What Makes This Recipe So Good
It’s incredibly tender! Add your beef roast to a pot, cook it low and slow for 2-3 hours, and return to super flaky and flavorful beef.Simple flavors make this a multi-purpose shredded beef recipe. Keep it plain or add whatever spices you’d like! There is plenty of room for creativity in this recipe, so don’t be afraid to make it your own.It’s the perfect meal-prep addition. I love making this shredded beef at the start of my week, then enjoying it on salads all week long. It’s my favorite, easy grab-and-go protein to have in my fridge!
Key Ingredients
Boneless Beef Roast – Either chuck or round roasts will work in this recipe. A few things to keep in mind when picking out a beef cut for this recipe is that round roast is more lean than chuck roast. Therefore I prefer chuck roast for its extra marbling, making this shredded beef that much more flaky and tender. Though you can definitely use round roast and still achieve delicious results! Beef Broth – Beef broth contributes to that delicious beef roast flavor. I was sure to keep the flavors simple in this recipe, allowing you to do whatever you’d like with this shredded beef once it’s done! Beef broth packs the best and most flavor for this recipe, though you can use water instead.
Chef’s Tips
Check on your beef after two hours of cooking by gently poking it with a fork. If it doesn’t easily flake, put the lid back on the pot, and continue cooking it for another hour. You’ll know your beef is ready when it pretty much falls apart with the touch of a fork!You can freeze this shredded beef for up to three months! Simply transfer to an airtight container or bag and pop in your freezer. When ready to eat, transfer the frozen beef to a pot over medium-low heat and cook until it’s warm.To make Mexican-inspired shredded beef, add two tablespoons of your favorite Mexican seasoning blend along with the salt and pepper. Rub the seasoning on all sides of the beef roast before cooking, and once done enjoy in tacos or burritos!
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