Recipe By: @rileysitton
🌮 Fun Fact: Braising turns tougher cuts into fork-tender magic by cooking them low and slow in a flavorful bath of liquid and aromatics.
🎥 WATCH The Video
What You’ll Need
3 lb beef chuck roast
About 1 tbsp olive oil, for searing
1/2 cup orange juice
1/2 cup beef bone broth
2 tbsp lime juice
2 tbsp garlic
2 tbsp apple cider vinegar
2 tsp chili powder
2 tsp cumin
1 tsp paprika
1 tsp onion powder
1 tsp oregano
Salt, to taste
Step By Step
1️⃣ Get A Good Sear
Bring a skillet or Dutch oven to medium heat and add about 1 tbsp olive oil. Sear the beef well on both sides.
2️⃣ Pick Your Pot
If using a Dutch oven, turn off the heat after searing. If using a crockpot, transfer the beef into the crockpot.
3️⃣ Add Everything Else
Add the orange juice, beef bone broth, lime juice, garlic, apple cider vinegar, chili powder, cumin, paprika, onion powder, oregano, and salt.
4️⃣ Go Low And Slow
For the Dutch oven: Cook at 325°F for about 3–4 hours, until a fork slides in easily and the beef is falling apart. Spoon some of the cooking juices over the meat occasionally.
For the crockpot: Cook on low for about 6 hours.
5️⃣ Shred And Juice It Up
Shred the beef, then toss it thoroughly in those cooking juices before serving.
6️⃣
That’s it. Sunday did the work for you.
7️⃣
Source note: The original reel caption does not specify tortillas, toppings, serving yield, or prep time, so those have intentionally not been added.
