flavor and richer color to the final sauce.

Step-by-Step Instructions

1. Sear the beef for deeper flavor. Heat olive oil in a skillet over medium-high heat. Sear the chuck roast 2–3 minutes per side until browned and fragrant.
2. Prepare the slow cooker base. Add sliced onion and garlic to the slow cooker, then place the seared beef on top so aromatics perfume the meat.
3. Mix the cooking liquid. Whisk beef broth, tomato paste, Worcestershire sauce, soy sauce, smoked paprika, salt, pepper, and thyme until smooth and savory-smelling.
4. Slow cook until tender. Pour the liquid over the beef, add bay leaf, cover, and cook on low 8–9 hours (or high 4–5 hours) until fork-tender.
5. Shred the beef. Remove beef and shred with two forks. Return to the slow cooker and stir so the meat is fully coated in sauce.
6. Cook the potatoes. Boil cubed potatoes in salted water 15–18 minutes until very tender.
7. Mash until creamy. Drain well, then mash with butter and warm milk until fluffy. Season with salt and pepper; avoid overmixing.
8. Cook the broccolini. Sauté broccolini in olive oil 4–6 minutes until bright green and tender-crisp. Season with salt and finish with lemon if desired.
9. Assemble the plates. Spoon mashed potatoes onto plates, top with shredded beef and sauce, and serve broccolini on the side.

Safety note: Always cook beef to a safe temperature and handle hot liquids carefully when shredding and serving.

FAQs

Q: Can I make this shredded beef with mashed potatoes recipe ahead of time?

A: Yes. The beef tastes even better the next day. Refrigerate up to 4 days and reheat gently on the stove or microwave.

Q: What cut of beef works best for slow cooker shredded beef?

A: Chuck roast is ideal because it becomes tender and juicy after long cooking. Brisket or beef shoulder also work well.

Q: Can I freeze leftovers?

A: Yes. Freeze shredded beef with sauce up to 3 months. Thaw overnight in the fridge and reheat slowly for the best texture.

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