This recipe is for shredded beef from chuck roast. This became a staple meal prep I would do. It’s quick to prep, low effort to cook, tastes great, and can be used as a protein for tacos/burritos or rice bowls.

Ingredients

• Beef Chuck Roast (I aim for 2.5-4 pounds)
• 12oz Beef Broth
• Bulb of Garlic (~10 Cloves)
• General Seasoning (Salt, Pepper, Smoked Paprika, Onion Powder, little bit of Chili/Cayenne pepper)
• Bay Leaves (4 total)

Instructions

1. Preheat oven to 350 degrees.
2. Season chuck roast on both sides, place in dutch oven style casserole dish (see photo above). Add in beef broth up to ~2/3 height of the meat. Add in peeled garlic and bay leaves.
3. Put cover casserole dish in heated oven. Cook for the weight in hours, plus half an hour. For a 2.5 pound chuck roast, cook for 3 hours (2.5 + 0.5), for a 4 pound chuck roast, cook for 4.5 hours (4 + 0.5).
4. With about half an hour to an hour left, take out the dish and shred the meat. I normally use two forks. If it is not tender yet, I cut it up into smaller pieces then wait a bit longer.
5. Enjoy.