Name: Shredded Beef Chuck Roast
Prep time: 20 min
Total time: 380 min
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

Prep Time:

20 mins

Total Time:

6 hrs 20 mins

Servings:

When it comes to chuck roast recipes, this one could hardly be any easier. The quick prep work only takes as long as peeling a head of garlic and slicing a beef chuck roast into three pieces for efficient, even cooking. This will become your go-to pulled beef recipe thanks to its simple preparation and its silky, tender, juicy results.

Think of the seasonings list—garlic, dried herbs, and beef broth—as just a jumping-off point. Use this shredded beef chuck roast recipe as a framework and then adapt the herbs, spices, aromatics, and liquids based on what kind of cuisine you’re in the mood for—Texas barbecue? Mexican? Argentinean? Korean?—and how you want to serve the shredded beef. It's great for sandwiches, chili, tacos, nachos, empanadas, and rice bowls...the possibilities are mouthwatering!

What Is Beef Chuck Roast?

Chuck is one of the eight primal cuts of beef. It comes from the shoulder area of the cow, a section of hard-working muscles that are tough, but also rich in collagen, marbled with fat, and full of flavor. The butcher will break down a chuck primal into several different cuts of roasts and steaks, most of which have “chuck” in the name.

The traditional chuck roast is cut from the center portion of the shoulder, and can also be called chuck eye roast, chuck pot roast, chuck roll roast, or pot roast. There are also roasts cut from other parts of the chuck primal that will work equally well in any recipe that calls for chuck roast. These include chuck arm roast, chuck neck roast, blade chuck roast (aka chuck flap, chuck flat, chuck edge), and 7-bone chuck roast (because it contains a cross section of the blade bone, which is shaped like the numeral 7—not because it has seven different bones). Some of these chuck cuts contain bones, so take that into consideration when calculating the number of servings you need.

Slow Cooker Versus Oven Cooking

Chuck roast needs to cook "low and slow"—that is, at low heat, for a long time, in a covered environment that keeps in moisture. The slow cooker and the oven are both good for creating the ideal cooking conditions for a tender, shredded chuck roast, and this recipe provides instructions for both methods. Which one you use depends entirely on your preferences.

The slow cooker won't heat up the kitchen as much as the oven, and it can be safely left unattended for several hours. On the other hand, the oven method cooks the roast slightly faster, gives you more control over the cooking temperature, and is more versatile, as it can be used anywhere you have a steady source of heat, with no need for a special appliance or a nearby electrical outlet.

How Long to Cook Chuck Roast

You'll know the chuck roast is done when you can poke a fork into it with no resistance and easily pull or twist off a tender section of meat.

A meat thermometer is not as important for determining doneness here as it is with most other recipes. The low heat, the covered pan, and the roast's generous amounts of fat and collagen all protect the meat from overcooking, and you'll automatically know the roast needs to cook longer if it's not tender yet.

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

Ingredients Shredded Beef Chuck Roast — Jason Donnelly

Slow-Cooker Method:

Combine ingredients in slow cooker:

In a 5-to-6-quart slow cooker, combine beef, garlic, oregano, rosemary, and broth. Season with salt and pepper.

Jason Donnelly
Cook:

Cover and cook on high until beef is tender and can be pulled apart with a fork, 6 to 7 hours.

Jason Donnelly

Jason Donnelly
Shred beef:

Use a slotted spoon to transfer beef to a large bowl. With two forks, shred beef, discarding fat.

Jason Donnelly
Moisten beef with cooking liquid:

Moisten beef with 1 cup cooking liquid; reserve remaining liquid. Refrigerate leftover beef in an airtight container.

Jason Donnelly

Oven Method

Preheat oven to 275°F. 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. Shred following instructions for slow cooker.

How to Store Leftover Chuck Roast

Let the meat cool completely, and then wrap tightly or put in a sealed container to keep it from drying out. It will keep in the refrigerator for three to four days. If you’re going to freeze the meat, pour some of its own juices on it and store it in a zip-top bag or other airtight packaging. Use it within three months for the best flavor and texture.

If you wish to shred the meat, it’s easier to do this to the entire chuck roast while it’s still warm rather than shred individual portions of leftovers as you eat them. But if you would rather slice your meat, it will actually slice more neatly when it’s cool.

Frequently Asked Questions:

Is it better to cook chuck roast on low or high?

No matter whether they are set to high or low, slow cookers reach a maximum temperature that remains at the simmering point. The difference between the high and low settings is how quickly the slow cooker heats up. At low, it takes seven to eight hours to reach its highest temp; it gets there in four to five hours when set to high. With this in mind, pot roast cooks best in a slow cooker on high setting.

At what temperature does chuck roast fall apart?

If you do like to be scientific with your cooking and take out the guesswork around doneness: a chuck roast needs to reach an internal temperature of over 200 degrees Fahrenheit and remain that hot for at least an hour in order to become tender.