Go Back
–+ servings
shredded beef piled on a white oval plate with fresh cilantro surrounding it, barbecue sauce in a small mason jar in the upper left corner and a red towel and Corning Ware bowl partially visible at the top of the image

Stovetop Shredded Beef

Avoid the oven with this ultimate shredded beef recipe! The flavor profile is so versatile that you can pair it with many different sides or use this shredded beef with barbecue, Mexican, Italian, and Asian-style dishes.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 20 minutes
Course Main Course
Cuisine American, Beef
Servings 5 servings

Equipment

  • 3 quart Dutch Oven

Ingredients
  

  • 2 ¼- 2 ½ pounds boneless beef chuck
  • 2 tablespoons olive oil (plus a drizzle more if needed)
  • 2 cups low sodium vegetable broth
  • 1-1 ¼ teaspoons sea salt
  • ½ teaspoons rubbed thyme
  • 2 teaspoons garlic powder
  • freshly ground black pepper to taste

Instructions
 

  • Remove beef from fridge about 20-30 minutes before starting cook, keep all fat on.
  • Heat 2 tablespoon olive oil on medium-high heat in a medium-sized Dutch Oven (3 quart). Once hot, add meat to sear for about 1-2 minutes per side. Sear all edges and sides. Beef should pull away easily from the pan when it's ready to flip.
  • Add broth and seasonings, and spear the meat multiple times on each side with a knife. Lift the beef up to allow juices to flow under. Decrease heat to low and cover.
  • Cook for about 1 hour, then cut the beef into quarters to fully cover the meat. Continue cooking for about 3 more hours.
  • Beef should easily pull away with a fork at this time. Remove the meat to a plate, trim off any fat, and shred the beef using 2 forks. Return shredded beef to the pot, combine with juices and let marinade again for another few minutes.
  • Store any leftovers with juices in the fridge or freezer.
Keyword shredded beef recipe, stovetop shredded beef
Tried this recipe?Let us know how it was!