Recipes Ingredients Meat & Poultry Beef Recipes Shredded Beef Chuck Roast 4.1 (148) 1 Review Whether you use a slow cooker or cook it in the oven, this recipe results in a juicy beef chuck roast. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 17, 2024 Rate PRINT Share Prep Time: 20 mins Total Time: 6 hrs 20 mins Servings: 12 Jump to recipe When it comes to chuck roast recipes, this one could hardly be any easier. The quick prep work only takes as long as peeling a head of garlic and slicing a beef chuck roast into three pieces for efficient, even cooking. This will become your go-to pulled beef recipe thanks to its simple preparation and its silky, tender, juicy results. 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! 28 Slow Cooker Recipes You'll Want to Make All Year Long 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 Long to Cook Chuck Roast 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. Cook Mode (Keep screen awake) 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 Directions Jason Donnelly Slow-Cooker Method: 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. Jason Donnelly Cook: Cover and cook on high until beef is tender and can be pulled apart with a fork, 6 to 7 hours. Jason Donnelly Jason Donnelly Shred beef: Use a slotted spoon to transfer beef to a large bowl. With two forks, shred beef, discarding fat. 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. Jason Donnelly Variation: 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. 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 four 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 three 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’s cool. Serving Ideas for Shredded Beef Chuck Roast: Pasta: Mix with your favorite sauce and serve with pasta (think of this as a twist on Beef Ragu With Pasta or Classic Beef Stroganoff). Casserole: Use it in a casserole, think of making a variation on Shepherd's Pie, Taco Casserole, Summer Beef-and-Rice Casserole, Cheddar, Beef, and Potato Casserole. Use it in your Mexican-inspired favorites like Beef Tacos, Tex-Mex Beef Enchiladas, Beef-and-Potato Burritos, or Basic Quesadillas. Snacks: Use the shredded beef chuck for Beef and Cheddar Hand Pies or Skillet Chili Nachos. Sandwiches: Make it the star of your take on a Philly Cheesesteak, Classic Sloppy Joes, or Pulled-Pork Sandwiches. Frequently Asked Questions Is it better to cook chuck roast on low or high in a slow cooker? It is generally better to cook chuck roast in a slow cooker on a high setting. 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. At what temperature does chuck roast fall apart? Chuck roast falls apart at a temperature of over 200 degrees Fahrenheit. It will need to reach that temperature and remain that hot for at least an hour in order to become tender. When cooked in a slow cooker, a beef chuck roast will take six to eight hours to reach 200 degrees. Should you sear a chuck roast before roasting? It is not required to sear your chuck roast before cooking it in the slow cooker or oven. However, searing the surface can enhance the depth of the flavor of the roast. As an alternative to searing the roast, you can coat the roast in seasoning so that it caramelizes as it cooks, creating a crust on the surface. Other Chuck Roast Beef Recipes to Try: Korean Beef Chuck Roast Slow-Cooker Pot Roast Classic Beef Stew Slow-Cooker Beef Ragu Pressure-Cooker Pot Roast Originally appeared: Everyday Food, December 2011 Rate It PRINT Updated by Jennifer Anderson Jennifer Anderson Jennifer is a writer for MarthaStewart.com.