Description
Rich, tender, and full of smoky-spiced flavor, this Mexican shredded beef is perfect for tacos, burritos, nachos, or even meal prep. The slow cooking method transforms a simple chuck roast into something unforgettable—juicy, flavorful strands of beef that soak up every drop of the sauce.
Ingredients
Scale
- 3–4 lb beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- 1–2 chipotle peppers in adobo, minced (optional)
- 1 cup beef broth
- ½ cup orange juice (or lime juice)
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- Pat the beef dry and season generously with salt and pepper.
- Heat olive oil in a Dutch oven or skillet. Sear beef on all sides until deeply browned.
- Remove beef, then sauté onion until golden. Add garlic, tomato paste, and spices; cook until fragrant.
- Stir in broth and orange juice, scraping up browned bits. Add bay leaf and chipotle if using.
- Return beef to the pot. Cover and cook at 300°F for 3–4 hours, or in a slow cooker on low for 8 hours.
- Once tender, remove beef and shred with two forks. Return to sauce and simmer 10–15 minutes before serving.
Notes
- For extra depth, add ½ teaspoon cinnamon or a splash of apple cider vinegar.
- Leftovers taste even better the next day—don’t skip the reheating trick with a splash of broth.
- Prep Time: 20 minutes
- Cook Time: 3–4 hours (oven) or 8 hours (slow cooker)
- Category: Main Dish
- Method: Braise / Slow Cook
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 6–8
- Calories: 370
- Sugar: 2g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 115mg