Serves 12
380 min
Shredded Beef Chuck Roast
Recipe GLPR7149ecb8984523
A classic French-inspired tender shredded beef prepared by slowly cooking chuck roast with aromatic garlic, oregano, and rosemary in savory beef broth until the meat falls apart effortlessly. Perfect for serving as a main course for a crowd.
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Ingredients
3 pounds beef chuck roast
1 head garlic, cloves smashed and peeled
1 tablespoon dried oregano
1 teaspoon dried rosemary
4 cups low-sodium beef broth
Coarse salt to taste
Ground black pepper to taste
Directions
Cut the beef chuck roast into three equal pieces, each roughly 1 pound. Pat the meat dry with paper towels and season generously on all sides with coarse salt and ground black pepper.
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, brown each piece of beef on all sides until a deep golden crust forms, approximately 3–4 minutes per side. This step locks in flavor and creates a rich foundation for the broth.
Remove the browned beef and set aside temporarily. To the same pot, add the smashed and peeled garlic cloves, stirring for about 1 minute until fragrant.
Add the dried oregano and dried rosemary to the pot, stirring continuously for 30 seconds to release their essential oils and deepen their flavors.
Pour in the low-sodium beef broth, scraping the bottom of the pot with a wooden spoon to release any caramelized bits. Return the beef pieces to the pot, ensuring they are mostly submerged in the liquid.
Bring the liquid to a gentle simmer, then cover the pot and reduce the heat to low. Maintain a gentle simmer for 5–6 hours, or until the beef is extremely tender and shreds easily when pulled with two forks. The internal temperature should reach at least 190°F for optimal tenderness.
Remove the pot from heat. Transfer the cooked beef to a cutting board. Using two forks, shred the meat into bite-sized pieces, discarding any large fat deposits if desired.
Return the shredded beef to the pot with the cooking broth and aromatics. Taste and adjust seasoning with additional salt and pepper as needed. The shredded beef can be served immediately or held in the broth on warm heat.
