Recipes Ingredients Meat & Poultry Beef Recipes Shredded Beef Chuck Roast 3.5 (243) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 27, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 6 hrs 20 mins Servings: 12 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. 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 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 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 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. Romulo Yanes Cook's Notes Serving IdeasMake 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. Rate it Print