Reviews (1) Add Rating & Review 243 Ratings 5 star values: 44 4 star values: 81 3 star values: 76 2 star values: 34 1 star values: 8 Martha Stewart Member Rating: 4 stars 10/15/2019 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.
Back to Shredded Beef Chuck Roast All Reviews for Shredded Beef Chuck Roast - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 6 hrs 20 mins Servings: 12 shredded beef on sandwich bun
Ingredients Ingredient Checklist 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
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.
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 6 hrs 20 mins Servings: 12 shredded beef on sandwich bun
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 6 hrs 20 mins Servings: 12
Recipe Summary
prep: 20 mins total: 6 hrs 20 mins
Servings: 12
prep: 20 mins
total: 6 hrs 20 mins
prep:
20 mins
total:
6 hrs 20 mins
Servings: 12
12
shredded beef on sandwich bun
shredded beef on sandwich bun
Ingredients
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
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.
- Step 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.
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.
- Step 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.
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 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.
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.
Reviews (1)
Add Rating & Review 243 Ratings 5 star values: 44 4 star values: 81 3 star values: 76 2 star values: 34 1 star values: 8
Martha Stewart Member Rating: 4 stars 10/15/2019 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.
Reviews (1)
Add Rating & Review 243 Ratings 5 star values: 44 4 star values: 81 3 star values: 76 2 star values: 34 1 star values: 8
Add Rating & Review
243 Ratings 5 star values: 44 4 star values: 81 3 star values: 76 2 star values: 34 1 star values: 8
243 Ratings 5 star values: 44 4 star values: 81 3 star values: 76 2 star values: 34 1 star values: 8
243 Ratings 5 star values: 44 4 star values: 81 3 star values: 76 2 star values: 34 1 star values: 8
5 star values: 44 4 star values: 81 3 star values: 76 2 star values: 34 1 star values: 8
Martha Stewart Member Rating: 4 stars 10/15/2019 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.Martha Stewart Member
Rating: 4 stars 10/15/2019
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.
Rating: 4 stars
All Reviews for Shredded Beef Chuck Roast
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All Reviews for Shredded Beef Chuck Roast
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
