Hot & Spicy Shredded Beef Recipe

Season the roast

Pat the chuck roast dry with paper towels. Combine kosher salt, black pepper, ground cumin, smoked paprika, garlic powder and onion powder in a small bowl. Rub the spice mixture evenly over all sides of the roast. Let rest at room temperature for 20–30 minutes (or refrigerate up to overnight).

Sear the beef

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tablespoon olive oil. When shimmering, sear the roast 3–4 minutes per side until well browned on all sides. Transfer roast to a plate.

Sauté onion and garlic

Reduce heat to medium; add remaining 1 tablespoon olive oil to the pot. Add the chopped yellow onion and sauté 5–7 minutes until softened and starting to brown. Add the minced garlic and cook 30–45 seconds until fragrant, stirring to avoid burning.

Deglaze and combine

Stir in the tomato paste and cook 1 minute. Pour in the beef broth while scraping up browned bits from the bottom with a wooden spoon. Add Worcestershire sauce, apple cider vinegar, chopped chipotle chiles, adobo sauce, crushed red pepper flakes and hot sauce. Stir to combine.

Braise the roast

Return the seared roast to the pot, nestling it into the liquid. Bring to a gentle simmer, then cover and either: (a) transfer to a 300°F (150°C) oven and braise 2.5–3 hours until fork-tender, or (b) simmer gently on the stovetop over low heat for 2.5–3 hours. Alternatively, cook in a slow cooker on LOW for 6–8 hours. Check once or twice and add up to 1/2 cup additional broth if liquid reduces too much.

Shred the beef

Remove the roast from the pot and place on a cutting board. Use two forks to shred the meat into bite-sized strands, discarding any large pieces of fat. Return shredded beef to the pot with the braising liquid.

Reduce & adjust seasoning

Over medium heat, simmer the shredded beef in the braising liquid uncovered for 8–12 minutes to slightly reduce and concentrate flavors. Stir in the lime juice, chopped cilantro, and honey or brown sugar if using. Taste and adjust salt and heat—add salt to taste and more hot sauce or red pepper flakes if you want it spicier.

Serve

Serve hot and saucy. Use as filling for tacos, burritos, sandwiches, or rice bowls. Garnish with extra cilantro and lime wedges.