A delicious and flavorful recipe for crispy shredded beef, perfect for tacos or served over rice.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:3 hours
Total Time:3 hours 15 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Oven
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 pounds beef chuck roast
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
1/4 cup soy sauce
1/4 cup beef broth
1 tablespoon brown sugar
1 tablespoon rice vinegar
1 tablespoon cornstarch
2 tablespoons water
Green onions, chopped (for garnish)
Instructions
Preheat your oven to 300°F (150°C).
Season the beef chuck roast with salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using).
In a large oven-safe pot, heat the vegetable oil over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side.
In a small bowl, mix together the soy sauce, beef broth, brown sugar, and rice vinegar. Pour this mixture over the seared beef in the pot.
Cover the pot with a lid and transfer it to the preheated oven. Cook for 3 hours, or until the beef is tender and easily shreds with a fork.
Remove the pot from the oven and let the beef cool slightly. Shred the beef using two forks and set aside.
In a small bowl, mix the cornstarch with water to create a slurry. In a large skillet over medium heat, add the shredded beef and the cooking liquid from the pot. Stir in the cornstarch slurry and cook for 5-7 minutes, or until the sauce thickens and the beef becomes crispy.
Serve the crispy shredded beef hot, garnished with chopped green onions.
Notes
For extra flavor, add a tablespoon of hoisin sauce to the cooking liquid.
Serve the crispy shredded beef in tacos or on a bed of rice for a different meal option.