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Plate of saucy shredded beef with strips of green pepper, a Latin-style pulled beef dish
Chef Emma

Shredded Beef

A spice-rubbed chuck roast seared, then slow cooked with onions, garlic and broth until it pulls apart into tender, juicy shredded beef for tacos, sandwiches and bowls.
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Prep Time 20 minutes
Cook Time 8 hours
Shred and rest 10 minutes
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Spice rub
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano
Beef
  • 3 lb boneless chuck roast cut into 2 or 3 chunks if large
  • 1 tbsp neutral oil
  • 1 large onion sliced
  • 5 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 cup low-sodium beef broth
  • 2 tbsp apple cider vinegar or lime juice
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1-2 chipotle peppers in adobo optional, chopped

Equipment

  • 5 to 6 quart slow cooker (or Dutch oven or Instant Pot)
  • Large skillet
  • Two forks

Method
 

  1. Pat the chuck roast dry. Mix the spice rub and press it all over the beef.
  2. Heat the oil in a large skillet over medium-high heat. Sear the beef 4 to 5 minutes per side until deep brown, then move it to the slow cooker.
  3. Lower the heat, add the onion and cook 3 minutes. Stir in the garlic and tomato paste for 1 minute. Add the broth, vinegar and Worcestershire and scrape up the browned bits.
  4. Pour the onion mixture over the beef, add the bay leaves (and chipotles, if using). Cover and cook 8 to 10 hours on LOW or 5 to 6 hours on HIGH, until a fork twists into the beef easily.
  5. Move the beef to a board, remove large pieces of fat and shred with two forks.
  6. Skim the fat from the juices, discard the bay leaves and toss the shredded beef with 1 to 1½ cups of the juices. Season with salt to taste and serve.

Notes

Dutch oven: cook covered at 300°F for 3 to 3½ hours with 1½ cups broth. Instant Pot: cut the roast into 4 chunks, cook 60 to 70 minutes at high pressure and let the pressure release naturally for 15 minutes. Thaw the roast fully before slow cooking. Refrigerate within 2 hours and eat within 3 to 4 days, or freeze 2 to 3 months. Calories are an estimate per serving (1/8) from USDA FoodData Central values for braised chuck.