- 5 pounds chuck roast
- 1 tablespoon fresh ground pepper
- 2 teaspoons salt
- 2 tablespoons high-heat oil
- 4 cups low-sodium beef stock
- 2 tablespoons red wine vinegar
- 4 bay leaves
- 3 whole cloves
Cut roast into 8 pieces of equal size. Rub all over with pepper and salt. Pour oil into a large, heavy pot and set over medium-high heat. Brown beef pieces on all sides, in two or three batches so they’re not crowded in the pan. Place browned beef on a platter as you proceed.
Add beef stock all at once and scrape any dark bits off the bottom of the pan.
To finish in the oven: Preheat oven to 325° F. Place beef in a large oven-safe casserole dish. Stir vinegar, bay leaves and whole cloves into the pot of beef stock, then pour over beef in the casserole dish. Cover tightly and cook until beef is completely tender, about 3 hours.
To finish in a slow cooker: Place beef in the bottom of a slow cooker. Add vinegar, bay leaves and whole cloves, then pour stock over everything. Cook according to slow cooker directions for beef.
Remove the cooked beef from the liquid, and shred by pulling the meat apart with a large fork.
To store: Divide into 3 equal portions and place in freezer-safe bags or tubs. Label containers with contents and date; recommend using within 4 months of date on label.
- Stir into jarred pasta sauce and serve over polenta or short, sturdy pasta.
- Season with picante sauce and use as filling for burritos, quesadillas or enchiladas.
- Use as sandwich filling, with barbecue sauce or grilled onions.
- Combine with canned beans and chilies for quick chili.
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