Smoky Chipotle Shredded Beef Bowl
FAQ
Do I have to use chocolate?
Yes! Don’t skip it. It doesn’t make the dish sweet, it just deepens the flavour and rounds everything out.
Is this spicy?
Mild to medium. Adjust by using less chipotle or adding more to taste.
Can I make this ahead of time?
Absolutely. It’s even better the next day.
What cut of beef works best?
Chuck roast is ideal, it gets super tender and shreds perfectly.
Chef’s Tips
- Blend the chipotle + adobo into a smooth paste for a better, more even sauce.
- For a crisp finish: Broil a few minutes if you’re feeling fancy.
- Taste the sauce before cooking and adjust salt/heat if needed.
Smoky Chipotle Shredded Beef Bowl
This is one of those “throw it in the oven and let it do its thing” meals with results that wow. Slow-braised beef in a smoky chipotle sauce with a hint of lime, a touch of sweetness, and a secret hit of chocolate. Pile it over rice, top with cilantro and pico, and dig in.
Equipment
- Dutch Oven
- Slow Cooker Optional, see notes
Ingredients
- 3½-4 lb chuck roast
- 2 cups beef broth
- 3 tbsp chipotle in adobo (blended into a smooth past
- 2 tbsp tomato paste
- ½ cup puréed tomatoes (or tomato sauce)
- 2 tbsp olive oil
- Juice of 2 limes
- 2 tbsp honey
- 5-6 cloves garlic (minced)
- 1 white onion (sliced or diced)
- 1 tbsp cumin
- 2 tsp smoked paprika
- 1½ tsp oregano
- 1-2 tsp chili powder (optional, to taste)
- 1 tsp salt
- 1 tsp cinnamon
- 1 tbsp soy sauce
- ¼ cup dark chocolate (don't skip)
Optional Toppings
- Chopped cilantro
- Pico de gallo (see recipe below)
- Lime wedges
- Crumbled feta or cotija
- Cilantro Lime Crema
Cilantro Lime Crema
- ½ cup Greek yogurt
- 1 tbsp lime juice
- 2 tbsp chopped cilantro
- Pinch of salt (to taste)
Instructions
Cilantro Lime Crema
- Combine ingredients in a bowl, mix until smooth and chill until ready to use.
Instructions
- Preheat oven to 325°F.
- Pat the chuck roast dry and lightly season with salt and pepper.
- In a bowl, whisk together, beef broth, blended chipotle in adobo, tomato paste, puréed tomatoes, lime juice, honey, olive oil, garlic, onion, cumin, smoked paprika, oregano, chili powder (if using), cinnamon, soy sauce and salt.
- Stir in the dark chocolate (it’ll melt while cooking).
- Season the beef with salt and pepper. Heat a couple tablespoons of oil in a Dutch oven or heavy pot over medium-high heat. Sear the beef on all sides until nicely browned, about 2–3 minutes per side. (This adds flavour and colour before braising.
- Place the beef in a Dutch oven. Pour the sauce overtop and turn to coat. Cover and cook for 3½–4 hours, until fork-tender.
- Shred the beef directly in the pot and toss in the juices.
- Optional crispy finish: Go crispy if you want: broil for 3–5 minutes, just until the edges caramelize; adds a little crunch to that melt-in-your-mouth beef.
- Spoon over rice and top with fresh cilantro, pico, crumbled feta or crema, and lime.
- Enjoy!
Notes
- This recipe is super versatile: Use it for tacos, burritos, nachos, or stuffed into wraps.
- If the sauce feels too thick after cooking, loosen it with a bit of broth or water.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Place in a freezer-safe container for up to 2 months.
- Reheat: Warm gently in a skillet or oven until heated through, or microwave in short bursts to keep the beef juicy.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife
