Shredded Beef
This shredded beef is such an easy recipe that takes minimal effort and gets rave reviews from the whole family. The meat is tender and juicy, oozing with bold spices and texture. You'll be tempted to grab a fork and eat it straight from the pot!
Servings: 6 servings
Equipment
- Dutch Oven See Notes for Instant Pot and Slow Cooker Instructions
Ingredients
- 2-3 lb chuck roast cut into 3-inch pieces
- 1 Tablespoon smoked paprika
- 3 teaspoons cumin
- 2 teaspoons EACH: chili powder and dried oregano
- 1 teaspoon EACH: kosher salt garlic powder, onion powder
- 2 Tablespoons avocado oil or olive oil
- 1 medium onion sliced
- 5 cloves garlic minced
- 2 ½ cups beef broth
- 2 tablespoons tomato paste
- 1 15- ounce can crushed tomatoes
- 2 tablespoons lime juice 2-3 limes
Instructions
- Mix together the spice seasoning in a medium bowl. Pat the beef try and use your fingers to rub the spice mix evenly into all sides of the beef.
- Add the oil to the bottom of a dutch oven over medium-high heat. When the oil is hot and shimmering, work in 2 batches to sear each side of the beef until it’s crisp, about 2 minutes on each side. Transfer the meat to a cutting board or place.
- Reduce the heat to medium-low and add the sliced onion and cook for 2-3 minutes until translucent. Add the garlic and cook for another minute until fragrant.
- Pour in the beef broth and scrape the bottom of the pot to deglaze the pan. Pour in the crushed tomatoes and tomato paste and stir to combine.
- Place the meat back into the pot in a single layer. The meat should sit just above liquid line. For a good braise, you don't want it fully immersed in the liquid. Bring it to a boil over high heat then turn the heat down low and simmer, covered for 3 - 3 ½ hours. The meat should gently fall apart with a fork when it’s done. See recipe notes for putting it in the slow cooker.
- Open the lid and carefully shred the beef with 2 fork. Stir in 2 tablespoons of lime juice. Taste and season with more salt as needed.
Notes
Slow Cooker: Follow the same instructions to season and sear the beef. Mix the beef broth with the tomato paste and tomato sauce in the Crock Pot. Add the beef and slow cook on low heat for 8-10 hours.
Instant Pot: follow the same seasoning instructions, then sear the beef on the saute setting. Add the cooking liquid. Close the lid, make sure the vent is in the sealing position, and pressure cook on high for 50 minutes then natural release for 15 minutes before releasing the remaining pressure.
Nutrition
Serving: 1serving | Calories: 295kcal | Carbohydrates: 11.8g | Protein: 33.2g | Fat: 13.1g | Cholesterol: 89.4mg | Sodium: 674.3mg | Fiber: 3g | Sugar: 5.1g | Vitamin A: 54.7IU | Vitamin C: 11.6mg