Shredded Beef Recipe

Prepare beef

Pat the chuck roast dry with paper towels and season all over with 1 1/2 tsp kosher salt and 1/2 tsp black pepper.

Heat a Dutch oven or large heavy-bottomed pot over medium-high heat. Add 1 tablespoon olive oil. When shimmering, sear the roast 4–5 minutes per side until deeply browned. Remove roast and set aside.

Reduce heat to medium. Add the sliced onion, carrot, and celery to the pot. Cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring to avoid burning.

Stir in the tomato paste and cook 1 minute to caramelize slightly.

Pour in the red wine (if using) and scrape up browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce by half, about 2–3 minutes. If not using wine, skip this step and add 1/2 cup extra beef broth.

Add the beef broth, soy sauce, apple cider vinegar, bay leaves, cumin, smoked paprika, oregano, remaining 1/2 tsp kosher salt, remaining 1/2 tsp black pepper, and chili flakes (if using). Stir to combine.

Return the seared roast to the pot, nestling it partially into the liquid and vegetables. The liquid should come about halfway up the sides of the roast; add a bit more broth or water if necessary.

Bring to a gentle simmer, then cover with a tight-fitting lid and transfer to a 325°F (160°C) oven. Braise for 2 1/2 to 3 hours, or until the beef is fork-tender and easily pulls apart.

Alternatively, braise on the stovetop over low heat, maintaining a gentle simmer for the same amount of time.

Carefully transfer the roast to a cutting board or large bowl. Using two forks, shred the beef into bite-sized pieces, discarding any large bits of fat.

Skim any excess fat from the braising liquid. If you prefer a thicker sauce, remove the roast and vegetables, then simmer the braising liquid on the stovetop until reduced to your desired consistency (about 8–12 minutes).

Return the shredded beef to the pot with the reduced sauce and vegetables. Stir in the chopped cilantro and lime juice. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.

Serve the shredded beef hot. Use as filling for tacos, sandwiches, bowls, or serve over rice. Garnish with extra cilantro and a squeeze of lime if desired.