Shredded Beef Chuck Roast
Leave it to miss Martha to share a basic beef chuck roast recipe. Start with this and then add whatever flavors you want: BBQ sauce, tomatilla sauce, pasta sauce.
Adapted from Martha Stewart
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
Instructions
- Slow-Cooker Method: Combine ingredients in slow cooker. Cover and cook on high until beef is tender and can be pulled apart with a fork, 6 to 7 hours. Use a slotted spoon to transfer beef to a large bowl. With two forks, shred beef, discarding fat. Moisten beef with 1 cup of cooking liquid; reserve the remaining liquid. Refrigerate leftover beef in an airtight container.
- Oven Method: Preheat oven to 275 degrees Fahrenheit. 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 method.
