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.
Equipment
- Dutch oven
Ingredients
- 2½ lb beef shoulder chopped into ~3 inch blocks
- 4 cups broth beef recommended, but chicken/veg is fine as well
- ½ yellow onion rough chopped
- 1 bell pepper chopped
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1 Tbsp garlic powder
- 1 Tbsp oregano
- 1 Tbsp salt
- ½ Tbsp black pepper
- tortillas to 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.