Shredded Beef Recipe

Trim and season

Pat the chuck roast dry with paper towels. Trim excess large fat caps, leaving some fat for flavor. Combine kosher salt, black pepper, smoked paprika, ground cumin, and garlic powder in a small bowl. Rub the spice mixture all over the roast, pressing to adhere. Let rest at room temperature 20–30 minutes (or refrigerate up to overnight).

Sear the meat

Heat 2 tablespoons olive oil in a large heavy pot, Dutch oven, or skillet over medium-high heat until shimmering. Sear the roast on all sides, 3–4 minutes per side, until a deep brown crust forms. Remove roast and set aside.

Sauté onion and garlic

Reduce heat to medium. Add the sliced onion to the pot and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Stir in the tomato paste and cook 1 minute to deepen flavor.

Deglaze

Pour in the red wine (if using) to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce about 2–3 minutes. If not using wine, pour in 1/4 cup of the beef broth and scrape up fond.

Add liquids and aromatics

Return the seared roast to the pot. Add the remaining beef broth, Worcestershire sauce, and bay leaves. The liquid should come about halfway up the roast; add a bit more broth or water if needed.

Braise gently

Bring liquid to a gentle simmer. Cover the pot with a tight-fitting lid and braise in the oven at 300°F (150°C) for 3 to 3½ hours, or until the meat is fork-tender and easily shreds. Alternatively, simmer gently on the stovetop over low heat or cook in a slow cooker on low for 8 hours.

Shred the beef

Carefully transfer the roast to a cutting board or large bowl. Use two forks to shred the meat into bite-sized pieces, removing and discarding any large pieces of connective tissue. Skim or spoon off excess fat from the braising liquid if desired.

Reduce and season sauce

Place the braising liquid back on the stove over medium-high heat and simmer until slightly reduced and glossy, about 5–8 minutes. Stir in apple cider vinegar and brown sugar, taste and adjust seasoning with salt and pepper as needed.

Combine

Return the shredded beef to the pot with the reduced sauce and stir to coat. Warm for 2–3 minutes so the shredded meat absorbs the sauce.

Garnish and serve

Stir in chopped cilantro if using. Serve the shredded beef hot with lime wedges. Use for tacos, sandwiches, bowls, or alongside rice and beans.