Shredded Beef

This is my favorite shredded beef recipe. Once you prep it, it cooks in the oven for about 3 hours, and you're ready to go. I love serving it over rice, using it for tacos, or making sandwiches.

Ingredients

2-3 pounds beef chuck roast

2 tablespoons ghee or olive oil

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon paprika

1 tablespoon dried basil

1 tablespoon dried oregano

1 tsp sea salt + pepper

1 large onion, sliced

Juice of 1 large orange (or 1/3 cup orange juice)

6 garlic cloves, minced

2 tablespoons Worcestershire sauce

2 tablespoon grated ginger

1-2 cups chicken broth

1/4 cup coconut aminos (or soy sauce as substitute)

Instructions

1. Preheat your oven to 325°F (163°C).

2. Mix together the seasonings. Place the beef on a plate and sprinkle the seasonings on both sides.

3. Heat the ghee or olive oil in a large oven-safe Dutch oven or roasting pan over medium-high heat.

4. Sear the beef in the hot ghee until browned on all sides, about 3-4 minutes per side.

5. In the same pan, add the sliced onion, minced garlic, grated ginger, orange juice, Worcestershire sauce, chicken broth, and coconut aminos. Add more chicken broth if needed, aiming for the broth to cover half of the beef.

6. Stir well, scraping up any browned bits from the bottom of the pan.

7. Cover the pan with a lid.

8. Transfer the covered pan to the preheated oven and bake for 2 hours and 45 minutes to 3 hours, or until the beef is tender and easily shreds with a fork.

9. Once the beef is cooked, remove it from the oven and let it sit for 5 minutes. Use two forks to shred the beef.

10. Serve the shredded beef hot, drizzled with some of the cooking juices from the pan. Enjoy!