Shredded Beef Recipe

Prepare beef

Pat the chuck roast dry with paper towels and season evenly with 1 tsp salt and 1 tsp black pepper on all sides. Let sit at room temperature while you prepare aromatics (about 15 minutes).

Brown the beef

Heat 2 tablespoons oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the roast and brown on all sides, about 4–5 minutes per side, turning with tongs. Do not overcrowd; brown in batches if necessary. Transfer browned roast to a plate.

Deglaze

Reduce heat to medium. Add the red wine (1 cup) to the pot and scrape up browned bits from the bottom with a wooden spoon, simmering 1–2 minutes to reduce slightly and burn off alcohol.

Build braising liquid

Stir in tomato paste (2 tbs) and soy sauce (2 tbs) into the reduced wine, then add beef broth (2 cups). Bring to a gentle simmer.

Return beef to pot

Nestle the browned roast back into the pot so the liquid comes about halfway up the sides of the beef. Add bay leaves and thyme to the liquid.

Prepare aromatics

While liquid comes to a simmer, add sliced onion, carrots, celery, and smashed garlic to the pot around the beef. These will flavor the braising liquid and can be strained later if you prefer a smooth sauce.

Season and simmer

Bring the pot to a very low simmer, cover with a tight-fitting lid (or foil + lid) and transfer to a preheated oven at 300°F (150°C) OR keep on stovetop at the lowest simmer setting. Cook until beef is very tender and pulls apart easily, 3 to 3½ hours depending on size. Check once after 1½–2 hours to ensure liquid level remains adequate; add up to ½ cup hot water or broth if needed.

Rest and shred

When beef is fork-tender, remove pot from oven or stovetop. Transfer the roast to a cutting board and tent loosely with foil; allow to rest 10–15 minutes. Meanwhile, strain the braising liquid into a bowl, pressing on vegetables to extract flavor; discard solids or reserve for another use.

Shred the beef

Using two forks or meat claws, shred the beef into bite-sized pieces, discarding any large pockets of fat. Return shredded beef to the strained braising liquid in the pot.

Finish the sauce

Bring the braising liquid and shredded beef to a gentle simmer on the stovetop. Taste and adjust seasoning with remaining ½ tsp salt or more pepper as needed. For a glossy richer finish, stir in 1 tablespoon butter until melted. If you prefer a thicker sauce, mix 1 tsp cornstarch with 1 tablespoon cold water to make a slurry, then whisk into simmering liquid and cook 1–2 minutes until slightly thickened.

Serve

Spoon shredded beef with sauce into a serving dish, sprinkle with chopped parsley (2 tbs) and serve hot. Shredded beef is excellent with mashed potatoes, rice, tacos, or sandwiches.