Name: Shredded Beef
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 2 tsp. chili powder -; 2 tsp. ground cumin -; Kosher salt -; Freshly ground black pepper -; 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 from a can of chipotle chiles in adobo -; 1/2 c. orange juice -; 3 c. low-sodium beef broth -; 1/2 c. fresh cilantro leaves, plus more for serving -; 1/4 c. fresh or dried oregano leaves -; Lime wedges, for serving -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Shredded Beef

1. 2 tsp. chili powder -

2. 2 tsp. ground cumin -

3. Kosher salt -

4. Freshly ground black pepper -

5. 1 (3 1/2- to 4-lb.) beef chuck roast -

6. 2 tbsp. neutral oil -

7. 6 scallions, sliced -

8. 4 cloves garlic, sliced -

9. 2 tbsp. tomato paste -

10. 1 tbsp. adobo sauce from a can of chipotle chiles in adobo -

11. 1/2 c. orange juice -

12. 3 c. low-sodium beef broth -

13. 1/2 c. fresh cilantro leaves, plus more for serving -

14. 1/4 c. fresh or dried oregano leaves -

15. Lime wedges, for serving -

How to cook deliciously - Shredded Beef

1. Stage

Preheat oven to 325°. In a small bowl, combine chili powder, cumin, 3 1/2 teaspoons salt, and 1 teaspoon pepper. Cut roast into 4 pieces; season all over with spice mix.

2. Stage

In a large Dutch oven over medium-high heat, heat oil. Working in batches if needed, sear beef on all sides until a deep brown crust forms, 1 to 2 minutes per side. Transfer beef to a large plate.

3. Stage

Reduce heat to medium and add scallions and garlic to pot; season with 1/2 teaspoon salt. Cook, stirring occasionally, until fragrant, about 2 minutes. Add tomato paste and chile sauce and cook, stirring frequently, until warmed through, about 2 minutes. Stir in orange juice and scrape any browned bits from bottom of pot. Stir in broth, cilantro, and oregano and return beef to pot. Increase heat to high and bring to a simmer.

4. Stage

Partially cover with a lid and transfer pot to oven. Roast 3 hours. Uncover and continue to roast until meat easily shreds with a fork, about 1 hour more.

5. Stage

Shred meat in pot with 2 forks; season with salt. Top with cilantro and serve with lime wedges alongside.

6. Stage

In a small bowl, combine chili powder, cumin, 3 1/2 teaspoons salt, and 1 teaspoon pepper. Cut roast into 4 pieces; season all over with spice mix.

7. Stage

In a large slow cooker, combine scallions and garlic. Place beef on top.

8. Stage

In a large measuring cup or bowl with a pouring spout, whisk tomato paste, adobo sauce, orange juice, and broth. Pour over beef. Add cilantro and oregano. Cover with lid and cook on low 8 hours, or until beef is tender enough to shred with a fork.

9. Stage

Shred meat in slow cooker with 2 forks; season with salt. Top with cilantro and serve with lime wedges alongside.