Shredded Beef Recipe

Prepare and season beef

Pat the chuck roast dry with paper towels. In a small bowl combine tomato paste, soy sauce, Worcestershire sauce, minced garlic, ground cumin, smoked paprika, dried oregano, onion powder, black pepper, and kosher salt. Rub the mixture all over the beef, massaging it into crevices. Let rest 15 minutes at room temperature or refrigerate up to 2 hours covered.

Sear beef

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

Braise

Lower heat to medium. Add remaining 1 tablespoon olive oil to the pot. Pour in beef broth and scrape up browned bits from the bottom with a wooden spoon. Return the roast to the pot. Add enough additional broth or water if needed so liquid comes about 1/3 to 1/2 way up the roast (do not fully submerge). Bring to a gentle simmer, cover with a tight-fitting lid, and reduce heat to low. Braise for 2 to 2.5 hours, or until the meat is fork-tender and pulls apart easily. Check once at about 1 hour and top up with a little water if liquid is too low.

Shred beef

Remove the roast to a cutting board or tray and let rest 10 minutes. Using two forks (or a stand mixer with paddle on low), shred the beef into bite-sized strands. Skim any excess fat from the braising liquid and reserve 1/2 cup of the liquid for mixing with the shredded beef to keep it moist. Return shredded beef to the pot or to a bowl and toss with the reserved braising liquid to taste (start with 1/4 cup, add more if needed).

Sauté onions and peppers

While the beef is braising (or after shredding if preferred), heat 1 tablespoon butter in a large skillet over medium-high heat. Add the sliced onion and bell peppers and sauté for 6–8 minutes, stirring occasionally, until softened and slightly caramelized. Season with 1/4 teaspoon kosher salt and red pepper flakes. Reduce heat if they begin to brown too quickly.

Combine and finish

Add the shredded beef to the skillet with the onions and peppers (or add the vegetables to the pot with the beef). Toss to combine and warm through for 2–3 minutes. Stir in fresh lime juice and chopped cilantro. Taste and adjust seasoning with additional salt, pepper, or more braising liquid as needed.

Serve the shredded beef mixture hot in warm tortillas or over rice. Top with sliced avocado, pickled jalapeños, extra cilantro, or a squeeze of lime. Leftovers will keep in an airtight container in the refrigerator for 3–4 days; reheat gently with a splash of broth to keep moist.