Shredded Beef Soft Tacos
I have to say, I think I have finally perfected my shredded beef. This batch turned out so good that I could have eaten the beef straight from my Dutch oven. It was tender, juicy, and so full of flavor. These soft tacos were so amazing that we ate them two days in a row for dinner – we all LOVED them. If you like shredded beef, I highly recommend you try this recipe.
Shredded Beef Soft Tacos:
- 1-2 tsp olive oil
- 2 lb lean chuck roast (trim most of the outside fat off)
- Cumin, to taste
- Chili powder, to taste
- Paprika, to taste
- Oregano, to taste
- Coriander, to taste
- Sea salt and freshly cracked pepper, to taste
- 2 cups of beef broth (plus more if needed)
- 1 7 oz can of whole green chiles
- 1 jalapeño, seeded, deveined, and chopped
- A handful of fresh cilantro, chopped
- 6 cloves of garlic, minced
How to Make Shredded Beef Soft Tacos
Preheat the oven to 300 degrees.
Heat the olive oil in a Dutch oven over medium-high heat. Trim the outside fat off of the chuck roast. Season the chuck roast evenly with cumin, chili powder, paprika, oregano, coriander, sea salt, and freshly cracked pepper on both sides of the roast.
Place the beef in the hot Dutch oven for 2-3 minutes on each side to sear the meat.
Add the beef broth, whole green chiles, jalapeno, cilantro, and minced garlic. Place the lid on the Dutch oven and place it into the oven for 2-3 hours making sure to check each hour to make sure you don’t need to add more broth.
The beef is done when the meat is tender and shreds easily with a fork. Carefully, remove any fat that you see in the beef then shred the beef using a fork.
- Small flour tortillas
- Refried beans, warmed
- Lettuce, shredded
- Extra sharp cheddar cheese, shredded
- Grape tomatoes, halved
- Green onions
- Roasted tomato salsa
Click here for a printable version of this recipe – For the Love of Cooking.net
I made these last night and they were delicious! Thanks for another great recipe!
sounds amazing! anyway you can make this in a crockpot??
Can you by chance tell me an approximate on the pice? 1/4t maybe?
Depending on the size of the roast it could be either 1/2 tsp or 1 tsp. I basically just sprinkle it evenly over both sides of the roast. I hope this helps and that you love it as much as my family does.
Thanks Pam for the quick response. This is on my menu for Tues. Can’t wait!
Made last week and it was very yummy and I even forgot to put the garlic in…remembered when it had about 45 minutes left so I threw it in but I’m sure it’ll be even yummier if I leave it in there the whole time. And I used 2/3 tsp of all the spices and could possibly do 3/4 tsp next time. Thanks for the great recipe. You are 2 for 2 that I’ve tried! I have the lemon thyme chicken on the menu for next week!
OMG. Made these tonight and they are SO GOOD. My 4 year old daughter declared them BEST TACOS EVER.
Another fantastic recipe. I get the daily recipes on my iPhone and I use that as my list when I go to the grocery store. I was going to make the rellenos with the leftover meat but my husband ate it all. He said the meat was better than a steak.
How many people does this feed? It looks delicious!
It served about 8 people. I hope this helps.
I have the pickiest family of 3 guys and after a trip to Phoenix we had to have shredded beef taco’s not made with hamburger like usual. This recipe is the best I have found on web and I am making it again today. Can’t wait to eat tonight and there will be no leftovers we eat it all!!!!!!
What temperature do you cook the meat at in the oven?
As stated in the recipe instructions, you cook the beef at 300 degrees.