This shredded beef with potatoes is the ultimate meal prep hero—flavorful, juicy, and so versatile! Tacos, burritos, quesadillas, tostadas, rice bowls—you name it!
Start by boiling 5 lbs of beef chuck roast with 3 bay leaves, ½ onion, garlic, and salt for 1–2 hours until fork tender. Shred the beef and set aside.
For the sauce, roast or sauté 5 Roma tomatoes, 4–5 sliced jalapeños (seeds removed if you prefer mild), ½ small onion, and blend with 1 cup broth, salt, pepper, oregano, garlic powder, and a touch of cumin.
Return shredded beef to the pot with the sauce and stir in cubed golden potatoes. Simmer until potatoes are soft and the flavors are fully infused.
This dish is rich, comforting, and perfect for making ahead. Can’t roast tomatoes? Swap with El Pato sauce + broth. Watch the full recipe video below and enjoy every bite!
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