Beef Stock and shredded beef

Lynn Socko


This is a crockpot recipe that not only gives you rich yummy stock, but also yields cooked veggies and beef that you can shred to make numerous meals as listed below.

★★★★★ 1 vote
approx. 8 c of stock, 8 c shredded beef
5 Min
8 Hr
Slow Cooker Crock Pot


4 lb
roast or steak (you can use cheaper cuts for this recipe)
4-6 c
carrots, broke into large pcs.
celery ribs, broke into large pcs.
1/2 large
onions, cut into large pcs.
2-3 clove
garlic, smashed and add whole
1/2 tsp
cumin, opt


1Add your beef to the crockpot, put in veggies, (Add a little salt if desired). Pour enough water into crockpot to reach top of meat and veggies. If cooking overnight, cook on low, if cooking for 8ish hours during the day, cook on high.
2Once beef is tender, let cool and remove broth to a bowl, cool completely and refrigerate overnight or for several hours, skim fat off of top and place in ziploc freezer bags and freeze for later use. I added 2 c. of water to cooked broth to make a full 8 c.
3You can shred the beef using two forks, or your hands. This made 8 c. of shredded beef.
4TIP: The veggies can be puree'd and frozen to add in soups and sauces or gravies.
5Here are just a few things you can use the beef for.
Shredded Beef with peppers and onions
Roast beef subs
Shredded Beef BQ Sammies
Shredded Beef & Cheese Quesadilla's
Chili cheese chimichanga's
And although this recipe uses steak cooked in a skillet, it can easily be made with this crockpot recipe instead. Open face Hot Steak Sammie

About this Recipe

Course/Dish: Beef, Beef Soups, Gravies
Main Ingredient: Beef
Regional Style: American
Other Tag: Healthy
Hashtag: #stock