Shredded beef
Those juices are liquid fat and beef. Pouring them off wastes the roast.
Heat
Slow cooker, low
Time
About 8 hours
Skip this
Do not throw out the juices.
Unlike supermarket beef
- Unlike supermarket beef, stir the cooking juices back into the shreds.
Before you start
- Thaw the roast in the fridge, about 24 hours for every 5 lb.
- Salt it when it goes in the cooker.
Tools: Slow cooker, Two forks, Instant-read thermometer.
What you need
- 1 chuck roast
- Salt
- 1 cup water
- Buns or tortillas
Steps
- 1
Put the roast and salt in the slow cooker with the water.
- 2
Cook on low 8 hours, until the beef reaches 145°F.
- 3
Shred it with two forks and stir the juices back in.
- 4
Serve on buns or tortillas.
Temperature
USDA safe temperature: 145°F, then rest 3 minutes. Use a thermometer. Color is not a test.
Serve it withBuns or tortillas, Pickles
LeftoversKeeps 3 days in the fridge. Reheat gently in a pan with a splash of water.
Feeds1 lb of cooked shreds fills about 8 tacos.
Supermarket beef: add oil, then drain the pan.
This beef: no oil. Leave the rendered fat in the pan.
Skip: Pouring the juices down the sink
Sources: USDA food safety