Roasts: Cook, shred, freeze

Prepare meats ahead of time for easy soups, tacos, stir-fries

Shredded beef and pork are so versatile that it’s worth watching your favorite grocery’s sales flyers and stocking up when the big roasts best suited for long cooking are on special.

Here’s how to cook, shred, pack and use them, taking as examples an arm chuck roast and a pork shoulder roast. The methods contain no seasonings, so that the finished meat is more versatile for a wide range of uses. You could, if you like, add seasonings during cooking.

Try this pro tip: Ignore the advice to shred cooked meat with two forks. The easiest ways I’ve found to shred these meats are with a stand mixer fitted with the paddle attachment and with a food processor fitted with the dough blade. The machines make much quicker work of the job than two forks ever could — and with far less tedium too.

To save the cooked and shredded meat, and have it ready for future meals, pack 1-pound portions (about 2 cups) in zip-close bags, writing the date, weight and type of meat on the outside.

Freeze. Each portion will make about 4 servings in most cases (at 4 ounces per serving). And they will thaw quickly. Just transfer one to the refrigerator in the morning for dinner that night.

The cut:

cool enough to handle. Remove beef, and shred as desired, reserving liquid for another use.

Freeze for: Upto3 months in the refrigerator freezer; up to 6 months in a stand-alone freezer.

Use in: Tacos, burritos, enchiladas; barbecued beef sandwiches; Vietnamese banh mi; stir-fried with vegetables; omelets; soups

The cut:

ABEL URIBE/CHICAGO TRIBUNE PHOTOS; SHANNON KINSELLA/FOOD STYLING A chuck roast can be cooked in the oven, slow cooker, pressure cooker or on the stovetop, then is shredded for future meals. One-pound portions, enough to feed four, are packed into zip-close bags for the freezer, where they're handy for quick meals, like tacos.