This Pulled Beef Chuck Roast is a budget-friendly, but insanely delicious alternative to pulled pork or brisket. Juicy cuts of chuck roast are cooked on Oklahoma Joe’s Bronco Drum Smoker until fall-apart tender.
First, let’s season our chuck roasts. Even though chuck roast has a very rich flavor, you need to add some spice to make it even tastier. That’s why we’re stepping it up with a four-spice seasoning blend. Simple and versatile, but so good!.
In a bowl, mix together the salt, pepper, garlic, and cayenne. Lay out two to three chuck roasts on a baking sheet. Then, rub the spices all over the meat’s outside. Make sure the whole thing is covered so that every bite of our Pulled Beef Chuck Roast tastes great.
Now, put the seasoned chuck roasts in the fridge and leave them there for at least 4 hours, but overnight is best for flavor.
Chuck roast transforms into fork-tender, melt-in-your-mouth shredded beef with the right cooking technique. But how long should you cook a chuck roast to get deliciously shredded beef? This comprehensive guide provides tips timing and techniques for flawless shredded chuck roast every time.
What is Chuck Roast?
Chuck roast comes from the shoulder area of a cow, which gets a lot of exercise, so the meat is tough. But don’t let that scare you away – chuck roast is also rich in collagen and marbled with fat, which means it can become wonderfully tender and flavorful when cooked properly.
There are a few different chuck roast cuts to choose from:
- Chuck eye roast
- Chuck arm roast
- Chuck blade roast
- Chuck 7-bone roast
Any of these will work great for shredded beef as long as you cook them low and slow.
Benefits of Low and Slow Cooking
Chuck roast needs extended cooking time at a low temperature to break down the tough muscle fibers and connective tissue This is what gives you fork-tender, pull-apart meat that shreds perfectly.
Slow cooking methods like the oven, slow cooker, instant pot, or grill allow the collagen to transform into luscious gelatin that keeps the meat succulent.
How Long to Cook Chuck Roast for Shredding
- Oven: Cook at 275°F for about 1 hour per pound, until fork tender. For a 3 lb roast, cook for 3 hours.
- Slow cooker: Cook on low for 8-10 hours or high for 4-6 hours until falling apart easily.
- Instant pot: Cook for 60-90 minutes with natural release. Time varies based on size.
- Grill: Indirect cook at 225-250°F for 1.5-2 hours per pound until tender.
Always use a meat thermometer to confirm the internal temperature reaches 205°F when meat is perfectly shreddable.
Tips for Moist, Tender Chuck Roast
- Trim off excess fat to prevent greasiness
- Cook with beef broth or wine to boost moisture and flavor
- Add garlic, onion, carrots, celery for aromatic flavor
- Sprinkle on spices like garlic powder, paprika, cumin
- Don’t peek! Resist lifting the lid to maintain even cooking
- Let roast rest 15 minutes before shredding for juicy meat
How to Tell When Chuck Roast is Done
Here are ways to test for doneness when cooking chuck roast:
- Temperature of 205°F on meat thermometer
- Meat shreds very easily with just a fork
- A knife inserted into thickest part meets no resistance
- Meat has visibly contracted and dried around edges
Undercooked beef will still have a raw red color inside. Be patient and let the low, slow cooking do its work to get perfectly shredded roast.
Shredding and Storing the Beef
Once cooked, use forks to pull and shred the hot beef. For easier shredding, cut the roast into chunks first.
Let beef cool before storing:
- Refrigerate for 3-4 days
- Freeze for 2-3 months in airtight bags
Pour a bit of cooking juices over beef before storing to keep it moist. Slice or shred leftovers as needed.
Serving Shredded Chuck Roast
Fork-tender shredded chuck roast is endlessly versatile. Some tasty ways to serve it:
- Piled high on sandwiches or rolls
- Mixed into pastas, tacos, chili, soups
- Over mashed potatoes or polenta
- In casseroles or pot pies
- Stuffed into peppers or zucchini boats
- On nachos or baked potatoes
- Wrapped in lettuce leaves or pitas
With its rich meaty flavor, shredded chuck roast makes a delicious addition to many meals. Follow the guidelines for low, slow cooking and you’ll be rewarded with the most tender, mouthwatering beef that pulls apart perfectly.
Let’s Cook Our Pulled Beef Chuck Roast
When you’re ready to cook, take the brined chuck roasts out of the fridge and let them sit down for about 30 minutes. This helps them cook more evenly.
Next, heat your smoker to about 250ºF and add wood chips or chunks to make the meat taste even more smoky. Now, as always, I used my Oklahoma Joe’s Bronco Drum Smoker because no other smoker can make meat taste as good. Trust me. You need this smoker.
Place the chuck roasts on the smoker and cook until they reach an internal temperature of 165ºF. If I use a smoker, the weather, and the size of my chuck roasts, this process can take anywhere from one to three hours.
While the roasts are smoking, mix beef broth and hot sauce in a spritzer. Every 20-30 minutes, spritz the meat with the mixture to keep it nice and moist.
Now comes the second part of the cooking process. There are only a few hours left, so take the meat off the smoker and put it in a large foil bin. To the foil bin, add beef broth, light beer, and sliced white onions. Make sure there is enough liquid in the bin that 50% of the chuck roast is covered. Add more or less as needed.
Cover the bin with foil, then place it back onto the smoker. Cook for another 3-4 hours or until the internal temperature of the roast is 205ºF. It should be tender to probe and easily shreddable. Pull the foil bin off of the smoker and let the meat rest for 20 minutes.
Next, remove the roasts from the bin and shred the meat using two forks.
How to Serve Your Pulled Beef Chuck Roast
If you’re not eating your shredded chuck roast straight off the cutting board, you can put it in tacos, on sandwiches, on top of quesadillas, or even mix it into mac and cheese!
The possibilities are endless, so get creative!
For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!
How to…Make Killer Slow-Cooked Shredded Beef
FAQ
How long does it take for a chuck roast to fall apart?
Is 3 hours enough for slow cooking beef chuck?
Does chuck roast get more tender the longer it cooks?
Is chuck roast good for shredding?