My husband absolutely loves roast beef. He loves it with potatoes, on sandwiches, and now – in tacos. This recipe is super easy and delicious, and extremely versatile. I enjoy putting this roast beef in a fresh flour tortilla with avocado and some extra onion, but it can easily be used for whatever roast beef preference you have.
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Shredded Roast Beef Taco
Easy and delicious roast beef recipe that can be eaten standalone, as tacos, sandwiches, or whatever you prefer! Set it and forget it in your dutch oven.
4cupsbrothbeef recommended, but chicken/veg is fine as well
½yellow onionrough chopped
1bell pepperchopped
1Tbspcumin
1Tbspchili powder
1Tbspgarlic powder
1Tbsporegano
1Tbspsalt
½Tbspblack pepper
tortillasto serve
Instructions
Preheat your oven to 350°F
Heat avocado oil, or other neutral tasting high temperature oil, in your dutch oven over high heat on the stove. Add your beef chunks and sear on all sides.
Add onion, pepper, broth, and spices. Stirring to submerge and mix everything.
Cover and place the entire dutch oven inside the preheated oven for ~3 hours.
After 3 hours, check your beef. It should essentially fall apart tender. If not, or in doubt, allow it to bake another 30-60 minutes.
Remove the beef and shred thoroughly. At this point you can either add it back into the broth, or spoon over a portion of the broth onto the beef. The broth carries most of the flavor and moisture, and it is up to your preference if you want to add back all or only some.
Serve with tortillas, sourdough bread, or your preferred roast beef accompaniment.
Notes
Regarding the broth. For an extremely rich/strong beef flavor, I suggest 4 cups of beef broth. However this recipe is still extremely flavorful with 2 cups beef broth, 2 cups chicken broth. You can experiment and use whatever broth you happen to have on hand, and if necessary can supplement broth with water. Just note that you need about 4 cups of liquid, as a lot of it will be absorbed or evaporated during the cooking process, and you don’t want it to dry out.
