I have to say, I think I have finally perfected my shredded beef. This batch turned out so good that I could have eaten the beef straight from my Dutch oven. It was tender, juicy, and so full of flavor. These soft tacos were so amazing that we ate them two days in a row for dinner – we all LOVED them. If you like shredded beef, I highly recommend you try this recipe (that means you Dawn).
- 1-2 tsp olive oil
- 2 lb lean chuck roast (trim most of the outside fat off)
- Cumin, to taste
- Chili powder, to taste
- Paprika, to taste
- Oregano, to taste
- Coriander, to taste
- Sea salt and freshly cracked pepper, to taste
- 2 cups of beef broth (plus more if needed)
- 1 7 oz can of whole green chiles
- 1 jalapeño, seeded, de-veined, and chopped
- 6 cloves of garlic, minced
Preheat the oven to 300 degrees.
Heat the olive oil in a Dutch oven over medium high heat. Trim the outside fat off of the chuck roast. Season the chuck roast evenly with cumin, chili powder, paprika, oregano, coriander, sea salt, and freshly cracked pepper on both sides of the roast. Place them beef in the hot Dutch oven for 2-3 minutes on each side to sear the meat. Add the beef broth, whole green chiles, jalapeno, cilantro, and minced garlic. Place the lid on the Dutch oven and place into the oven for 2-3 hours making sure to check each hour to make sure you don’t need to add more broth. The beef is done when the meat is tender and shreds easily with a fork. Carefully, remove any fat that you see in the beef then shred the beef using a fork.
- Small flour tortillas
- Refried beans, warmed
- Lettuce, shredded
- Extra sharp cheddar cheese, shredded
- Grape tomatoes, halved
- Green onions
- Roasted tomato salsa
Click here for a printable version of this recipe – For the Love of Cooking.net