Shredded Beef (for tacos, nachos, quesadillas, enchiladas and burritos)

Im not saying this is the only shredded beef recipe you'll need -- but i kind of am. This beef turned out so tender, juicy, and flavorful, it practically begs to be stuffed into tacos, loaded onto nachos or wrapped in a cheesy quesadilla. It starts of with a chuck roast , slowly simmered with onions, garlic , orange and lime juice, crushed tomatoes, and a blend of spices like chipotle chili powder , smoked paprika, cumin and coriander. Its got the perfect balance of smoky, spicy, tangy and most importantly it's so dang delicious. I can guarantee you and the fam will love this and request this recipe frequently.

What you’ll need:

• 3-4 lbs chuck roast

• 1 white onion(sliced)

• 6 garlic cloves ( minced)

• The juice of one orange

• 2 tbsp lime juice

• 14 oz can crushed tomatoes

• 2 cups water + 2 tsp of Beef better than bouillon OR just 2 cups of beef broth

• Avocado oil (for searing the beef)

• Kosher salt

Seasonings:( mix all the seasoning together in a bowl)

• 1.5 tbsp chili powder

• 1/2 tbsp chipotle chili powder

• 2 tsp smoked paprika

• 2 tsp garlic powder

• 2 tsp onion powder

• 1.5 tsp cumin

• 1 tsp coriander

• 1 tsp black pepper

Directions:

1. Pat dry your chuck roast with paper towels and then cut into large chunks and generously season with kosher salt.

2. On medium-high heat add 1 tbsp of oil to your dutch oven. Once hot add your chuck roast in batches ( don’t overcrowd) Sear for 2-3 per side. Once done remove and set aside.

3. Turn the heat down to medium and add in about 2 tbsp of the seasoning and let that cook until fragrant about 30 seconds.

4. Add in your onions and a pinch of kosher salt and sauté for 3-4 mins( if its looking a little dry and the seasonings are sticking to the pot add a splash of some beef broth to loosen it up)

5. Add in garlic and sauté until fragrant. (about 30 seconds)

6. Pour in orange and lime juice , crushed tomatoes, water and beef better than bouillon.

7. Add the chuck roast back to the pot and bring it to simmer. Cover and cook on low for 3-4 hours

8. Remove the beef and shred. While you are shredding the beef reduce the sauce by cooking it on medium high heat for 5-6 minutes. Adjust seasoning if necessary.

9. Pour some of the sauce over the shredded beef and mix well. ENJOY!

**Tips: I like to Reserve the rest of sauce for dipping my tacos or quesadillas and you can also  add it to your burritos.