Shredded Beef Pot Roast

Shredded Beef Pot Roast

Slow-braised chuck roast falls apart into tender shreds in a rich, savory gravy.

Total 4 hr 20 min Makes 6 servings Calories 420/serving

Dietary

Dairy free, Nut free

Allergens

Red meat, Wheat

This pot roast simmers low and slow with onions, carrots, and garlic until the beef shreds easily with a fork. The braising liquid reduces into a deep, savory gravy that soaks into mashed potatoes, rice, or crusty bread, making it a satisfying centerpiece for a Sunday dinner.

Ingredients

  • 3 pounds boneless beef chuck roast
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 2 tablespoons vegetable oil
  • 1 large yellow onion, sliced
  • 3 carrots, peeled and cut into 2-inch pieces
  • 3 stalks celery, cut into 2-inch pieces
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water

Method

  1. Pat the chuck roast dry with paper towels and season all sides generously with salt and pepper.

  2. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast on all sides until deeply browned, about 4 minutes per side.

  3. Remove the roast and set aside on a plate. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until the onion softens, about 5 minutes.

  4. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

  5. Stir in the tomato paste and cook for 1 minute, then pour in the beef broth, scraping up any browned bits from the bottom of the pot.

  6. Stir in the Worcestershire sauce and thyme, and add the bay leaves. Return the roast to the pot, nestling it into the vegetables and liquid.

  7. Bring the liquid to a simmer, then cover the pot and transfer to a 300°F oven. Braise until the beef is fork-tender and shreds easily, about 3 1/2 to 4 hours.

  8. Transfer the roast to a cutting board and shred into bite-sized pieces using two forks, discarding any large pieces of fat. Remove and discard the bay leaves.

  9. Skim excess fat from the surface of the braising liquid. Whisk the flour with the water in a small bowl until smooth, then whisk into the simmering liquid to thicken into a gravy, about 3 minutes.

  10. Return the shredded beef to the pot and toss with the vegetables and gravy to coat. Taste and adjust seasoning with salt and pepper before serving.

Rate this recipe

★ 3.9 (1)

Shredded Beef Pot Roast

This pot roast simmers low and slow with onions, carrots, and garlic until the beef shreds easily with a fork. The braising liquid reduces into a deep, savory gravy that soaks into mashed potatoes, rice, or crusty bread, making it a satisfying centerpiece for a Sunday dinner.

4 hr 20 min 6 servings 420 cal

Ingredients

  • 3 pounds boneless beef chuck roast
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 2 tablespoons vegetable oil
  • 1 large yellow onion, sliced
  • 3 carrots, peeled and cut into 2-inch pieces
  • 3 stalks celery, cut into 2-inch pieces
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water

Method

  1. 1

    Pat the chuck roast dry with paper towels and season all sides generously with salt and pepper.

  2. 2

    Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast on all sides until deeply browned, about 4 minutes per side.

  3. 3

    Remove the roast and set aside on a plate. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until the onion softens, about 5 minutes.

  4. 4

    Add the garlic and cook, stirring, until fragrant, about 30 seconds.

  5. 5

    Stir in the tomato paste and cook for 1 minute, then pour in the beef broth, scraping up any browned bits from the bottom of the pot.

  6. 6

    Stir in the Worcestershire sauce and thyme, and add the bay leaves. Return the roast to the pot, nestling it into the vegetables and liquid.

  7. 7

    Bring the liquid to a simmer, then cover the pot and transfer to a 300°F oven. Braise until the beef is fork-tender and shreds easily, about 3 1/2 to 4 hours.

  8. 8

    Transfer the roast to a cutting board and shred into bite-sized pieces using two forks, discarding any large pieces of fat. Remove and discard the bay leaves.

  9. 9

    Skim excess fat from the surface of the braising liquid. Whisk the flour with the water in a small bowl until smooth, then whisk into the simmering liquid to thicken into a gravy, about 3 minutes.

  10. 10

    Return the shredded beef to the pot and toss with the vegetables and gravy to coat. Taste and adjust seasoning with salt and pepper before serving.