Shredded Chipotle Beef
Shredded Chipotle Beef
Ingredients
For the Chuck Roast
- 3 pounds chuck roast
- as needed salt
- as needed black pepper
- as needed garlic powder
- 1 tablespoon ghee, or oil of choice
- 2 bay leaves
For the Braising Liquid
- 1 1/2 cups beef broth
- 3 chipotles in adobo sauce, adjust to taste
- 1 tablespoon adobo sauce
- 2 tablespoons minced garlic
- 2 tablespoons apple cider vinegar
- 1 tablespoon lime juice, from 1 lime
- 2 tablespoons cumin
- 2 tablespoons Mexican oregano
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1/2 tablespoon salt
- 1/2 tablespoon black pepper
Instructions
- 1
Prepare the braising liquid: In a blender or food processor, combine the beef broth, chipotles in adobo sauce, adobo sauce, minced garlic, apple cider vinegar, lime juice, cumin, Mexican oregano, onion powder, garlic powder, salt, and black pepper. Blend until smooth. Set aside.
⏱️ 5 min
- 2
Prepare and sear the chuck roast: Pat the chuck roast thoroughly dry with paper towels. Season heavily on all sides with salt, black pepper, and garlic powder. Heat the ghee (or oil of choice) in a large skillet over medium-high heat. Once hot, sear the chuck roast for 3-4 minutes per side, until a deep brown crust forms.
⏱️ 10 min
- 3
Slow cook the beef: Pour a layer of the prepared braising liquid into the bottom of a crockpot (slow cooker). Carefully place the seared chuck roast into the crockpot. Pour the remaining braising liquid over the roast and add the bay leaves. Cover and cook on high for 4-6 hours, or until the beef is fork tender and easily falls apart.
⏱️ 240 min
- 4
Shred and serve: Once cooked, remove the chuck roast from the crockpot and let it cool for a few minutes. Using two forks, shred the beef until completely pulled apart. Add some of the cooking liquid from the crockpot over the shredded beef to keep it moist and flavorful. Serve with your favorite accompaniments like tacos, bowls, or burritos.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Shredded Chipotle Beef
For the Chuck Roast
- 3 pounds chuck roast
- as needed salt
- as needed black pepper
- as needed garlic powder
- 1 tablespoon ghee, or oil of choice
- 2 bay leaves
For the Braising Liquid
- 1 1/2 cups beef broth
- 3 chipotles in adobo sauce, adjust to taste
- 1 tablespoon adobo sauce
- 2 tablespoons minced garlic
- 2 tablespoons apple cider vinegar
- 1 tablespoon lime juice, from 1 lime
- 2 tablespoons cumin
- 2 tablespoons Mexican oregano
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1/2 tablespoon salt
- 1/2 tablespoon black pepper
Instructions
- 1
Prepare the braising liquid: In a blender or food processor, combine the beef broth, chipotles in adobo sauce, adobo sauce, minced garlic, apple cider vinegar, lime juice, cumin, Mexican oregano, onion powder, garlic powder, salt, and black pepper. Blend until smooth. Set aside.
⏱️ 5 min - 2
Prepare and sear the chuck roast: Pat the chuck roast thoroughly dry with paper towels. Season heavily on all sides with salt, black pepper, and garlic powder. Heat the ghee (or oil of choice) in a large skillet over medium-high heat. Once hot, sear the chuck roast for 3-4 minutes per side, until a deep brown crust forms.
⏱️ 10 min - 3
Slow cook the beef: Pour a layer of the prepared braising liquid into the bottom of a crockpot (slow cooker). Carefully place the seared chuck roast into the crockpot. Pour the remaining braising liquid over the roast and add the bay leaves. Cover and cook on high for 4-6 hours, or until the beef is fork tender and easily falls apart.
⏱️ 240 min - 4
Shred and serve: Once cooked, remove the chuck roast from the crockpot and let it cool for a few minutes. Using two forks, shred the beef until completely pulled apart. Add some of the cooking liquid from the crockpot over the shredded beef to keep it moist and flavorful. Serve with your favorite accompaniments like tacos, bowls, or burritos.
⏱️ 5 min