Braised a chuck roast in my Dutch oven on 300 degrees for 6 hours with just searing the roast on every side, covering it almost entirely in beef stock, and throwing some quartered white onions and a bunch of garlic cloves in there for good measure. Afterwards it basically falls apart, and I can use it as a topping for ramen, filling for tacos and sandwiches, make a delicious pasta, gotta love a good variety!
by neercsyor
4 Comments
I would love to try this – I bet it makes some incredible pasta!!
I almost do the same. I just add one can of some nice tomato sauce in the beginning (and some onions).
The slow cooking meat creates such a nice meaty sauce. Great for mashed potatoes or even as a sauce for burger.
🤤
I do this with roasted chicken. I won’t shred all of it, but I cut half and shred the over half. It’s my preferred form of meal prep, ingredients or components over whole meals. Chicken will be used for stir fry, sandwiches/wraps, pasta, salad, or anything else I’m in the mood for.