Sunday Supper: Shredded Beef Roast 🥩🥕🥔
Sundays are for relaxing and a nice hearty meal
Ingredients:
• 3 lbs boneless beef chuck roast
• 2 cups beef bone broth
• 1 small yellow onion, chopped
• 3-4 cloves of garlic, minced
• carrots, chopped (however many you want I like making a bunch!)
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• a few sprigs of fresh parsley, chopped
• season with your heart of the following: salt, pepper, garlic powder, onion powder
Directions:
1. Prep and chop all veggies while preheating the oven to 325°.
2. Heat a Dutch oven on the stove top at medium heat, I personally love using my cast iron for this but anything with a lid that is oven safe works!
3. Once the pot is heated, put a generous amount of oil in the pan and sear the beef on all sides.
4. Once the beef is seared, turn off the heat and add the bone broth, garlic, onion, carrots, seasonings, and fresh parsley and mix.
5. Put the lid on the pot and put in the oven. Allow to bake for 4-4.5 hours. Don’t open the oven door or take the lid off while cooking to allow the beef to cook slowly and retain its juices.
6. Once baked through, shred the beef and mix it with the vegetables and broth.
Serve over mashed potatoes, with a baked potatoes, over white rice, or over egg noodles and enjoy!
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One of the best parts about making a shredded beef roast like this is that it not only fills your home with the most incredible aroma but also results in a tender, juicy meal that feels like a hug on a plate. Using beef bone broth adds a rich, savory depth to the dish while also boosting its nutritional value with collagen and minerals. When I prepare this recipe, I always love using a cast iron Dutch oven for that perfect sear and even cooking. The slow roasting at 325°F for around 4 to 4.5 hours ensures the beef becomes incredibly tender and easy to shred with a fork. I never rush this step because low and slow is the secret to retaining the juices and developing the deep flavors. Adding carrots, onion, and garlic not only gives the roast a natural sweetness and aromatic dimension but also makes the meal more wholesome and satisfying. I like to chop plenty of carrots because they soften beautifully and help create a natural gravy with the broth and seasonings. The soy sauce and Worcestershire sauce provide umami notes that balance perfectly with the salt, pepper, garlic powder, and onion powder. As for serving, the options are endless! This shredded beef goes wonderfully over creamy mashed potatoes, baked potatoes, or even egg noodles. Sometimes, I opt for a simple white rice base for a lighter side. If you want to elevate the meal further, garnish with fresh chopped parsley which adds a lovely fresh finish and a pop of color. Overall, this recipe is perfect for a relaxing Sunday dinner when you want to unwind and enjoy a comforting homemade meal without too much fuss. The slow cooking process means you do the prep early, then let the oven do the work while you relax or spend time with family. It’s a great dish to share and bring everyone to the table for a delicious, hearty supper.
