Try this easy recipe for shredded pot roast that will have everyone asking for seconds. Comfort food at its best!
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Why we love this recipe
This is another one of those recipes that takes something you think you already know how to make pretty well — in this case, pot roast — and shakes it up just enough to make it one of the best versions of pot roast you have ever cooked up.
All the usual players are here in this recipe — the beef roast, the carrots, the onions, etc.
The one thing that this version doesn’t have is potatoes, because I find that potatoes get too mushy in pot roast. But since we need to have some potato action with pot roast, I highly recommend serving a heaping spoonful of mashed potatoes on the side. Trust me, everything tastes better with mashed potatoes on the side.
But that’s not the game-changer here. The two things that put this pot roast over the top for me are first, that you cook it with just enough of your favorite fresh herbs to infuse it with a gorgeous, herby flavor.
About one hour into cooking this this my kitchen smells like…I don’t know how to describe it. Maybe I can bottle and sell this aroma – Eau du Pot Roast With Herbs — it’s crazy.
The second thing is the shredding. The meat comes out of the pot so tender that it almost falls apart anyway, but I take it to the next step and shred it, and then dunk the shredded meat back into the pot roast juices until it is thoroughly soaked through with the herb-infused liquid.
The shredding may seem like a small thing, but the uneven shredded edges make sure each piece is filled with those flavorful juices. And (bonus points!) the bite-sized shreds mean no knives needed!
Ingredients you need
Ingredient notes and substitutions
- Chuck Roast: This marbled cut of meat is easy to find in the meat section of your supermarket, and is perfect for the low and slow cooking that pot roast needed.
- Onion: We love sweet onions for this recipe, but regular white onions will also work just fine.
- Carrots: We go back and forth between baby cut carrots and cut up regular ones. Use whichever ones you like!
- Red Wine: Any kind you have on hand will work.
- Chicken Broth: I know, you are thinking why chicken broth in a beef recipe? Because it has a gentler flavor that adds some savory taste without overwhelming the rest of the flavors.
- Herbs: We love rosemary, thyme, oregano and sage for this recipe – use just one or a combo!
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: Preheat oven to 350.
Generously salt and pepper the chuck roast and dunk in flour until well coated (hang on to the remaining flour, we’re going to use it later!)
STEP 2: Heat a large pot or Dutch oven over medium high heat and add the canola oil. Add the onions and cook until they start to soften, about two to three minutes. Add the carrots and cook for another couple of minutes, and then scoop all the veggies into a bowl.
STEP 3: Place the meat in the Dutch oven, adding more oil if needed, and sear on all sides until brown, about three minutes per side. Remove the roast.
STEP 4: With the heat still on high, add the red wine and deglaze the pan, scraping the bottom to get all the browned bits off. Stir in the tomato paste.
STEP 5: Place the roast back in the Dutch oven, pour in the chicken stock and add the carrots and the onions. Nestle the fresh herbs around the meat and cover the pan.
STEP 6: Put the lid on the pot and put the pot roast in the oven. After 2 1/2 hours take it out and stir in the remaining flour and return it to the oven for another hour. (If your roast is larger than 3 pounds, leave it in the oven longer – an additional hour for each additional pound.)
STEP 7: When the roast is fork-tender, remove it from the pan and shred it with two forks. Dunk the shreds back in the pan juice until they are soaked through.
Back at the pot roast, put those gorgeous shreds on to the plate with some of the carrots and onions it cooked with on one side. And maybe some some mashed potatoes on the other? Oh my.
You know you have hit a pot roast home run when the dinner table is completely quiet because any talking would interfere with the EATING.
Recipe FAQs
A chuck roast is a large, marbled cut of beef, sometimes called a shoulder roast. It is a thick cut that is perfect for this kind of slow cooking. You can also use a brisket roast.
I know, traditional pot roast usually features potatoes, and since I like my pot roast with mashed potatoes I usually leave them out. But you can add them! Either baby potatoes or cut up russet potatoes will work – add them when you add the seared roast right before you put it in the oven.
It can! Instead of putting it in the regular oven, pop it in your slow cooker for 8 hours on low. At the end, remove the roast and veggies, turn your cooker to high and whisk in the flour until the sauce thickens a bit. Then add your shredded roast and veggies back in and give it all a toss.
A Dutch Oven is a heavy large pot that is oven safe and perfect for slow cooking things like stews and pot roasts.
Pop your question in the Comments section below the recipe and I will answer pronto!
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PrintShredded Pot Roast
Shake up your dinner with this easy recipe for shredded pot roast! Tender, juicy comfort food that will have everyone asking for seconds.
- Prep Time: 25 minutes
- Cook Time: 3 hours, 45 minutes
- Total Time: 4 hours 10 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Stovetop, Oven
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 tablespoons canola oil
- Salt and pepper
- 1/2 cup flour
- One 2–3 pound chuck roast
- 1 large sweet onion, peeled and quartered
- 3 cups baby carrots
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 cups chicken broth
- Handful of your favorite herbs – I like rosemary, sage and parsley!
Instructions
- Preheat oven to 325.
- Generously salt and pepper the chuck roast and dunk in flour until well coated (hang on to the remaining flour, we’re going to use it later!)
- Heat a large pot or Dutch oven over medium high heat and add the canola oil. Add the onions and cook until they start to soften, about two to three minutes. Add the carrots and cook for another couple of minutes, and then scoop all the veggies into a bowl.
- Place the meat in the Dutch oven, adding more oil if needed, and sear on all sides until brown, about three minutes per side. Remove the roast.
- With the heat still on high, add the red wine and deglaze the pan, scraping the bottom to get all the browned bits off. Stir in the tomato paste.
- Place the roast back in the Dutch oven, pour in the chicken stock and add the carrots and the onions. Nestle the fresh herbs around the meat and cover the pan.
- Put the lid on the pot and put the pot roast in the oven. After 2 1/2 hours take it out and stir in the remaining flour and return it to the oven for another hour. (If your roast is larger than 3 pounds, leave it in the oven longer – an additional hour for each additional pound.)
- When the roast is fork-tender, remove it from the pan and shred it with two forks. Dunk the shreds back in the pan juice until they are soaked through, and then put on plate with the carrots and onions.
Notes
-
- Chuck Roast: This marbled cut of meat is easy to find in the meat section of your supermarket, and is perfect for the low and slow cooking that pot roast needed.
-
- Onion: We love sweet onions for this recipe, but regular white onions will also work just fine.
-
- Carrots: We go back and forth between baby cut carrots and cut up regular ones. Use whichever ones you like!
-
- Red Wine: Any kind you have on hand will work.
-
- Chicken Broth: I know, you are thinking why chicken broth in a beef recipe? Because it has a gentler flavor that adds some savory taste without overwhelming the rest of the flavors.
-
- Herbs: We love rosemary, thyme, oregano and sage for this recipe – use just one or a combo!
Find it online: https://www.framedcooks.com/shredded-pot-roast/
Debbie says
This pot roast came out amaaaazing! My husband loved it! Will definitely be making it again
Hurray! Pot roast is always a fave in our house too. :)
Martha in KS says
A friend told me she uses the paddle attachment on her KitchenAid mixer to shred cooked chicken. Just pop it into the bowl & turn it on. It works perfectly! I bet it would also work on this roast beef. I’m salivating for this right now.
Oh my gosh – I love this idea! Definitely trying this with my next shredding project. :) Thanks Martha!!
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mr plumber rochdale says
wow, so glad i stumbled across this website ! some really interesting recipes, look lovely !! cant wait to put some of them in action, just going buying the ingrediants as we speak… look forward to your next batch !! – thank you from mr plumber rochdale
Kate says
Thanks for visiting, and hope to see you back again soon! :)
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Tori says
This is my all time favorite Pot Roast recipe! I love eating a good Pot Roast but at the same time, I believe it is important to know where the food you consume is coming from. When making pot roasts for dinner, I would recommend trying grass fed Black Angus beef. I work with La Cense Beef and we sell some of the tastiest cuts of beef. It is not always so easy to get your hands on grass fed beef, but we sell directly to the consumer and ship the beef to your home. Our beef is 100% grass fed and it is higher in omega 3 acids and lower in calorie and fat as opposed to traditional grain fed beef. Believe me, you will taste the difference!
Patisseriemonkey says
Tried it. Loved it! I am also a Southern man and really love this blog.
Memória says
What a coincidence! I just defrosted some chunk roast to make this exact recipe! I'm happy to know it is good. It looks great!
Kate says
I love pot roast. There are so many different ways of preparing it. This recipe sounds wonderful…and with mashed potatoes and carrots! I am in love.