Valentina Ablaev
This homemade shredded beef recipe makes the most delicious and easy comfort meal! Tender and juicy seasoned beef slow-cooked, making the perfect protein! The Mexican shredded beef is ideal for tacos, burritos, or even bowls!
This recipe consists of slow-cooked beef so tender it falls apart to the touch, just like our crockpot beef tips – except it’s made entirely in the Dutch oven in the stove! The meat pairs perfectly with our homemade avocado jalapeno sauce.
Tacos are some of our favorite recipes to make at home! Don’t get me wrong, there’s nothing like a delicious mexican restaurant, but there’s something about homemade carne asada and shredded beef tacos from scratch.
Fall in Love with Tender Beef
This shredded beef recipe could not be easier to make and it will be love at first bite, ya see what I did there? Thanks to the Dutch oven’s slow cooking method, it requires very little hands-on work, making it an excellent recipe for a busy day. Not to mention that the flavors are incredible and similar to what you would pay triple the amount for at a restaurant!
Ingredients for Shredded Beef
- Beef – chuck roast is perfect for making the ideal tender beef. For this recipe, we recommend cutting it into 4 pieces.
- Seasoning – a combination of brown sugar, paprika, italian seasoning, chili, coriander, cumin, salt, and pepper give this beef the perfect flavor.
- Garlic – fresh sliced garlic brings an incredible flavor to this dish.
- Broth – liquid is important to keep this beef juicy and tender, and beef broth adds a great flavor.
See the recipe card below for a full list of ingredients and quantities.
How to Make Shredded Beef
The easiest step-by-step instructions for mexican shredded beef:
- Cook the meat. Season chunks of beef in a dutch oven. Pour the broth and soy sauce over the meat and add the onion and garlic. Add the dutch oven with the lid on, to the oven at 400°F and cook for 30 minutes. Turn the heat down to 330°F and cook for 3 hours.
2. Shred the beef. At this point the beef should be fork-tender. Use two forks to shred the meat into small pieces.
Our Favorite Way to Serve This Beef:
- Take a large flour tortilla and add beef to half of it.
2. Fold the tortilla over and sear on both sides.
3. Cut in half and dip into sour cream or our homemade avocado sauce!
Shredded Beef Bowl
Make the most incredible bowl with this beef!
- Add some lime cilantro rice to a bowl.
- Top the rice with a hefty amount of shredded beef (don’t forget the juice).
- Top with your favorite toppings! Some of our favorites include fresh guacamole, or a side of tomato pico de gallo salsa. Finish off with some freshly chopped lettuce and enjoy!
Other Cooking Methods
Shredded beef in the Crockpot:
Add all ingredients to a crockpot and cook on low for 7-8 hours. Shred the beef and toast back into the liquids. Serve as desired.
Instant Pot Shredded Beef:
If you want to cook this beef quickly, the instant pot is the best way! Add everything to the instant pot, cook on high pressure for 30 minutes, and allow the high pressure to release naturally. This will take an additional 30 minutes, give or take a few!
How to Cook the Meat All Day:
Cook the beef all day – If you want to start the cooking process in the morning and have the beef cooking all day, it is super simple. Don’t cut the chuck roast into parts, keep it whole. Turn heat to 275 and cook for 7-8 hours. Then turn the heat to 400 and cook for 15-20 minutes, until crispy.
Shredded Beef Street Tacos – Yes!
Shredded beef tacos are our favorite way to enjoy this beef, it will be yours, too – promise! Here’s the best way to assemble them:
- To a taco-sized corn tortilla, add some shredded beef.
- Top with diced white onion, cilantro, and lots of freshly squeezed lime juice.
Bonus: If you want to make shredded beef quesadillas, simply add some shredded cheese to the tortilla! It is just as delicious!
Shredded Beef FAQs
Yes, you can use stew beef, but keep in mind smaller pieces will cook faster.
This recipe doesn’t require searing the sides, but you can do that!
For this recipe, we use chuck roast. You can trim it off if there is a lot of excess fat.
Store & Reheat
- Storage. Store leftovers in an airtight container and refrigerate for up to 5 days.
- Reheat. Warm up the leftovers in a hot pan and cook until reheated.
- Freeze. This beef is excellent for freezing! Once thoroughly cooled, add it to a freezer-safe container or bag and freeze. Store for up to 3 months. Reheat: Thaw the beef in the fridge overnight, add to a warm pan, and reheat. If the meat is too dry, add beef broth.
More Beef Recipes
If you enjoyed this shredded beef recipe, be sure to try our other easy and delicious beef recipes; here are some of our favorites:
If you tried this shredded beef recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Shredded Beef Recipe (Mexican)
Ingredients
- 3 pounds beef chuck cut into 4 parts (see note)
- 3 Tbsp brown sugar
- 2 tsp paprika
- 1 tsp italian seasoning
- 1 tsp chili powder
- 1 tsp coriander
- 2 tsp salt
- ½ tsp pepper
- ½ tsp cumin
- 5 garlic cloves sliced
- 1 medium onion thinly sliced
- 1 cup beef or chicken broth
- 2 Tbsp soy sauce
- 4 Tbsp butter sliced
To serve:
- 8-10 medium tortillas
- 1 portion of avocado jalapeno sauce
Instructions
- Add the beef chuck to a Dutch oven.
- Combine the brown sugar, paprika, italian seasoning, chili powder, coriander, salt, pepper, and cumin in a small bowl. Season the meat on all sides.
- Add the onion and garlic to the broth and soy sauce in the Dutch oven, and cover with the lid.
- Cook at 400°F for 30 minutes, turn the heat to 330°F, and cook for 3 hours until the meat is fall-apart tender.
- Pull apart the beef with two forks and mix with the remaining ingredients.
Make shredded beef tacos:
- Add a generous portion of the beef to half of a medium tortilla and fold over to close the tortilla.
- Add a medium skillet and cook the tortilla until crispy on both sides.
- To serve, dip the taco generously into our homemade cilantro avocado sauce.
- Serve and enjoy, friends!
Notes
- Cook the beef all day – If you would like to start the cooking process in the morning and have the beef cooking all day, it is super simple. DON’T cut the chuck roast into parts, keep it whole. Turn heat to 275 and cook for 7-8 hours. Then turn the heat to 400 and cook for 15-20 minutes, until crispy.
- Storage. Store leftovers in an airtight container and refrigerate for up to 5 days.
- Reheat. Warm up the leftovers in a hot pan and cook until reheated.
- Freeze. This beef is great for freezing! Once it is fully cooled, add to a freezer-safe container or bag, and freeze. Store for up to 3 months. Reheat: Thaw the beef in the fridge overnight and add to a warm pan and reheat. If the beef is too dry, add beef broth.
