Mexican shredded beef is a dream for both taco lovers and leftover lovers. This recipe for slow cooked chuck roast makes the best shredded beef tacos. Braise in the oven until the beef falls apart into tender shreds, swimming in a rich and flavorful sauce.
Pat the chuck roast very dry, then divide into 6 pieces. Trim away any excessively large fat deposits and discard. Generously season each piece with salt and pepper.
Heat a dutch oven over medium high heat. Add half the chuck roast pieces in a single layer and sear 4-5 minutes, or until a deep golden brown crust forms. Turn the pieces and sear on at least 1 more side. Using tongs, remove the pieces to a plate and set aside and repeat with the remaining pieces.
Add the onions and cook, stirring occasionally, until starting to soften, 3 minutes. Add the garlic and cook, stirring constantly, for 1 minute.
Add the tomato paste, chili powder, cumin, paprika, coriander, and oregano; work the tomato paste and spices into the onions until the tomato paste is fully incorporated and deepens slightly in color, 2 minutes.
Pour in 1 cup of beef broth to deglaze the pot. Stir and scrape the bottom of the pot until it appears “clean. Pour in the remaining broth, as well as the orange and lime juices. Give everything a good stir.
Nestle the browned chuck roast pieces into the liquid. Increase the heat to high and bring the liquid to a boil. Cover and transfer the pot to the oven.
Braise 3-4 hours, until the beef is very tender and easily pulls using the tines of a fork.
Remove the beef pieces using a slotted spoon. Place on a cutting board in a shallow bowl and shred using two forks.
Optional: whisk the cornstarch and water until smooth to create a slurry. Pour the slurry into the sauce and whisk to combine. Simmer over medium heat until the sauce thickens.
Return the shredded beef to the pot and toss with the sauce.
Layer the shredded beef into warm flour tortillas and garnish with your favorite taco toppings. Enjoy!
Notes
Nutrition Information reflects shredded beef only.