Hi, I’m Jenna.

Welcome to my blog! I am a Minnesota Mom cooking with kids in the Land of 10,000 Recipes.

Crock-Pot Shredded Beef

Crock-Pot Shredded Beef

Whenever I cook meat, I always like to make extra so that I can freeze whatever I don’t use. I find that cooked meat (especially shredded) keeps well in the freezer, so it is easy to just take some out and have it ready whenever I need to use it.

This Crock-Pot Shredded Beef is the perfect addition to  Stacked Enchiladas Verdes .

This Crock-Pot Shredded Beef is the perfect addition to Stacked Enchiladas Verdes.

This shredded beef is healthy, quick and easy. It is packed with tons of flavor and readily shreds after it has cooked in the crock-pot. I use this shredded beef in my Stacked Enchiladas Verdes recipe and often use it to make tacos as well. Whenever I can double dip and make several meals out of one meal prep, I call it a win!


Crock-Pot Shredded Beef


  • About 3 cups of meat


  • 2 - 3 lb beef chuck boneless pot roast

  • 1 1/2 cups red salsa*

  • 1 cup beef broth

  • 4 tbsp apple cider vinegar

  • 2 tsp garlic salt

  • 1 tsp onion salt

  • 1/2 tsp chili powder

  • 1 tsp cumin

  • 1/2 tsp salt

  • 1 tsp pepper


  1. In a bowl, mix together the salsa*, broth, apple cider vinegar, garlic salt, onion salt, chili powder, cumin, salt and pepper.

  2. Put a crock-pot liner into your crock-pot and then put in the meat.

  3. Pour the combined salsa mixture over the meat.

  4. Cover the crock-pot and cook on low for 5-6 hours or on high for 3-4 hours.**

  5. When the meat is tender, remove the meat from the crock-pot and shred. Return shredded meat to the crock pot (with the liquid).

  6. Use the shredded beef for stacked enchiladas verdes or in tacos!


*I like using a thin salsa in this recipe (typically it is labeled “picante”). You can use a chunkier salsa if you would like, but I prefer the smoother texture. Additionally, you can make this shredded beef milder or hotter depending on the salsa you choose.

**The nice thing with cooking meat in the crock-pot is that you really can’t overcook it. If you keep this beef in the salsa mixture and end up cooking it longer, no worries, it will be SUPER easy for you to shred!

Stacked Enchiladas featuring the Crock-Pot Shredded Beef.


  • Let them help you measure the ingredients and pour them into the bowl to make the salsa mixture (ie: the salsa, beef broth, spices, etc.)

  • Have them whisk to combine all the ingredients.

  • Let them taste test (not all kids want to do this but, for some reason Will is obsessed) - “Mmmm Mommy, this is going to be a good dinner!”.

-Cooking with kids in the Land of 10,000 Recipes-

Hello. My name is Jenna!

I am a Minnesota Mom, born and raised in the land of 10,000 lakes. I have two amazing boys, Jack (6) and Will (3). I have a pretty awesome husband too! After teaching high school chemistry, I decided to make a change and stay at home with my kiddos. I love food - eating it, making it - you name it and I’m there. I enjoy making healthy, fast and easy recipes with my little sous chefs at home!

I hope that you will find some healthy, quick and easy recipes here that your whole family can make and enjoy together!

Stacked Enchiladas Verdes

Stacked Enchiladas Verdes

Restaurant Style Salsa Verde

Restaurant Style Salsa Verde