Shredded Beef Chuck Roast

I make beef pot roast and shred it for later fairly often. I usually use center-cut round or eye of round because the fibers are longer. I shred it one fiber at a time. I separate the fiber and discard the connective tissue, silverskin, or fat. It takes a little longer, but after you’re done, you don’t even have to look at it again. I use it for quesadillas, enchiladas, and my favorite—as a topping for spaghetti or similar pasta. For pasta, I just warm it up and crisp it very slightly with decent butter and put it on top of the pasta and tomato sauce. It will keep about 5-7 days in the refrigerator. Chuck is fine, sirloin is fine. I just prefer the long, one touch and done, fibers of a good round roast.