Punta Wagyu Ranch
Reserve a Share

Shredded beef

Those juices are liquid fat and beef. Pouring them off wastes the roast.

Example pile of shredded cooked beef

Example pile of shredded cooked beef

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Example dish, not a plate of our beef. David Boté Estrada, CC BY-SA 2.0

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. 1

    Put the roast and salt in the slow cooker with the water.

  2. 2

    Cook on low 8 hours, until the beef reaches 145°F.

  3. 3

    Shred it with two forks and stir the juices back in.

  4. 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.

Dry pan, keep the fat

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