Roasted Shredded Beef
Tender shredded beef made with chuck roast, onions, garlic, and beef broth. The beef is seared and then slow-cooked in a Dutch oven until it pulls apart easily with a fork.
Servings 6 people
Calories 512kcal
Equipment
Ingredients
- 3 - 3 ½ pound boneless chuck roast
- 1 tablespoon coarse salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil or other cooking oil
- 1 cup beef broth
- 1 onion sliced into strips
- 6 cloves garlic minced
Instructions
- Pat the chuck roast dry with a paper towel.
- Season all sides generously with salt and pepper.
- Heat one tablespoon of oil in a heavy-duty Dutch oven over medium-high heat.
- Add roast and sear on all sides until well browned, about 3-4 minutes per side.
- Remove roast from the Dutch oven and set aside. Turn off heat.
- Add ¼ cup of beef broth and scrape up any browned bits from the bottom of the pan. Add the sliced onions, garlic, and remaining beef broth.
- Place seared roast on top of onions. Cover the Dutch oven with a lid and place into a preheated 325°F oven.
- Cook for 3½–4 hours, until the beef is very tender and pulls apart easily with a fork. Check the Dutch oven halfway through cooking to make sure there is still liquid in the bottom. If needed, add ½ cup of beef broth.
- Remove chuck roast and place on a large platter or cutting board. Use two forks to break the roast into large pieces, removing and discarding any excess fat or sinew.
- Skim and discard any excess fat from the cooking liquid and onions. Serve the shredded beef with the onions and cooking liquid spooned over the top.
Nutrition
Serving: 1g | Calories: 512kcal | Carbohydrates: 3g | Protein: 52g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 183mg | Sodium: 1527mg | Potassium: 944mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 6mg