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Preheat your oven to 325°F (160°C).

Season the beef chunks generously with salt, black pepper, garlic powder, onion powder, paprika, and dried oregano.

Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the seasoned beef on all sides until it is nicely golden brown. This should take about 2-3 minutes per side. Remove the seared beef from the pot and set aside.

Add the chopped yellow onion, carrots, celery, and minced garlic to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.

Deglaze the pot by pouring in the beef broth and water. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits.

Stir in the Worcestershire sauce and add the bay leaf to the pot. Bring the liquid to a gentle simmer.

Return the seared beef chunks to the pot, ensuring they are mostly submerged in the liquid.

Cover the pot tightly with a lid and transfer it to the preheated oven. Cook for 3 hours, or until the beef is fork-tender.

Carefully remove the pot from the oven. Discard the bay leaf.

Using two forks, shred the tender beef directly in the pot, allowing it to absorb the flavorful cooking liquid.

Serve the shredded beef chuck roast as desired – it's excellent in tacos, over rice, in wraps, or mixed with pasta.


Preheat your oven to 325°F (160°C).

Season the beef chunks generously with salt, black pepper, garlic powder, onion powder, paprika, and dried oregano.

Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the seasoned beef on all sides until it is nicely golden brown. This should take about 2-3 minutes per side. Remove the seared beef from the pot and set aside.

Add the chopped yellow onion, carrots, celery, and minced garlic to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.

Deglaze the pot by pouring in the beef broth and water. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits.

Stir in the Worcestershire sauce and add the bay leaf to the pot. Bring the liquid to a gentle simmer.

Return the seared beef chunks to the pot, ensuring they are mostly submerged in the liquid.

Cover the pot tightly with a lid and transfer it to the preheated oven. Cook for 3 hours, or until the beef is fork-tender.

Carefully remove the pot from the oven. Discard the bay leaf.

Using two forks, shred the tender beef directly in the pot, allowing it to absorb the flavorful cooking liquid.

Serve the shredded beef chuck roast as desired – it's excellent in tacos, over rice, in wraps, or mixed with pasta.
