Boneless Beef Chuck...for shredded beef

VanKats · February 2013

used this b/c American's Test Kitchen recipe told me to for a really good "everyday shredded beef filling" for in the crockpot and it cooked in 3 hrs (it said 9-11 hrs on high) and then it did not shred as easily as expected. I had to rip it apart with my fingers plus some cutting with steak knife. What roast would you use in your kitchen for this type of recipe instead of a boneless beef chuck roast.

Sue-n-Kevin · February 2013

I'm sort of not understanding your question, but I'll try to answer based on what I think you are saying.

You used boneless beef chuck for shredded beef, it was completely cooked in 3 hrs, but the recipe said it would take 9-11 hrs on high?

If I've got that right, then I'd probably say you didn't follow the recipe and should have allowed it to cook for the 9-11 hrs. Tough cuts of beef need long simmering times in a crock pot or oven, covered by liquids, to reach the point of easily shredding and being tender. When I make pot roast, which is easily shredded, in the crock pot I generally let it cook for at minimum 7 hrs on high, covered by liquid. Just because a meat is no longer pink doesn't mean it's "done" and tender.

Hope that helps. Not sure I answered your question.

VanKats · February 2013

Hmmm...interesting...that very well could be my missunderstanding of the chuck roast. I may just have to try that cut of meat again and cook on low 9-11 hrs as the recipe says and cross my fingers that it shreds easily. Thank you!

PinkCamino · February 2013

Sue-n-Kevin:
I'm sort of not understanding your question, but I'll try to answer based on what I think you are saying.

You used boneless beef chuck for shredded beef, it was completely cooked in 3 hrs, but the recipe said it would take 9-11 hrs on high?

If I've got that right, then I'd probably say you didn't follow the recipe and should have allowed it to cook for the 9-11 hrs. Tough cuts of beef need long simmering times in a crock pot or oven, covered by liquids, to reach the point of easily shredding and being tender. When I make pot roast, which is easily shredded, in the crock pot I generally let it cook for at minimum 7 hrs on high, covered by liquid. Just because a meat is no longer pink doesn't mean it's "done" and tender.

Hope that helps. Not sure I answered your question.

All of this.

Also I want to add that you shouldn't be removing the lid during cook time. I hated my crock pot since nothing ever turned out. Eventually a friend mentioned that taking the lid off make the crock lose all its heat and not effectively cook a recipe.