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Shredded Beef Chuck Roast

Because a beef chuck roast has lots of connective tissue, long, slow cooking turns the meat juicy and almost satiny in texture. In fact, it's reason alone to own a slow cooker.

  • Prep:
  • Total Time:
  • Servings: 12

Photography: Romulo Yanes

Source: Everyday Food, December 2011

Ingredients

  • 3 pounds beef chuck roast, cut into 3 equal pieces
  • 1 head garlic, cloves smashed and peeled
  • 1 tablespoon dried oregano
  • 1 teaspoon dried rosemary
  • 4 cups low-sodium beef broth
  • Coarse salt and ground pepper

Directions

Slow-Cooker Method

  1. In a 5-to-6-quart slow cooker, combine beef, garlic, oregano, rosemary, and broth. Season with salt and pepper. Cover and cook on high until beef is tender and can be pulled apart with a fork, 6 to 7 hours.

Oven Method

  1. Preheat oven to 275 degrees. In a large Dutch oven, combine beef, garlic, oregano, rosemary, and broth. Season with salt and pepper. Cover and cook until beef is tender and can be pulled apart with a fork, 5 to 6 hours.

To Serve

  1. With a slotted spoon, transfer beef to a large bowl; with two forks, shred beef, discarding fat. Moisten beef with 1 cup cooking liquid; reserve remaining liquid. Refrigerate leftover beef in an airtight container, up to 5 days.

Cook's Notes

Serving Ideas

Make sandwiches: Top with red onion and mayonnaise mixed with horseradish. Use reserved cooking liquid for dipping.

Mix beef with short pasta, adding more cooking liquid if needed.

Serve with rice or mashed potatoes.

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