This succulent chuck roast is cut from the shoulder and is veined with flavorful fat. As the chuck roast braises, the fat melts into the meat, basting, tenderizing, and infusing the roast with delicious beef flavor. The chuck, when cooked low and slow, results in the tenderest of all the roast cuts, great for shredded beef dishes and stellar pot roast.
Montana-Born. Pasture-Raised. No added hormones.
From the Wagon Cook:
Slow Cooker Italian Shredded Beef (note: there’s lots of variations on this one out on the internet, and they are all delicious!)
1 Thawed Chuck Roast
1 Jar Pickled Pepperoncini’s
1 Can Beer
1 Package Brown Gravy
1 Stick Butter
Plentiful Amounts of Oregano, Minced Garlic, Pepper and Salt
Place roast in slow-cooker and slice butter over the top. Add all remaining ingredients.
Cook on low for approximately six to eight hours or on high for four to six hours.
Once cooked, shred with fork and serve over mashed potatoes or, our personal favorite, place on Italian hoagie rolls and top with a slice of Swiss cheese. This makes for a delicious, juicy, messy Italian-falvored sandwich you’ll want again and again!