Recipes Ingredients Meat & Poultry Beef Recipes Shredded Beef Chuck Roast 4.1 (148) Whether you use a slow cooker or cook it in the oven, this recipe results in a juicy beef chuck roast. Prep Time: 20 mins Cook Time: 6 hrs Total Time: 6 hrs 20 mins Servings: 12 Jump to recipe Our shredded chuck roast recipe could hardly be any easier. The prep work only takes as long as peeling a head of garlic and slicing the meat into three pieces for efficient, even cooking. With its simple preparation and its silky, tender, juicy results, this recipe is sure to become your go-to pulled beef recipe. Think of the seasonings list—garlic, dried herbs, and beef broth—as just a starting 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! 7 Slow Cooker Mistakes to Avoid, According to Chefs Credit: Jason Donnelly 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 consider that 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 to Make Chuck Roast in the Oven If you'd prefer to use your oven to make this shredded chuck roast rather than the slow cooker, combine beef, oregano, rosemary, and broth in a large Dutch oven and season with salt and pepper. Cover and cook until the beef is tender and can be pulled apart with a fork, 5 to 6 hours. Follow the instructions in the recipe for shredding the cooked meat. How to Tell When Chuck Roast Is Cooked 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. Directions Credit: Jason Donnelly 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. Credit: Jason Donnelly Cook: Cover and cook on high until beef is tender and can be pulled apart with a fork, 6 to 7 hours. Credit: Jason Donnelly Credit: Jason Donnelly Shred beef: Use a slotted spoon to transfer beef to a large bowl. With two forks, shred beef, discarding fat. Credit: Jason Donnelly Moisten beef with cooking liquid: Moisten beef with 1 cup of cooking liquid; reserve the remaining liquid. Refrigerate leftover beef in an airtight container. Credit: Jason Donnelly How to Store Leftover Chuck Roast Let the meat cool completely, and then wrap it tightly or put it in a sealed container to keep it from drying out. It can be kept in the refrigerator for three to 4 days. Freezing If you’re going to freeze the meat, pour some of its juices on it and store it in a zip-top bag or other airtight packaging. Use it within 3 months for the best flavor and texture. Shredding or Slicing 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 slice better when it is cool. How to Serve Shredded Beef Chuck Roast Pasta: Simmer with your favorite sauce until the flavors meld and serve with pasta for a shortcut version of this savory beef ragu. Casserole: Use it in a casserole in place of ground meat for a variation on shepherd's pie, taco casserole, or a cheesy beef and potato casserole. Use it in your Mexican-inspired favorites like beef tacos, enchiladas, burritos, or quesadillas. Snacks: Use the shredded beef chuck for making cheesy nachos or flaky hand pies. Sandwiches: Make it the star of your lunch by piling it onto a roll with melted provolone and sautéed peppers and onions or toss it with barbecue sauce and top with coleslaw. Frequently Asked Questions Is it best to cook chuck roast on high in a slow cooker? Yes, it is generally best to cook chuck roast on high in a slow cooker. 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. So high is better because it cooks the meat faster. If you aren't in a rush, feel free to use the low setting on your slow cooker. Does chuck roast need to be flipped while cooking in a slow cooker? No, chuck roast does not need to be flipped while cooking in a slow cooker. The lid is very effective at retaining moisture in the slow cooker which helps the meat cook evenly. There's also plenty of liquid added at the beginning, so the meat will be mostly submerged. Do you need to sear a chuck roast before roasting or braising? No, you do not need to sear your chuck roast before roasting or braising. However, searing the surface can enhance the depth of the flavor of the roast, so feel free to brown it in a bit of oil on the stovetop first if you'd prefer. As an alternative to searing the roast, you can coat the roast in seasoning so that it caramelizes as it cooks, creating a flavorful crust on the surface. 5 More Beef Slow-Cooker Recipes Slow-Cooker Sicilian-Style Beef Stew Slow-Cooker Beef Ragu Slow-Cooker Beef Stroganoff Slow-Cooker Corned Beef and Cabbage Slow-Cooker Pot Roast Updated by Jennifer Anderson Jennifer Anderson Jennifer is a writer for decorvow.com. and Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.