Don’t skip on searing the roast. * Percent Daily Values are based on a 2000 calorie diet. Fill the pot with enough water to cover the roast. Juicy, tender, great for tacos, enchiladas, sandwiches. Taste of Home is America's #1 cooking magazine. Swap the shredded beef for the Picadillo in this recipe. Please read my disclosure policy. Step 4. It gives this recipe a better flavor and texture. Use any bbq sauce you like- store-bought or homemade. You can really take it over the top with the toppings you choose like lettuce, tomatoes, pickles, cucumbers, onions, olives. Preheat oven to 300 degrees. Smear all over beef and set beef over peppers and onions. I started smelling burning from my kitchen and bottom of roast was all burnt and there was zero liquid. Marbling in the meat adds flavor and juiciness; the thinner and richer the marbling, the better. For a Mile High Shredded Beef Recipe: How to Make It | Taste of Home Makes quite a bit, so we always have some to freeze for a busy night! I dont know what happened and I am suprised nobody has had issues with only using 1 can of beef broth...and then cooking it for 3 hours. My favorite shredded beef recipe. Use the shredded beef instead of the chicken filling in this recipe. Step 2. Heat oil in an oven-safe nonstick pot over medium-high heat. Check your inbox or spam folder now to confirm your subscription. I make it a 2 day meal. A quicker version can be made in an instant pot, which will take less than 1 hour. Add all the ingredients plus 1/2 cup beef broth (low sodium) in a crockpot and cook on low for 6-8 hours and then shred with forks. Reduce heat to low; add onions and additional ¾ teaspoon salt. Sometimes I serve both. It makes about 18-20 tacos but if you want to try something else or freeze some for later are a few more ideas: Beef Enchiladas. Required fields are marked *. Step 1. Start off by searing the roast in the instant pot, using the saute setting. This needs to happen at my house very soon! Everyone loved them!!! Would love to try it! Release pressure and shred beef. lean ground beef, spicy brown mustard, gravy, all purpose flour and 16 more. Mommy & Foodie. Quick & easy bbq shredded beef recipe, made in one pot in oven/ stovetop with simple ingredients. I cook the meat and refrigerate overnight. Step 5. Without the heat it was kind of bland and watery from the crock pot. This post may contain affiliate links. Welcome to OnePot Recipes, a place where I share my love for cooking using One Pot, Instant Pot and Stock Pot! Then I skim the fat - shred the beef and cook the sauce. Your email address will not be published. In a 9×13-inch glass baking dish or roasting pan, lay sliced onions and peppers on bottom. Made it once so far, and plan to make it again this week. I LOVE the flavors!! Has anyone tried making this in a slow cooker? First time trying this...I was missing the paprika and hot sauce for starters. Clearly tacos are one way to devour this whole pot of shredded beef. The heat was much more contained but I discovered that the flavor was all in the heat. This is making me drool! Cover and cook in the oven at 325 degrees for 3 hours, making sure to mix everything together halfway through. I haven't found anyone who doesn't like this recipe. Thank you! Even my picky husband who makes his own BBQ sauce loved it and said it was the best sandwich he's ever had. Use this beef to fill hard or soft tacos, along with any toppings of your choice. Add the onion, garlic, celery, basil, salt and pepper. Add barbecue sauce, salt, pepper and mix everything together until roast is fully coated. Recipe developer. Easy Beef Empanadas. Bring to a boil. Simple for company and a great switch from pulled pork. I did not change anything. Strain vegetables and set aside. Skim fat from cooking liquid and reserve 1-1/2 cups. I added cilantro to it and some peppercorns while it cooked. It’s just as flavorful as my One Pot Mexican Shredded Chicken Recipe. Preheat oven to 300 degrees. Bring to a boil. Then, seal the lid and cook on manual for 50 minutes. Mix tomato paste, Agave or honey, all the dried spices, Rocket Fuel and the chili sauce. My husband definitely love this! In a 9×13-inch glass baking dish or roasting pan, lay sliced onions and peppers on bottom. Place the roast in a Dutch oven; add broth, onion and celery. Cook in the oven for 3 hours at 325 degrees. Oh my gosh, this look so insanely delicious! Step 3. Very good. Discard bay leaf. I can’t wait to try it! There were no leftovers!!!!!! Made it just like the recipe says, everyone loved it, including 2 daughters who hate roast in any form. Chuck roast is best because it’s very tender and can be shredded easily. I followed it exactly as it said and it tasted wonderful. Stir in the ketchup, brown sugar, vinegar, salt, mustard, Worcestershire sauce, garlic, bay leaf, garlic powder, paprika and hot pepper sauce. -Betty Sitzman, Wray, Colorado, Mile High Shredded Beef Recipe photo by Taste of Home. Made with very few, simple ingredients that you already have in your kitchen pantry. The flavor is unbelievable and the meat is melt in your mouth tender. Return the meat, vegetables and reserved cooking liquid to the pan. Leftovers can be stored in a sealed container in the fridge for up to 3 days. Remove roast and cool slightly; shred meat with two forks. This Mexican shredded beef is astoundingly versatile and can be used in … Your email address will not be published. Use this beef to fill sliders, along with additional bbq sauce, some mozzarella cheese and lettuce. I love quick and easy recipes like this, yum! Smear all over beef and set beef over peppers and onions. Have always done the meat in the crock pot, made the sauce on the stove top and added the shredded meat to it.