Martha Stewart Shredded Beef Chuck Roast

Martha Stewart shredded beef chuck roast is easy: six ingredients, 20 minutes of hands-on prep, and the slow cooker handles the rest. Garlic, oregano, rosemary, and beef broth turn tough chuck into fork-tender pulled beef for tacos and cozy Sunday suppers.

Pile the shredded beef onto rolls with melted cheese for sandwiches, or toss it with barbecue sauce for a crowd-pleasing batch meal. Cutting the roast into three pieces before cooking makes every strand tender in six hours.

Martha Stewart Shredded Beef Chuck Roast

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

6

hours 

Calories

250

kcal

Silky, fork-tender strands of slow cooked chuck with a clean garlic and herb flavor that pulls apart at the touch of two forks.

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

• Season the beef: In a 5-to-6-quart slow cooker, combine beef, garlic, oregano, rosemary, and broth. Season with salt and pepper.
• Slow cook the beef: Cover and cook on high until beef is tender and can be pulled apart with a fork, 6 to 7 hours.
• Shred the beef: Use a slotted spoon to transfer beef to a large bowl. With two forks, shred beef, discarding fat.
• Moisten with cooking liquid: Moisten beef with 1 cup of cooking liquid; reserve the remaining liquid. Refrigerate leftover beef in an airtight container.

Tools for this recipe

• Crock-Pot 7-quart manual slow cooker, OXO stainless slotted spoon, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

What cut of beef works best for shredded beef?

Chuck roast from the center shoulder is the go-to because it has the right balance of fat, collagen, and flavor for long cooking. Chuck eye roast, blade roast, and 7-bone roast all work the same way. If your cut has a bone, add an extra pound to account for the weight so you still end up with enough meat for 12 servings.

Can I make this chuck roast in the oven instead of a slow cooker?

Combine the beef, herbs, garlic, and broth in a Dutch oven, cover it, and cook at 300 degrees F for 5 to 6 hours until fork-tender. The oven method runs about an hour shorter than the slow cooker and gives you more control over temperature.

How long does shredded beef chuck roast keep in the fridge?

Stored in a sealed container, the beef stays good for 3 to 4 days in the fridge. For freezing, pack the shredded meat in a zip-top bag with some cooking liquid to keep it moist, and use it within 3 months. Shred all of it while warm, since cold chuck is harder to pull apart cleanly.

Do I need to sear the chuck roast before slow cooking?

Searing is not required and Martha skips it in this recipe, which is part of what makes the prep so fast. If you want deeper flavor, brown each piece in a tablespoon of oil over high heat for about 2 minutes per side before adding it to the slow cooker.

What is the best way to serve shredded beef chuck roast?

Toss it with barbecue sauce on brioche rolls for pulled beef sandwiches, or pile it into tortillas with salsa and pickled onions for tacos. It works in enchiladas, on nachos with melted cheese, and stirred into a pot of ragu over penne. A 12-serving batch gives you enough to build 3 to 4 different meals during the week.