Which roast shreds

Shredded beef is my back to school BFF. My favorite part about this pulled beef is just how easy it is! It takes less than 10 minutes to prep and only requires a few seasonings, onions, garlic, olive oil, and red wine vinegar. The resulting pulled beef is rich, savory, and accented by caramelized onions and garlic.

Ok wait, I changed my mind. My actual favorite part about shredded beef is alllll the delicious things you can make with it. Cook once, eat 3 or 4! You can even get crazy and do noodles AND mashed potatoes in a beef-inspired version of this Amish Chicken and Noodles. The juices from the crock pot meld into the noodles and mashed potatoes and make the most amazing silky, savory sauce. It is so darn good. When I make roasts, I usually recommend browning the meat in a skillet before adding it to the crock pot.

That makes this a truly dump-and-go recipe. In most cases, the opposite is actually true! Give the roast an extra hour or two, and it should shred easily with a little help from two meat forks.

It may sound counterintuitive, but the best cuts of meat for tender, juicy shredded beef are actually the toughest cuts. Tough cuts like chuck roast stand up well to slow cooking, and become succulent and pull-apart-tender after hours in the crock pot. My favorite cut is a chuck roast, which may also be labeled as a shoulder roast, chuck eye roast, or arm chuck roast.

Look for a roast that has good marbling or white fat running through it. Brisket is another great choice for shredded beef. Because I like to have enough beef for several meals, I always use at least 4 lbs. Look out for deals to save money! Our local grocery store often runs Buy One-Get One sales on roasts. Learn more ways to save when buying beef here. Just a three ounce serving of beef provides 25 grams of protein, iron, zinc, and B vitamins to fuel busy parents and their even busier kids.

Beef is an excellent source of protein, which is one of the most satisfying nutrients. It also promotes focus, helps build muscle, and provides sustained energy for busy days. Oh, and shredded beef also happens to be gluten free, dairy free, and Keto and Whole 30 friendly!

Visit www. Use OhioBeef to share photos of your healthy meals this school year! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Leave a review, or head over to Instagram and share a photo! Tag your projects with neighborfoodies! I do not have red wine vinegar. I have rice vinegar, pure sesame oil, Worcestershire sauce and apple cider vinegar.

Will any of these work to replace the red wine vinegar? Can I make it the day before and reheat the next day for pulled beef sandwich?

How would you reheat? This is one of our favorite ways to use leftover shredded beef. You can reheat it on the stove top over low heat or in a microwave safe bowl in the microwave for smaller portions. Absolutely the best! So moist and yummy! Thank you so much! Thank you so much for this comment! It made my day!

Hi Courtney! I have made this recipe several times now. The first time as written and figured out it was way too much for just the 2 of us, lol but so good we just ate the leftovers all week. The second time I cut it in half, it was more the correct amount. We had a good meal with gravy made with the juices over creamy mashed potatoes.

And we have at least one more meal. We enjoy it so much we have it at least twice a month. I pass the recipe on to everyone as easy and delicious! I have not changed anything or substituted. It is perfect as written. Thanks for sharing, Emma. Thanks so much for taking the time to come back and let me know and for sharing with your friends! This is my GO TO roast recipe. It is so delicious and flavorful! I love that there is a slight tangy-ness to it.

Making it again for Christmas Day to serve over homemade mashed potatoes. Thank you so much for this amazing recipe! I will definitely be reading more of your blog and trying more of your recipes out.

I love this! So glad you enjoyed the shredded beef. Thanks for taking the time to let me know and Merry Christmas! Thank you. I shredded it and then put it in a cast iron skillet and browned the meat. I then added three cans of roasted tomatoes and an onion chopped up and simmered until all the juices evaporate.

Trust me a little burnt on the meat is a MUST!! I made this last night for my husband and I with a 2. I did not have red wine vinegar so I used white wine and I used dried thyme instead of dried parsley. So easy, so delicious, and so versatile! We used it to make nachos and tonight I will make pinto beans to go with it. My husband keeps talking about how much he loves this shredded beef and even made his own beef and cheddar sandwich for lunch today! I will definitely make this again!

Cover and cook until beef is tender and can be pulled apart with a fork, 5 to 6 hours. 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. Serving Ideas Make 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. Shredded Beef Chuck Roast. Rating: 3. Read Reviews Add Review. Save Pin Print More. Read the full recipe after the video. If anyone is reading these comments trying to decide if you want to cook this, quit reading and get in the kitchen!!

Haha, too funny! Thank you so much for this awesome comment and for adding a star rating! I googled is a tender chuck roast possible and found your recipe. I can cook a thick 7-bone roast in a crockpot to a melt in your mouth tender every time, but never have had luck with a chuck roast.

I cut it in half and froze the other half, then cooked the fresh half last night. Unfortunately same thing. The dog is getting pieces of it with his dog food now.

I cooked it on high 4. I add a can of cream of celery soup. Wow, so strange! For your next half, maybe try low heat for hours? And please keep in mind that the meat will be tough until it is fully done cooking. Under-cooked chuck will be very tough though, so one thing you could also try if that happens is to cook a while longer. It could resolve instead. I sure hope so, no fun to have your meal ruined! Thank you for sharing this recipe. I to have ruined many roasts but this one came out perfect.

I was able to sear the meat and carmelize the onions side by side and then convert to a slow cooker. I love my Curtis Stone combination cooker. It was a bit pricey but worth every penny. Sounds very handy! I do the same in my pressure cooker sometimes, first sear then pressure cook or slow cook. And thank you for adding a star rating! I missed the part of your post asking to rate this. I found this recipe from you and made it.

I am NOT a meat cooker. Everything about most meat grosses me out if I have to cook it. Put a delicious plate of beef lamb venison turkey bison anything and I will be happy happy happy! I made this with a little help the first time.

I have made this 5 times in 14 days. Everyone loves it! It is easy and tastes out of this world. Im not going to lie, I lay in bed to go to sleep and start thinking about it. I get up and eat some then go back to bed.

I have eaten it breakfast, lunch and dinner a few days. My husband asked if we bought a cow I made it so many times! Thank you for sharing this. I am ruined for life and will not eat beef any other way unless its a filet or ribeye off the grill….

I never expected it to be so magnificent. Cows now hate you, I am certain. Thank you for sharing… I actually need to go make it now. Love your comment, thank you so much! The title for this recipe says it all. Definitely a keeper! I used Swanson Beef Broth no water or wine. Awesome and thorough instructions. Love this recipe and the way you show the how to. This time I added a little horseradish so we will see how that turns out. Made this for my 78 yr old mother last night.

She loves her roast beef, but because of poor dentures, was unable to enjoy it very often, it turned out delicious! She loved it! Thanks for the recipe. I am so glad your mother will once again be able to enjoy your delicious roast! Thank you very much for leaving a comment and star rating!

Since living on my own I have tried to replicate her roast, but to no avail. Have you ever experimented with this on your pot roast recipe? Please let me know your thoughts Terese and everyone else!! Yes, in fact, adding a can of cream of mushroom soup is how I always used to make my pot roast years ago, before my current recipe!

So I will very happily give you my thoughts on that. It tasted very good! But then I got tired of it, although my husband still liked it.

Now that I have this recipe, it makes us happy every time. It should work just fine. And you could try it without a different time, and you may be pleasantly surprised at how good this is without the soup added. BUT, personally I really do love my own recipe in this post much better, and does not have these processed ingredients in it. I do hope this helps! Thank you so much Terese!

I am trying your recipe out right now without the mushroom soup mix and it smells amazing!!! And thank you for responding so fast! The pot roast was amazing!! I am getting ready to make it again tonight for dinner. I found savory among the spices at my local supermarket.

Maybe try a different store? Otherwise just use some of the other herbs suggested. Save my name, email, and website in this browser for the next time I comment. Cooking the Meat The first thing you should do as you prepare to cook a pot roast is to sear it on all sides. About Terese Hi! Welcome to my site! My name is Terese, and I am currently living my dream of becoming a stay-at-home mom.

I enjoy the domestic life of cooking, baking, gardening, and in general taking care of my family and household. I also love to sing and read.

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