Shredded Beef

Name: Shredded Beef
Prep time: 15 min
Total time: 4 h 30 min
Yield: 6 - 8 serving(s)
Ingredients: 2 tsp. chili powder; 2 tsp. ground cumin; Kosher salt; Freshly ground black pepper; 1 (3 1/2- to 4-lb.) beef chuck roast; 2 tbsp. neutral oil; 6 scallions, sliced; 4 cloves garlic, sliced; 2 tbsp. tomato paste; 1 tbsp. adobo sauce from a can of chipotle chiles in adobo; 1/2 c. orange juice; 3 c. low-sodium beef broth; 1/2 c. fresh cilantro leaves, plus more for serving; 1/4 c. fresh or dried oregano leaves; Lime wedges, for serving

By Brooke CaisonUpdated: Mar 4, 2024

3.5

2 Ratings

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preview for This Shredded Beef Is The Best Way To Upgrade Your Taco Night

We’ve all grappled with this question: How can I make something taste great with little to no effort? When it comes to large cuts of beef, the only answer is cooking low and slow until the meat is tender enough to transform into shredded beef. The flavor profile for our shredded beef recipe mimics our carne asada with the use of garlic, scallions, orange juice, and chipotle chiles in adobo, making it the perfect addition to upgrade your taco night.

If you’ve ever made pulled pork or an Italian beef sandwich, the process for shredded beef is essentially the same. There are a few quick steps in the beginning—season and sear the meat, cook a few aromatics, and add some acid and broth—but the rest is hands-off as you let the beef cook in a low-heat oven for a few hours. The time in the oven allows the meat to become super-tender as the fat and connective tissues melt. If you need this to be even more hands-off, we’ve added instructions for how to do this in a slow cooker as well. Keep reading for a few more tips on how to perfect this Sunday:

What is the best cut for shredded beef?
Chuck roast is hands down the winner for maximum beefy flavor, the right amount of fattiness, and cost-effectiveness, but there are a few runner-ups that will yield a delicious result. Brisket is always a delicious choice, but it can be on the pricey side. Rump roast is also a decent backup, but be sure to snag a piece with decent fat marbling.

How much salt does shredded beef need?
The key to making large quantities of anything is adding the right amount of seasoning. A great rule of thumb for protein is to season with 1 teaspoon of kosher salt per pound. That means that the perfect amount could vary based on the size of the roast you get. Stick to the 1 teaspoon per pound ratio, and it will keep you from over- or under-seasoning the meat. Stick to coarse kosher salt for seasoning. If you plan on using Morton coarse kosher salt, you’ll only need a heaping 1/2 teaspoon per pound of meat.

Want to crank the heat up a notch?
If you’re into spice, there’s an easy way to give this recipe an extra kick. Instead of using just 1 tablespoon of adobo sauce, chop up one of the chiles (seeds and all) and add that to the pot with the sauce. You can also substitute canned green chiles if you can't find chipotle chile in adobo.

Serving shredded beef:
While this shredded beef is an obvious perfect addition to taco night, it also works perfectly added to your favorite leafy green salad, on top of a buttery, toasted brioche bun, or added to your burrito bowl.

Did you try making this? Let us know how it went in the comments!

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Yields:: 6 - 8 serving(s)
Prep Time:: 15 mins
Total Time:: 4 hrs 30 mins
Cal/Serv:: 447

Ingredients

2 tsp.
chili powder
2 tsp.
ground cumin
Kosher salt
Freshly ground black pepper
1
(3 1/2- to 4-lb.) beef chuck roast
2 tbsp.
neutral oil
6
scallions, sliced
4
cloves garlic, sliced
2 tbsp.
tomato paste
1 tbsp.
adobo sauce from a can of chipotle chiles in adobo
1/2 c.
orange juice
3 c.
low-sodium beef broth
1/2 c.
fresh cilantro leaves, plus more for serving
1/4 c.
fresh or dried oregano leaves
Lime wedges, for serving

Directions

For a Dutch Oven
1. Step 1Preheat oven to 325°. In a small bowl, combine chili powder, cumin, 3 1/2 teaspoons salt, and 1 teaspoon pepper. Cut roast into 4 pieces; season all over with spice mix.
2. Step 2In a large Dutch oven over medium-high heat, heat oil. Working in batches if needed, sear beef on all sides until a deep brown crust forms, 1 to 2 minutes per side. Transfer beef to a large plate.
3. Step 3Reduce heat to medium and add scallions and garlic to pot; season with 1/2 teaspoon salt. Cook, stirring occasionally, until fragrant, about 2 minutes. Add tomato paste and chile sauce and cook, stirring frequently, until warmed through, about 2 minutes. Stir in orange juice and scrape any browned bits from bottom of pot. Stir in broth, cilantro, and oregano and return beef to pot. Increase heat to high and bring to a simmer.
4. Step 4Partially cover with a lid and transfer pot to oven. Roast 3 hours. Uncover and continue to roast until meat easily shreds with a fork, about 1 hour more.
5. Step 5Shred meat in pot with 2 forks; season with salt. Top with cilantro and serve with lime wedges alongside.
For a Slow Cooker
1. Step 1In a small bowl, combine chili powder, cumin, 3 1/2 teaspoons salt, and 1 teaspoon pepper. Cut roast into 4 pieces; season all over with spice mix.
2. Step 2In a large slow cooker, combine scallions and garlic. Place beef on top.
3. Step 3In a large measuring cup or bowl with a pouring spout, whisk tomato paste, adobo sauce, orange juice, and broth. Pour over beef. Add cilantro and oregano. Cover with lid and cook on low 8 hours, or until beef is tender enough to shred with a fork.
4. Step 4Shred meat in slow cooker with 2 forks; season with salt. Top with cilantro and serve with lime wedges alongside.