Description

This easy crockpot shredded beef is made with grape jelly, ketchup, onion soup mix, and black pepper for a rich sweet and savory sauce. The beef cooks low and slow until perfectly tender and shreddable, making it perfect for sandwiches, mashed potatoes, or rice bowls.

Ingredients

Scale

3–4 pounds beef chuck roast
1 cup ketchup
1 cup grape jelly
1 packet onion soup mix
½ teaspoon black pepper
fresh parsley, for garnish (optional)

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Instructions

Place the chuck roast into the crockpot.
In a small bowl, stir together the ketchup, grape jelly, onion soup mix, and black pepper until combined.
Pour the sauce mixture over the beef.
Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beef is very tender.
Use two forks to shred the beef directly in the crockpot.
Toss the shredded beef in the sauce and let it sit for about 10 minutes to absorb the flavor.
Garnish with chopped parsley if desired and serve hot.

Notes

Serve this shredded beef:

• on toasted sandwich buns
• over mashed potatoes
• over rice
• in slider buns for parties

Leftovers keep well in the refrigerator for up to 4 days.

Prep Time: 5 MINUTES
Cook Time: 8 HOURS
Category: Dinner
Method: Slow Cooking
Cuisine: American