Mexican Shredded Beef (Barbacoa-Style)

Instructions:

1. Season the chuck roast generously with salt and pepper.
2. Heat the oil in a large pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned.
3. Add the onions and garlic; sauté until fragrant and softened.
4. Pour in the beef broth, chili powder, cumin, oregano, smoked paprika, bay leaves, chipotle peppers, tomatoes, and diced bell pepper.
5. Cover and simmer on low for 3 to 4 hours, or until the beef is tender enough to shred easily with a fork.
6. Remove the bay leaves, shred the beef, and mix it back into the flavorful sauce.
7. Serve hot in tacos, burritos, bowls, or any of your favorite dishes.

Variations

• Use short ribs or brisket for an even richer flavor.
• Add a splash of apple cider vinegar or lime juice for brightness.
• Swap diced tomatoes for fire-roasted tomatoes for smokier depth.
• Include a cinnamon stick for an authentic, subtly sweet barbacoa note.
• Use the Instant Pot: Cook on high pressure for 60 minutes with a 15-minute natural release.

Tips

• Searing the beef first creates deeper flavor in the final dish.
• If the sauce is too thin after shredding, simmer uncovered to reduce and thicken.
• Make ahead—the flavor intensifies beautifully overnight.
• Skim excess fat from the surface before shredding for a cleaner sauce.
• Freeze leftovers in their sauce for up to 3 months; they reheat perfectly for fast meals.