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Shredded beef braised with smoky chipotle peppers and tomatoes until richly flavored. This high protein, carnivore-friendly dish is freezer-ready and versatile for family taco nights.
Pat the beef chuck roast dry and season it with half the kosher salt and black pepper. Heat the vegetable oil over medium-high in a heavy Dutch oven until shimmering.
Brown the beef on all sides for 3–4 minutes per side to develop flavor, then transfer to a plate. Reduce heat to medium.
Add sliced onions and sauté until softened and beginning to caramelize, about 8 minutes, stirring to prevent burning.
Stir in the garlic, chipotle peppers in adobo sauce, cumin, and oregano; cook for 1 minute to bloom the spices and release aroma.
Add diced tomatoes and bay leaf, scraping up any browned bits. Return the seared beef and accumulated juices to the pot. Add remaining salt and cover tightly.
Reduce heat to low, braise for 2–3 hours until the beef is fork tender. Turn beef halfway through for even cooking. If needed, add a splash of water or stock to keep moist.
Remove bay leaf. Shred beef with two forks directly in the pot, then simmer uncovered for 10–15 minutes to thicken and blend flavors to your liking.
