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Slow-cooked shredded beef simmered with tomatoes, chiles, and onions until fork-tender. This versatile high protein filling is freezer-friendly and perfect for tacos, burritos, and family dinners.
Pat the beef chuck roast dry with paper towels and season all sides with salt and black pepper.
Heat 2 tbsp vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef on all sides, about 3–4 minutes per side, until deep golden brown. Transfer to a plate.
Lower the heat to medium. Add chopped onion and cook for 4–5 minutes, stirring and scraping the pan, until softened. Add minced garlic, diced jalapeño, and chopped tomatoes. Cook another 2 minutes.
Return the beef to the pot. Pour in beef broth, add cumin, oregano, and any accumulated beef juices. Bring to a simmer, cover, reduce heat to low, and cook gently for 3–3.5 hours until the beef is fork-tender.
Transfer the beef to a cutting board. Use two forks to shred the meat, then return the shredded beef to the pot. Stir well to coat with tomato-chile sauce and simmer uncovered for 10 more minutes to blend flavors and reduce any excess liquid.
