Step-by-step instructions
- Prep the roast: Pat the chuck roast dry and season it generously with salt, pepper, garlic powder, onion powder, Chef Bae Seasoning, and smoked paprika.
- Sear the meat: In a large pot or Dutch oven, heat oil over medium-high heat. Sear the roast on all sides until it develops a deep brown crust (about 3–4 minutes per side). Remove and set aside.
- Sauté the aromatics: In the same pot, add the sliced onions and sauté until soft and lightly caramelized, approximately 5–7 minutes. Toss in the minced garlic and cook for another 30 seconds until fragrant.
- Deglaze and combine: Pour in the beef broth, Worcestershire sauce, and soy sauce. Scrape up any flavorful brown bits from the bottom of the pot. Add in the butter and return the seared beef to the pot.
- Cook to perfection: Cover and cook:
- Stovetop: Low heat for 3–3½ hours
- Oven: 300°F for 3½–4 hours
- Slow cooker: Low for 8 hours
The meat should shred easily with a fork when done.
- Shred the beef: Remove the beef from the pot, shred it using two forks, and discard any excess fat. Return the meat to the pot.
- Thicken the gravy: Stir in the cornstarch slurry and allow to simmer uncovered for 5–10 minutes until the gravy is thick, glossy, and coats the beef beautifully. Adjust salt and pepper to taste.
- Garnish: If desired, sprinkle with chopped fresh parsley before serving.
Best ways to enjoy it
Serving shredded beef in gravy is a joy! Consider ladling it over creamy mashed potatoes or fluffy rice for a comforting meal. For something lighter, serve it on a bed of sautéed greens or alongside buttery crusty bread to mop up the delicious gravy. Don’t forget to pair it with a simple side salad for a refreshing contrast.
Keeping leftovers fresh
To ensure your leftovers remain tasty, store any unused beef in an airtight container in the refrigerator for up to 3–4 days. This dish can also be frozen for longer storage—up to 3 months! When ready to enjoy, simply thaw in the refrigerator overnight and reheat gently on the stovetop, adding a splash of broth to restore moisture if needed.
Helpful cooking tips
- Choose the right cut: Chuck roast is perfect for this recipe due to its marbling, which ensures tenderness after long cooking times.
- Season generously: Don’t skimp on seasonings; they are paramount to building a rich flavor profile.
- Rest before shredding: Allow the meat to rest for a few minutes after cooking for easier shredding.
Creative twists
Feel free to experiment! Want a spicier kick? Add some crushed red pepper flakes or chili powder to the seasoning mix. If you prefer a sweeter twist, caramelize some bell peppers along with the onions. For a low-sodium version, opt for homemade beef broth and omit added salts.
Common questions
What’s the best way to store leftovers?
Store your shredded beef in an airtight container in the refrigerator for 3–4 days. For extended storage, use freeze bags, ensuring to remove excess air before sealing. It can last for up to 3 months in the freezer.
Can I substitute the chuck roast?
Yes! While chuck roast is ideal for its fat content and taste, you can use other cuts like brisket or even pork shoulder, though cooking times may vary.
How can I thicken the gravy if it’s too thin?
If you find your gravy is too thin after you’ve added the cornstarch slurry, continue to simmer uncovered until it reduces further. Alternatively, you can mix more cornstarch with water and stir it in gradually until you reach your desired consistency.
