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Two Ingredient Shredded Beef
This two Ingredient Shredded Beef is as simple as it gets, delivering rich, beefy flavor with nothing more than salt, pepper, and time. Slow-cooked until fall-apart tender, then crisped in its own rendered fat, it’s perfect for tacos, sandwiches, bowls, or straight off the cutting board.
Ingredients
- 3 –4 lb chuck roast
- 1 tbsp salt
- 1 tbsp black pepper
Instructions
- Preheat your oven to 325°F. Pat the chuck roast dry with paper towels, then season heavily on all sides with salt and black pepper, pressing the seasoning firmly into the meat.
- Place the seasoned roast into a Dutch oven and cover tightly with the lid. Transfer to the oven and cook for about 1 hour per pound, roughly 3–4 hours total, until the beef is deeply browned and easily shreds with a fork.
- Remove the Dutch oven from the oven and let the roast rest for 10 minutes. Using two forks, shred the beef directly in the pot or transfer to a cutting board and break it down into small, tender pieces.
- For extra flavor and texture, toss the shredded beef in the rendered fat at the bottom of the Dutch oven. Increase the oven temperature to 425°F and return the beef uncovered for 10–15 minutes until the edges become crispy and caramelized.
- Remove from the oven and give the beef one final toss in the hot fat to coat. Serve immediately while juicy and crispy, or use in your favorite tacos, sandwiches, or bowls.
