In the category of last-minute-dinner-idea-that-becomes-a-new-favorite, we have another winner!
(I know that the picture doesn’t really speak to this, but truthfully, I wasn’t really expecting this to be that good. But it is. And worth sharing despite the fact that I didn’t snap the pic before the
vultures hungry males got to it.)
At 3pm yesterday, I had a chuck roast in the fridge and absolutely no idea what I was going to do with it. The kids had a mutiny the last time I made a pot roast “Why does it seem like this is all we’ve eaten lately?”
So, I needed to make a pot roast that didn’t look like a pot roast but by definition, was still actually a pot roast.
And so I decided to make shredded beef. If it doesn’t look like a pot roast, then it’s not really a pot roast. Semantics. Smoke and mirrors. Because that’s what good parenting is really all about, right?
This shredded beef is so darn delish, that I actually patted myself on the back. Literally. (You can thank me in the comments.)
And so stinking easy.
And four-fifths of the clan loved it!
There may even have been a bit of actual excitement in the voices of a few. About food. New food.
Shock. Awe. Astonishment.
Mr. Selective was the lone dissenter. His opinion, “The flavor gets stuck in my throat and that’s all I taste. There’s like no meat flavor just the flavor of the flavor.”
This is what I live with. Heaven help me.
- 2-3 pound boneless chuck roast (well-marbled)
- Steak Seasoning
- 1 cup bone broth (or chicken broth)
- Avocado Oil (or any oil) for searing
- Preheat oven to 375 degrees.
- Generously sprinkle the steak seasoning on both sides of the roast. And I do mean generous.
- Pour a glug (that is an official term) of oil into a skillet (big enough to fit your roast).
- Warm skillet over medium heat.
- Place roast in pan and sear both sides, 5-7 minutes each side. Make sure it's good and brown.
- Transfer roast to a roasting pan or a dutch oven and pour bone broth over top.
- Place in oven and bake for 2-2½ hours or until roast shreds easily.
- Transfer to a serving bowl and use 2 forks to shred meat.
- Sneak a little into a side bowl so that you can save some leftovers for yourself.
You can easily make this in the crock pot, provided that you think about making things like this before 3pm. To make in the crock pot, after searing the meat, place meat in crock pot, pour broth over top and cook on low for 6-8 hours or high for 4.
Inspired and adapted from Add A Pinch
This is a great recipe to freeze for leftovers.
I’m curious … what are your thoughts on flavor? In particular, do you have issues with it getting stuck in the throat?