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Shredded Beef
Food Management Staff
September 1, 2006
1 Min Read
FM Staff
YIELD: 6-8 servings
3 lbs. Certified Angus Beef chuck roast
2 Tbsps. extra virgin olive oil
Salt and pepper, to taste
1 1⁄2 -2 cups water
Preheat oven to 325°F (160°C). Heat oil in Dutch oven or large heavy, ovenproof pan over medium-high heat.
Season roast with salt and pepper. In preheated pan, brown beef on all sides. Add enough water to reach halfway up the sides of the roast. Cover pan with tight-fitting lid and finish in the oven for 21/2 to 3 hours. Beef will begin to fall apart.
Allow beef to cool 15 to 20 minutes and shred with two forks.
Chefs tip: This is a great recipe to prepare ahead of time. Refrigerate 2 to 3 days or freeze up to 6 months. Simply reheat over low heat in a covered pan or on low in a crock-pot.
Shredded meat recipes above submitted by Certified Angus Beef LLC
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