A flavorful shredded beef recipe for tacos using a large chuck roast, seasoned and smoked, with onions and beef broth, topped with hot crispy oil, and served with cilantro, white onion, and lime.
1: Acquire a large Chuck Roast and paint it with a light layer of Olive Oil.
2: Season it generously.
3: Toss it on your smoker at 250F.
4: Every 45 minutes spritz with Apple Cider Vinegar.
5: When it gets to around 180F, place it in a foil tray over a bed of chopped Onions.
6: Pour in 1.5 Cups of beef broth, top with Hot Crispy Oil.
7: Cover with aluminum foil and put it back on the smoker.
8: When it reaches an internal temperature of 205F take it off, place it in a cooler for at least 2 hours.
9: After that, shred it up and build some delicious Tacos.
