315 minutes
A tender and flavorful shredded beef slow-cooked with Mexican spices, perfect for tacos, burritos, or sandwiches.
Chuck Roast
0 lb
to taste
to taste
Bacon Fat
cups
Diced Tomatoes, canned
0 oz
cups
Liquid Smoke
tablespoons
Garlic, minced
cloves
teaspoons
teaspoons
tablespoons
1. Preheat Oven
Preheat your oven to 300°F and position the oven rack in the second-lowest slot.
2. Season Chuck Roast
Generously season the chuck roast with salt and black pepper on all sides.
3. Brown Roast
In a large Dutch oven, melt the bacon fat over medium heat. Once the fat is hot and shimmering, carefully add the seasoned roast to the Dutch oven. Brown the roast thoroughly on all sides.
4. Add Ingredients
Add the diced tomatoes, water, liquid smoke (if using), minced garlic, ground cumin, and chipotle powder or chili powder to the Dutch oven. Stir everything together to combine.
5. Simmer
Bring the contents to a gentle simmer.
6. Slow Cook
Cover the Dutch oven with its lid and transfer it to the preheated oven. Allow the roast to cook for about 5 hours.
7. Shred Beef
When the roast is done, carefully remove it from the oven. Using two forks, shred the meat directly in the Dutch oven, mixing it with the surrounding juices to keep it moist and flavorful.
Opt for a well-marbled cut such as chuck roast or brisket, which will break down over the long cooking process, resulting in tender, flavorful meat.
Sear the beef after patting it dry and seasoning for a flavorful crust, adding depth to the dish through the Maillard reaction.
Cook the beef low and slow to ensure it becomes fork-tender and the flavors meld, avoiding frequent lid removal to maintain temperature.
Mexican cuisine requires bold flavors, so season well with a mix of savory, spicy, and sweet elements, and add acid like lime juice or vinegar to brighten the dish.
Toast and grind whole spices, use fresh herbs, and incorporate fresh and dried chilies, sautéing onions, garlic, and aromatics before adding to the slow cooker.
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