Shredded Beef Chuck Roast

Name: Shredded Beef Chuck Roast
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 12
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

Recipe GLPR7149ecb8984523

Main Course

380 min

269 cal

Servings: 12

Stovetop

Oven

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4

This is a straightforward slow-cooker or braised roast that should actually take about 4 to 5 hours of hands-off cooking, not 6 hours 20 minutes as stated, making the title's claim inflated by a solid hour or more. Beef chuck roast, garlic, and common herbs are stocked at every Charlotte chain including Walmart and ALDI, and beef broth costs under $2 a can, keeping the per-serving cost low at roughly $2 to $2.50, driven mainly by the roast itself. The recipe is genuinely family-friendly—it requires almost no active prep, tolerates sitting on the stove unattended, and yields generous leftovers that reheat beautifully in gravy, making it a weeknight win if you start it early. North Carolina has strong beef availability and this is squarely within Southern comfort food, though it misses local seasonal produce by defaulting to a generic braise rather than adding local collards, sweet potatoes, or other regional vegetables.