Chuck Roast Shredded Taco Meat (Stovetop Barbacoa-Style)

Ingredients

• 3–3 1/2 lb beef chuck roast (or chuck steak), cut into 3–4 large chunks
• 2 1/2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 1 tbsp neutral oil (avocado/canola)
• 1 large onion, sliced
• 6 cloves garlic, smashed
• 2 tbsp tomato paste
• 2 tsp ground cumin
• 2 tsp dried oregano (Mexican oregano if you have it)
• 1 1/2 tsp smoked paprika (or regular paprika)
• 1/4 tsp ground cloves (optional but classic)
• 1/4 tsp ground cinnamon (optional)
• 2 chipotle peppers in adobo, minced, plus 1 tbsp adobo sauce (use 1 pepper for milder)
• 2 tbsp apple cider vinegar (or lime juice)
• 1 1/2 cups beef broth (or water)
• 2 bay leaves
• 1 tbsp fish sauce or Worcestershire (optional, for depth)
• 1/2 cup chopped cilantro
• 1 lime, cut into wedges
• Warm corn tortillas
• Diced onion, salsa, and sliced radishes (optional)

Instructions

1. Pat the chuck dry and season all over with the salt and pepper. Let it sit 10 minutes while you heat the pot.
2. Heat a Dutch oven (or heavy pot with lid) over medium-high heat until hot. Add the oil.
3. Sear the beef pieces until deeply browned on 2–3 sides, 3–5 minutes per side. You’re looking for a dark crust (it should smell toasty, not burnt). Transfer beef to a plate.
4. Lower heat to medium. Add the sliced onion and a pinch of salt; cook, scraping up browned bits, until softened and lightly golden, 6–8 minutes.
5. Add garlic and tomato paste; cook 1 minute until the paste darkens slightly and smells sweet.
6. Stir in cumin, oregano, paprika, (cloves/cinnamon if using), and chipotle + adobo; cook 30 seconds until fragrant.
7. Add vinegar, broth, bay leaves, and fish sauce/Worcestershire if using; scrape the bottom well.
8. Nestle the beef back in. Liquid should come about 1/3–1/2 way up the meat; add a splash more broth/water if needed.
9. Bring to a gentle simmer, then cover and cook on low (barely bubbling) until the meat shreds easily with a fork, 2 1/2–3 1/2 hours. Check occasionally: you want a quiet simmer, not a rolling boil.
10. Transfer beef to a tray or bowl. Shred with two forks, discarding any large fatty lumps.
11. Simmer the braising liquid uncovered 5–10 minutes to concentrate. Taste and adjust: more salt for punch, a splash of vinegar/lime for brightness.
12. Return shredded beef to the pot and toss to coat. Cook 2 minutes so the meat drinks up the sauce; it should be juicy, not soupy.
13. Serve in warm tortillas with cilantro and a squeeze of lime. For best texture, spoon a little extra cooking juice over the meat right before serving.

Notes

Make-ahead: This gets better overnight. Chill, then skim off solidified fat before reheating. Slow cooker: Sear beef and build the onion/spice base in a skillet, then transfer everything to a slow cooker. Cook low 8 hours or high 4–5 hours until shreddable. Instant Pot: Sear on Sauté, build the base, then pressure cook on High 60 minutes with natural release 15 minutes. Reduce the liquid on Sauté after shredding. Heat control: Chipotle varies—start with 1 pepper for mild, 2 for medium, 3 for hot. Texture upgrade: Spread shredded beef on a sheet pan, broil 2–4 minutes until the edges crisp, then toss with a splash of the juices.