Shredded Chile Beef
Dive into the bold, smoky flavors of shredded chile beef, a slow-cooked masterpiece perfect for effortless weeknight dinners or crowd-pleasing gatherings. This recipe starts with tender beef chuck roast, seared to golden perfection and simmered low and slow in a vibrant sauce of chipotle peppers, diced tomatoes with green chiles, and aromatic spices like cumin, chili powder, and smoked paprika. The result is melt-in-your-mouth beef infused with layers of heat and depth, balanced with a splash of fresh lime juice for brightness. Ideal as a versatile filling for tacos, burritos, or sandwiches, or served simply with rice and beans, this dish will quickly become a favorite. With minimal prep time and hours of hands-off cooking, shredded chile beef is as easy to make as it is irresistible.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 4 Garlic cloves, minced
- 2 cups Beef broth
- 1 14-ounce can Canned diced tomatoes with green chiles
- 2 peppers Chipotle peppers in adobo sauce
- 1 teaspoon Ground cumin
- 1 tablespoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Oregano
- 2 tablespoons Fresh lime juice
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Trim any excess fat from the beef chuck roast and season it evenly with salt and black pepper on all sides.
Set a large heavy-bottomed skillet or Dutch oven over medium-high heat and add the olive oil. Once hot, sear the beef on all sides until browned, about 3-4 minutes per side. Transfer the seared beef to a slow cooker.
In the same skillet over medium heat, add the diced yellow onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, cooking for an additional 1 minute, until fragrant.
Pour in 1/2 cup of the beef broth to deglaze the skillet, scraping up any browned bits from the bottom. Transfer the onion, garlic, and broth mixture into the slow cooker with the beef.
Add the remaining beef broth, canned diced tomatoes with green chiles (including the juices), chipotle peppers in adobo sauce, ground cumin, chili powder, smoked paprika, and oregano to the slow cooker. Stir gently to combine.
Cover the slow cooker and set it to low heat. Cook for 6-8 hours, or until the beef is tender and easily shredded with a fork.
Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and stir it into the sauce.
Stir in the fresh lime juice and adjust seasoning with additional salt or spices as needed.
If desired, sprinkle chopped cilantro over the shredded chile beef before serving.
Serve hot as a filling for tacos, burritos, sandwiches, or alongside rice and beans.
Nutrition Facts
Calories |
3885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.7 g | 389% | |
| Saturated Fat | 114.1 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 8840 mg | 384% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 16.0 g | ||
| Protein | 257.8 g | 516% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 42.0 mg | 233% | |
| Potassium | 5056 mg | 108% | |
*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.
