Dutch Oven Red Chili Lime Shredded Beef

Chef Sarah Marshall
Servings

4

Prep Time

10 minutes

Cook Time

2.5 hours

Category

Easy Dinner

This velvety shredded beef is quick and easy in your Dutch Oven. We make it weekly and use it for tacos, soups, and sandwiches.
Image Of Shredded Beef

Ingredients

  • 1-2 pound tri-tip roast
  • salt & pepper
  • 3 tablespoons vegetable oil
  • 1 medium red onion, sliced into ½ cm half moons
  • ¼ cup dry white wine
  • ¼ cup Marshall’s Red Chili Lime Sauce
  • 14.5 ounce can chopped tomatoes, undrained
  • 1 tablespoon Mexican oregano
  • 1 tablespoon cumin powder
  • 1 teaspoon sweet paprika
  • 2 tablespoons cilantro for garnish

Directions

  1. Preheat the oven to 325°F.
  2. Dry off and season the tri-tip roast generously with salt and pepper.
  3. Heat a large Dutch Oven over medium heat. Once the pan is hot, add the oil. Once the oil is hot, add the tri-tip pressing it with your hand. Do not touch for 5 minutes, flip, press, and cook for 5 minutes.
  4. Transfer the roast to a plate and set aside. Add the onion to the pan and sauté, stirring frequently, until soft, about 2 minutes. Pour the wine into the pot, deglazing the pan.
  5. Add tomatoes, hot sauce, oregano, cumin, paprika and stir until bubbling and fragrant, about 1 minute. Nestle the tri-tip down into the mixture. Spoon a little on the mixture over the top of the roast.
  6. Place the lid on the Dutch Oven and place onto the center rack of the oven. Cook for 2.5 hours, until meat is tender and pulls apart. Shred meat with 2 forks in the liquid.
  7. Serve the meat as tacos in corn tortillas, in sandwiches, or in soups.