Dutch Oven Mexican Shredded Beef
Make this easy Mexican Shredded Beef recipe in your dutch oven and use it for dozens of meals! It's juicy, savory, and loaded with flavor!
- Prep time
- 10 min
- Cook time
- 3 hr
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 teaspoon cayenne pepper
- 1 teaspoon Tajin seasoning (ad)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 3 pound chuck roast
- 1 onion (sliced in quarters)
- 1 can (14 ounces fire roasted tomatoes)
- 3 Tablespoons lime juice
- 16 ounces beef stock
- 2 or 3 mini sweet peppers (optional)
Instructions
- 1
Preheat oven to 350 degrees.
- 2
In a small bowl, mix spices together.
- 3
Rub spice mix on both sides of chuck roast and place in a dutch oven or slow cooker.
- 4
Place quartered onions on the sides of the meat in pot.
- 5
Add fire roasted tomatoes on each side of the beef.
- 6
Pour beef stock and lime juice on the side until it covers the bottom of the pot and the cooking liquid rises to the top of the meat. Add sweet peppers if desired. (optional)
- 7
Put a lid on the dutch oven and place it in the oven for 3 hours on 350 degrees. If using a slow cooker, set it to 8 hours.
- 8
At the end of the cooking time, uncover pot and shred meat directly in the pot by using 2 forks to pull it apart. It should pull apart easily if cooked properly.
- 9
Remove excess fat from the meat and discard. Smash the onions and stir with cooked tomatoes and beef to create a tasty tomato sauce or gravy.