Slow-Cooked Chipotle Shredded Beef

Name: Slow-Cooked Chipotle Shredded Beef (Dutch Oven)
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 8 servings
Cuisine: Mexican-inspired
Ingredients: 3 lb chuck roast; 3 oz Mexican chocolate; 2 tbsp chipotle peppers in adobo sauce, minced; 1 tbsp lime juice; 2 cups beef broth; 5 cloves garlic, smashed; 1 medium yellow onion, chopped; 1 tbsp ground cumin; 1 tbsp paprika; 1 tsp dried oregano; 2 tbsp tomato paste; 2 tbsp soy sauce; 2 tbsp honey; Cooked white rice, for serving; Pico de gallo, for serving; Avocado, sliced, for serving; Cotija cheese, crumbled, for serving; Fresh cilantro, chopped, for serving

This slow-cooked chipotle shredded beef combines chuck roast with smoky chipotle peppers, warming Mexican chocolate, and aromatic spices for tender, deeply flavored meat that shreds easily after hours of low cooking. It's designed for feeding groups with minimal active prep.

🌍Mexican-inspired 🏷️Shredded beef 🏷️Pulled beef 🏷️Chuck roast 🏷️Chipotle Slow-cooked

🏷️

🏷️Dutch oven

-0:00

andyseastcoastkitchenonTikTok

Total

4h 10m

Servings

8

Difficulty

Easy

Est. Cost

$32–$53

Recipe Source

View original recipe

From TikTok · by andyseastcoastkitchen

-0:00

andyseastcoastkitchenonTikTok

Ingredients

3 lb chuck roast
3 oz Mexican chocolate
2 tbsp chipotle peppers in adobo sauce, minced
1 tbsp lime juice
2 cups beef broth
5 cloves garlic, smashed
1 medium yellow onion, chopped
1 tbsp ground cumin
1 tbsp paprika
1 tsp dried oregano
2 tbsp tomato paste
2 tbsp soy sauce
2 tbsp honey
Cooked white rice, for servingoptional
Pico de gallo, for servingoptional
Avocado, sliced, for servingoptional
Cotija cheese, crumbled, for servingoptional
Fresh cilantro, chopped, for servingoptional

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Instructions

1
Preheat your oven to 325°F (160°C).
2
Place the chuck roast in a large Dutch oven.
3
Add the chocolate, chipotle peppers, lime juice, beef broth, garlic, and chopped onion to the pot around the meat.
4
Add the spices (cumin, paprika, oregano), tomato paste, soy sauce, and honey.
5
Submerge the meat in the liquid as much as possible.
6
Cover the Dutch oven and place it in the preheated oven. Cook for about 4 hours, or until the beef is fall-apart tender.
7
Once cooked, remove the pot from the oven. Use two forks to shred the beef directly in the cooking liquid.
8
Serve the shredded beef warm in burrito bowls, tacos, or sandwiches.

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Tips & Notes

Pro tips

Trim excess external fat from the chuck roast but leave some marbling intact for flavor and moisture during long cooking.
Smash garlic cloves with the side of a knife rather than mincing to release oils and allow easier removal if desired before serving.
Brown the roast in the Dutch oven over medium-high heat before adding liquids to develop a flavorful crust and deeper color in the final dish.
Check liquid level at the halfway point; add beef broth only if the meat is more than half-exposed, as it will release its own moisture.

Substitutions

Mexican chocolate → unsweetened cocoa powder + 1 tsp cinnamon (less authentic but works in a pinch)
Chipotle peppers in adobo → 2 tbsp hot sauce or smoked paprika + 1 tsp cayenne (less smoky depth but adds heat)
Beef broth → chicken broth or bone broth (slightly lighter flavor but acceptable)

Storage & make-ahead

Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently in a covered pot over low heat, adding beef broth if the mixture has reduced significantly. Freezes well for up to 3 months.

Equipment

Dutch oven (5–6 quart) · meat thermometer (optional but recommended)

Common Questions

Can I make this in a slow cooker instead of a Dutch oven?

Yes. Transfer all ingredients to a 6-quart slow cooker and cook on low for 8–10 hours, or high for 5–6 hours, until the beef shreds easily with a fork.

Why does the recipe use Mexican chocolate?

Mexican chocolate adds subtle sweetness and depth that balances the heat from chipotle peppers and enhances the savory spice profile without making the dish taste dessert-like.

How do I know when the beef is done?

The meat should shred easily with two forks and show no resistance when pierced. Internal temperature should reach 190–205°F for optimal tenderness.

Can I freeze leftovers?

Yes. Cool completely, then freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in a 325°F oven.