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Chipotle Shredded Beef

Rich, smoky chipotle shredded beef that transforms tough cuts into fork-tender perfection, perfect for tacos, nachos, and more
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Prep Time 15 minutes
Cook Time 3 minutes
Servings: 8
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Beef
  • 3-4 lbs chuck roast or beef shoulder
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
For the Chipotle Sauce
  • 3-4 chipotle peppers in adobo sauce
  • 2 tablespoons adobo sauce
  • 1 cup beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • salt and pepper to taste

Method
 

  1. Season chuck roast generously with salt and pepper on all sides. Heat olive oil in a large skillet over medium-high heat until it shimmers. Sear the beef for 3-4 minutes per side until you achieve a beautiful golden-brown crust.
  2. In the same skillet with the browned bits, add diced onions and cook for 5 minutes until translucent and fragrant. Add minced garlic and cook for another minute until aromatic.
  3. In a blender, combine chipotle peppers, adobo sauce, beef broth, diced tomatoes, cumin, smoked paprika, and oregano. Blend until smooth and well combined. Taste and adjust seasoning.
  4. Transfer the seared beef to your slow cooker and pour the sautéed onions and garlic over top. Add the chipotle sauce, ensuring the beef is mostly covered. Cook on low for 6-8 hours or high for 3-4 hours until beef easily shreds with two forks and reaches internal temperature of 200°F.
  5. Remove the beef from the slow cooker and let it rest for 10 minutes before shredding with two forks. Return the shredded beef to the cooking liquid and mix gently. Taste and adjust seasoning if needed.

Notes

Time-saving tip: Prepare in slow cooker in the morning for dinner. Don't skip searing the beef for deep flavor. Cook on low heat to ensure tenderness. Let meat rest 10 minutes before shredding. Store leftovers in refrigerator for up to 4 days or freeze for up to 3 months. Can substitute chipotle peppers with 2 tsp chipotle powder plus 1 tbsp tomato paste. Can also cook in oven at 325°F for 3-4 hours in covered Dutch oven.