Shredded Beef Recipe

Trim and season

Pat the chuck roast dry with paper towels. Trim any excessive fat, leaving a thin layer for flavor. Combine kosher salt, black pepper, cumin, paprika, and garlic powder in a small bowl and rub the mixture evenly over all sides of the beef.

Sear the beef

Heat 1 tablespoon olive oil in a large heavy pot or Dutch oven over medium-high heat until shimmering. Sear the roast 3–4 minutes per side, or until a deep brown crust forms. Use tongs to turn and brown the edges. Remove the beef to a plate.

Sauté aromatics

Reduce heat to medium. Add the sliced onion to the pot and cook 5–7 minutes, stirring occasionally, until softened and beginning to caramelize. Add the minced garlic and chopped chipotle (if using) and cook 30–45 seconds until fragrant.

Deglaze and build sauce

Stir in the tomato paste and cook 1 minute. Pour in 1/2 cup of the beef broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. Add the remaining beef broth, Worcestershire sauce, apple cider vinegar, and the bay leaf. Stir to combine.

Braise

Return the seared roast to the pot, nestling it into the liquid. The liquid should come about halfway up the sides of the meat; add up to 1/2 cup more broth if needed. Bring to a gentle simmer, then cover and reduce heat to low. Simmer gently for 2 to 2 1/2 hours, or until the beef is fork-tender and easily pulls apart. Alternatively, bake covered in a 300°F (150°C) oven for the same time.

Shred the beef

Remove the meat to a cutting board or large plate. Let rest 5 minutes, then use two forks to shred the beef into bite-sized pieces. Remove and discard the bay leaf.

Reduce and finish sauce

While the beef rests, increase the pot heat to medium-high and simmer the braising liquid until reduced and slightly thickened, about 8–10 minutes. Taste and adjust seasoning with salt and pepper. If you prefer moister shredded beef, reserve up to 1 cup of the reduced cooking liquid to mix back into the shredded meat.

Combine and garnish

Return shredded beef to the pot or bowl with some of the reserved sauce and toss to coat. Stir in the chopped cilantro. Serve hot with lime wedges alongside for squeezing over. Use shredded beef in tacos, sandwiches, bowls, or as desired.