Let the beef cool slightly before shredding it. For this method, it needs to be cool enough for you to safely touch without burning your skin.
Make sure that your hands are clean and dry.
It will be easiest to hold the beef so that the grain runs to and away from you. As you scrape, draw the fork down the length of the grain and toward you.
If you see any gristle in the beef as you work, discard the gristle, then continue shredding.
If you plan on storing the shredded beef, place 2-cup (500-ml) portions inside airtight containers and pour enough of the cooking liquid over the beef to moisten it. This cooking liquid prevents the beef from drying out. If you cannot use the beef within three days, place it in the freezer and store it for up to three months. Thaw the beef in your refrigerator, or place the contents of the container in a small saucepan and heat it over medium-low until the beef is adequately warm.
Allow the beef to cool slightly before you shred it. You do not need to handle it directly with your hands when you use this method, so it does not need to be cool to the touch. Nonetheless, allowing the beef to rest for five minutes or so will let the juices settle and disperse throughout the meat more evenly.
Ideally, you should shred the beef along the grain instead of trying to work against it. Shredding in the direction of the grain will make the process easier and quicker.
You may run across gristle and fat as you shred the beef. Discard it as you see it before continuing on.
For longer storage, freeze the shredded beef up to three months. When preparing the refrigerate or freeze the beef, separate it into 2-cup (500-ml) portions and place those portions inside airtight containers. Pour enough cooking liquid over the beef to prevent it from drying out or from getting freezer burn. The beef can be thawed in your refrigerator or microwave. Alternatively, you can place the contents of the container in a saucepan and heat the beef on medium-low on your stove until warm.
For best results, use a 4-qt to 5-qt (4-L to 5-L) slow cooker. If you can fit the beef roast inside your slow cooker without cutting it in half, consider cooking it whole.
If desired, you could add other ingredients to the slow cooker at this time to give the taste of the beef more depth. For instance, you could add up to two onions, cut into wedges, and two cloves of garlic, minced well. Place any aromatic ingredients like these on the bottom of the slow cooker and sit the beef on top of them.
If you have enough time, try cooking the beef on low for 11 to 12 hours. Doing so will make the beef even more tender than it will be when cooked on high. The beef will be well-done. If you use a cooking thermometer to check the internal temperature of the beef roast, look for a temperature between 160 and 170 degrees Fahrenheit (71 and 77 degrees Celsius). [4] X Research source
Another simple way to cook beef roast is to slow cook the roast in the oven. Similarly, you can cook the beef roast on the stove using a Dutch oven.
