Description
A comforting shredded beef recipe simmered in a rich broth, perfect for family gatherings and versatile for various meals.
Ingredients
Scale
- 2 tsp. chili powder
- 2 tsp. ground cumin
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 (3 1/2- to 4-lb.) beef chuck roast
- 2 Tbsp. neutral oil
- 6 scallions, sliced
- 4 cloves garlic, sliced
- 2 Tbsp. tomato paste
- 1 Tbsp. adobo sauce
- 1/2 cup orange juice
- 3 cups low-sodium beef broth
- 1/2 cup fresh cilantro leaves, plus more for serving
- 1/4 cup fresh or dried oregano leaves
- Lime wedges, for serving
Instructions
- Preheat: Set your oven to 325°F (160°C).
- Combine Spices: In a small bowl, mix the chili powder, cumin, salt, and pepper.
- Prepare the Beef: Cut the roast into 4 pieces and season all sides generously with your spice mix.
- Sear: Heat oil in a large Dutch oven and sear the beef until a deep brown crust forms, about 1-2 minutes per side.
- Sauté: Lower the heat and add scallions and garlic; cook for 2 minutes until fragrant.
- Simmer: Add tomato paste, adobo sauce, and orange juice, scrapping up browned bits, then add broth, cilantro, and oregano, returning beef to pot.
- Roast: Bring to a simmer, partially cover, and roast for 3 hours.
- Final Touches: Uncover, roast for an additional hour until beef can be shredded; shred using two forks, season with salt, and garnish with cilantro. Serve with lime wedges.
- For Slow Cooker: Follow the same steps using a slow cooker for 8 hours on low after combining ingredients.
Notes
This dish is versatile for tacos, sandwiches, or rice bowls. Leftovers can be stored in the fridge or freezer for quick meals.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 90mg