Shredded Beef Recipe

Trim and season

Pat the chuck roast dry with paper towels. Trim any excessive fat if desired but leave some for flavor. Combine kosher salt, black pepper, smoked paprika, ground cumin, and dried oregano; rub the spice mix all over the roast to coat evenly.

Heat and sear

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add the olive oil. When the oil shimmers, sear the roast for 3–4 minutes per side until a deep brown crust forms. Work in batches if necessary to avoid crowding. Remove the roast to a plate.

Reduce heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and starting to brown, about 5–6 minutes. Add minced garlic and cook until fragrant, about 30 seconds.

Stir in brown sugar, soy sauce, Worcestershire sauce and apple cider vinegar; scrape up any browned bits from the bottom of the pot with a wooden spoon (deglaze). Pour in the beef broth and crushed tomatoes and add the bay leaves and red pepper flakes. Bring the liquid to a gentle simmer.

Oven or stovetop braise

Return the seared roast to the pot, nestling it into the liquid so it's at least two-thirds submerged. Bring the liquid back up to a simmer. Cover the pot with a tight-fitting lid and transfer to a 300°F (150°C) oven, or reduce heat on the stovetop to low so the liquid maintains a gentle simmer.

Braise until the beef is fork-tender and easily pulls apart, about 3 to 3 1/2 hours depending on roast size. Check once about halfway through to ensure the liquid hasn’t evaporated; add up to 1/2 cup additional beef broth or water if needed.

Carefully remove the roast from the pot onto a cutting board or large platter. Use two forks to shred the beef into bite-sized pieces, discarding any excessive fat or connective tissue. Reserve cooking liquid.

Skim off any excess fat from the surface of the pot liquid with a spoon. Return the shredded beef to the pot and stir to combine with the sauce. Simmer uncovered over low heat for 10–15 minutes to allow the shredded beef to absorb the sauce and thicken slightly. Adjust seasoning with additional salt and pepper to taste.

Stir in chopped cilantro or parsley if using, and squeeze a little lime over the meat before serving. Serve hot with lime wedges alongside tortillas, rice, or in sandwiches.