Make-Ahead Shredded Beef Freezer Portions

Braised shredded beef in a ceramic bowl beside a sealed portion in a Stash Proof black-and-clear vacuum seal bag.

Turn slow-cooked chuck roast into ready-to-use meal portions with Stash Proof 5.5 mil black-and-clear vacuum seal bags. Keep a few packs in the freezer for rice bowls, sandwiches, or tacos.

Serves: 8
Time: 15 minutes prep; approximately 8–10 hours cooking on low, plus chilling

Ingredients

  • 3 pounds boneless beef chuck roast, fully thawed
  • 1 large onion, sliced
  • 1 cup low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Instructions

  1. Place onion in the bottom of a slow cooker. Mix broth, tomato paste, Worcestershire sauce, spices, salt, and pepper.
  2. Add the beef and pour the mixture over it. Cover and cook on low approximately 8–10 hours, until easily shredded with a fork.
  3. Shred the beef, remove excess fat, and mix with enough cooking liquid to keep it moist.
  4. Divide into shallow containers and refrigerate promptly, within 2 hours of cooking. Do not leave the roast on the counter to cool completely.
  5. Once thoroughly chilled, divide into meal-sized portions. Partially freeze portions with their juices before vacuum sealing if using an external suction sealer.
  6. Seal in Stash Proof freezer-compatible vacuum seal bags, label, and freeze flat.
  7. Thaw in the refrigerator. Remove from the bag and reheat in a covered saucepan with a splash of broth until the beef reaches 165°F.

Why use Stash Proof bags?

Flat, sealed portions organize the freezer and let you thaw a meal-sized serving. The clear front helps identify the contents, and the precut bag format simplifies packing.

Shop Stash Proof 5.5 mil precut vacuum seal bags or explore all vacuum seal bags.

Storage reminder

Vacuum sealing does not replace refrigeration or freezing. Keep refrigerated food at 40°F or below and frozen food at 0°F or below. Thaw meat in the refrigerator. Cook thawed raw chicken within 1–2 days; use refrigerated cooked beef within 3–4 days. Follow the bag and sealer use instructions.

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