Cowboy Shredded Beef
Get ready to elevate your mealtime with this hearty, flavor-packed Cowboy Shredded Beef! This recipe takes tender beef chuck roast and slow-cooks it to perfection in a rich, smoky, and slightly tangy sauce featuring ingredients like Worcestershire sauce, smoked paprika, cumin, and a touch of brown sugar for balanced depth. The beef becomes irresistibly juicy and fork-tender after hours in the oven, making it ideal for shredding. Infused with the flavors of caramelized onions, garlic, and a savory tomato-based broth, this one-pot wonder is perfect for serving in sandwiches, tacos, or over creamy mashed potatoes. With minimal prep and maximum flavor, this oven-braised dish is a go-to recipe for comforting, crowd-pleasing dinners.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 1 large Yellow onion, sliced
- 4 pieces Garlic cloves, minced
- 1 cup Beef broth
- 2 tablespoons Tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Smoked paprika
- 1.5 teaspoons Chili powder
- 1 teaspoon Cumin
- 1 tablespoon Brown sugar
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Pat the beef chuck roast dry with paper towels, then season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper on all sides.
In a large Dutch oven or heavy-duty oven-safe pot, heat the olive oil over medium-high heat.
Sear the beef on all sides until deeply browned, about 3-4 minutes per side. Remove the beef and set aside.
Reduce the heat to medium and add the sliced onion to the pot. Sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the tomato paste, smoked paprika, chili powder, cumin, Worcestershire sauce, and brown sugar to the pot. Stir well to combine and cook for 1-2 minutes until the mixture darkens slightly.
Pour in the beef broth, scraping up any brown bits from the bottom of the pot with a wooden spoon.
Return the seared beef to the pot, nestling it into the broth. Ensure the liquid covers about 2/3 of the roast. If necessary, add a bit of water.
Cover the pot with a tight-fitting lid and transfer it to a preheated oven at 325°F (160°C).
Cook for 4 hours, or until the beef is fork-tender and easily shreds. Check the liquid level occasionally, adding a splash of water if needed to prevent drying out.
Remove the pot from the oven and transfer the beef to a large bowl. Shred the meat using two forks, discarding any large pieces of fat.
Return the shredded beef to the pot, stirring it into the rich cooking liquid. Taste and adjust seasoning with additional salt or pepper if needed.
Serve the Cowboy Shredded Beef warm as a filling for sandwiches, tacos, or alongside your favorite sides. Enjoy!
Nutrition Facts
Calories |
3870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.8 g | 387% | |
| Saturated Fat | 113.6 g | 568% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 6949 mg | 302% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 22.6 g | ||
| Protein | 252.5 g | 505% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 42.3 mg | 235% | |
| Potassium | 4792 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
