Description
This Mexican Shredded Beef recipe features a tender chuck roast slow-cooked or braised in a flavorful blend of spices, fire-roasted tomatoes, and savory broth. Perfect for tacos, burritos, nachos, or rice bowls, this dish is rich in authentic Mexican flavors with a hint of smoky spice and a touch of warmth from cinnamon and cayenne. Make it ahead for easy meal prep, and enjoy a comforting, protein-packed meal that’s both hearty and gluten-free.
Ingredients
Scale
Beef and Seasonings
- 3 pounds chuck roast
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Sauté and Sauce
- 1 tablespoon olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon tomato paste
- 1/4 cup apple cider vinegar
- 1 cup beef broth
- 1 (14.5 oz) can fire-roasted diced tomatoes
Instructions
- Season and Sear the Beef: Pat the chuck roast dry with paper towels and season generously with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 3–4 minutes per side.
- Sauté Aromatics and Spices: Transfer the beef to a slow cooker or set aside if continuing in the Dutch oven. In the same pan, sauté the sliced onion until softened, about 5 minutes. Add the minced garlic, chili powder, cumin, smoked paprika, oregano, cinnamon, and cayenne pepper. Stir and cook for 1 minute until fragrant.
- Add Tomato Paste and Deglaze: Mix in the tomato paste and cook for an additional minute. Pour in the apple cider vinegar, scraping the browned bits from the pan to incorporate all the flavors.
- Add Liquids and Combine: Stir in the beef broth and fire-roasted diced tomatoes. Return the beef to the Dutch oven or pour the mixture over the beef in the slow cooker, fully combining the ingredients.
- Cook the Beef: For slow cooker method: Cover and cook on low for 8–10 hours or on high for 4–5 hours until the beef is tender and shreds easily. For oven method: Preheat oven to 300°F (150°C), cover the Dutch oven and braise in the oven for 3–3.5 hours until tender.
- Shred the Beef: Remove the beef from the cooking vessel and shred it with two forks. Return the shredded beef to the juices to soak up additional flavor before serving.
Notes
- Great for tacos, burritos, nachos, or rice bowls.
- Make ahead and refrigerate or freeze for convenient meal prep.
- Skim excess fat from the cooking liquid before serving if desired for a leaner dish.
