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Tender shredded beef cooked with onions, garlic, citrus, crushed tomatoes, and bold spices for tacos, burritos, and quesadillas.

The Best Versatile Shredded Beef

5 from 1 vote
This shredded beef is tender, flavorful, and perfect for tacos, quesadillas, burritos, bowls, or dipping into extra sauce. Chuck roast is seared and slow cooked with onions, garlic, citrus, crushed tomatoes, beef bouillon, and a bold seasoning blend until it falls apart.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6
Course: dinner
Cuisine: mexican inspired
Ingredients Method Notes

Ingredients
  

  • 3 pounds chuck roast
  • 1 white onion sliced
  • 6 garlic cloves minced
  • Juice of 1 orange
  • 2 tablespoons lime juice
  • 1 14 oz can crushed tomatoes
  • 2 cups water + 2 teaspoons beef bouillon
  • Avocado oil for searing
  • Kosher salt to taste
  • 1 1/2 tablespoons chili powder
  • 1/2 tablespoon chipotle chili powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 1/2 teaspoons cumin
  • 1 teaspoon coriander
  • 1 teaspoon black pepper

Method
 

  1. In a small bowl, mix together the chili powder, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, coriander, and black pepper. Set aside.
  2. Pat the chuck roast dry with paper towels. Cut into large chunks and generously season with kosher salt.
  3. Heat 1 tablespoon avocado oil in a Dutch oven over medium-high heat.
  4. Once hot, add the chuck roast in batches. Do not overcrowd the pot. Sear for 2–3 minutes per side, then remove and set aside.
  5. Turn the heat down to medium. Add about 2 tablespoons of the seasoning blend and cook for about 30 seconds until fragrant.
  6. Add the sliced onion and a pinch of kosher salt. Sauté for 3–4 minutes. If the seasonings start sticking, add a splash of beef broth to loosen the bottom of the pot.
  7. Add the minced garlic and sauté for about 30 seconds until fragrant.
  8. Pour in the orange juice, lime juice, crushed tomatoes, water, and beef bouillon.
  9. Add the chuck roast back to the pot and bring to a simmer.
  10. Cover and cook on low for 3–4 hours, or until the beef is tender and easily shreds.
  11. Remove the beef and shred.
  12. While shredding the beef, reduce the sauce over medium-high heat for 5–6 minutes. Adjust seasoning if needed.
  13. Pour some of the sauce over the shredded beef and mix well.
  14. Serve warm in tacos, quesadillas, burritos, bowls, or with the remaining sauce for dipping.

Notes

  • Reserve the extra sauce for dipping tacos or quesadillas.
  • You can also spoon the sauce into burritos or rice bowls.
  • Chuck roast works best because it becomes tender after slow cooking.
  • If using beef broth instead of bouillon and water, adjust salt to taste.