We simply decided to try something genuine because we were sick of hamburger tacos! We adore the meat’s flavor from the lime infusion. Salad, lettuce, cheese, guacamole, and salsa should be served alongside the dish.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs 30 mins |
| Additional Time: | 4 hrs 20 mins |
| Total Time: | 7 hrs |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup vegetable oil
- 2 tablespoons vinegar
- 2 tablespoons lime juice
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons chili powder
- 3 cloves garlic, minced
- 1 ½ pounds beef chuck roast, trimmed and cut into 1-inch thick slices
- 1 cup beef stock
- salt to taste
Instructions
- Whisk together vegetable oil, vinegar, lime juice, cumin, chili powder, and garlic in a bowl and pour into a resealable plastic bag. Add the sliced beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours or overnight.
- Bring beef to room temperature, about 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Transfer beef and lime juice marinade to a large baking dish. Add beef stock and cover baking dish with aluminum foil.
- Bake in preheated oven until beef is very tender, about 2 1/2 hours. Allow meat to rest for 10 minutes before shredding with 2 forks. Drain and discard about 80% of liquid from meat and season with salt before serving.
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
| Calories | 399 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 10 g |
| Sodium | 81 mg |
| Sugars | 1 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
I used leftover pot roast (omitted the beef broth) and added a small can of chilis, was great! Came together quick since meat was pre cooked. Will def make again!
Delicious! Added a little extra lime juice and a few shakes of Andrew Zimmern mexican fiesta seasoning. So good!
Mediocre at best. Even when I added jalapeños and onion powder, these were bland. Also, definitely not soft enough to pull apart after 2.5 hours of bake time. Definitely not worth the time.
I’ve made this recipe about six times and it has come out perfect each time. The first time, I followed the recipe exactly. After that, I’ve only used the slow cooker. For the slow cooker, I omit the oil and I added salt, pepper and some oregano along with the other ingredients. I don’t marinate the roast but let it slow cook in the marinade for 8-10 hours on low or 6 hours on high. This recipe is a keeper!
This was delicious!! I did substitute a couple of things only because of supply. Instead of cumin I used a couple tbsp of Worcestershire sauce, and instead of chili powder, I used red pepper flakes. This was by far the best shredded beef I have ever made!!
Loved it very easy to do as the slow cooker does all the work as I don’t like to be in the kitchen long periods of time making a dish makes for great in between meals snack food to hold you over to the next meal next time though I have to hike up the spiciness to make it a bit hotter
Very tasty. I changed nothing and I will make it again.
I used olive oil and a little extra lime.
This recipe was great, easy to make and the cook time was right on. Thanks for a great way to change Taco Tuesday up!
This was quite good but I used onions instead of garlic.
Made just as recipe calls for, perfect as is! I’ve made this several times and there are never leftovers.
Great recipe. Add extra lime juice, you won’t be sorry.
Very good, but does need more zing. I used rump roast and cooked in the crock pot all day. So tender!
AMAZING!! The entire family, including 3 kids 6 and under, loved the shredded beef tacos!
Best shredded beef tacos I’ve made. Making them again for the second time tonight. I added more spices (onion powder, ground caynne, salt, pepper, ground oregano, smoke paprika, and a little of Spikes all purpose seasoning.)Added 2teaspoon of the spices instead of 1 and a half expect with the cayenne I used a bit more. I also added a bit more lime juice and vinegar. I opt out using oil and marinated the beef chunks for about 3 hours. I browned the beef chunks on the stove before cooking it in the oven. I also made homemade glaucoma to pour on top.
This recipe is great!
I’ve made this recipe similar to Jo Ann’s crockpot method. LOVE IT. The flavors are awesome. Thank you CindyLu35!
This has become a family favorite!!
Like another reviewer, I used my crockpot, so I omitted the oil. I used Bud Light Lime (1 cup…darn had to drink the rest, lol), a quartered lime, thin sliced pablano pepper and onion. AMAZING! I love street style tacos and this was perfect for that. We used corn tortillas and all the fixins. Will definitely do this again.
I loved the simplicity of this, and the beef was tender. I just thought it was lacking a little zing. I will definetly make it again, just might tweek it a little to add a bit more flavor. Thanks for sharing..
This was very yummy. Family loved it! Made soft tacos with it and the kids ate it all up and then some. Only marinaded it for 2 1/2 hours and it had lots of flavor and very tender and tasty.