Braised Chuck Roast
Braised Chuck Roast
Ingredients
- 3 1/2 pounds chuck roast
- 2 cups beef broth
- 2 chipotle peppers in adobo
- 3 tablespoons adobo sauce
- 2 tablespoons tomato paste
- 1/2 cup tomato sauce, or puréed tomatoes
- 2 lime, juiced
- 2 tablespoons honey
- 2 tablespoons olive oil
- 5 cloves garlic, mashed or minced
- 1 white onion, sliced or diced
- 1 tablespoon cumin
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons oregano
- 1 teaspoon chili powder, to 2 teaspoons, depending on heat preference
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 tablespoon soy sauce
- 1/4 cup dark chocolate
Instructions
- 1
Preheat your oven to 325°F (160°C).
⏱️ 15 min•🌡️ 325
- 2
Place the chuck roast into a large oven-safe pot or Dutch oven.
⏱️ 1 min
- 3
Add the dark chocolate, chipotle peppers in adobo, and adobo sauce to the pot.
⏱️ 2 min
- 4
Squeeze the juice from the two limes directly over the roast.
⏱️ 1 min
- 5
Pour in the beef broth, then add the mashed or minced garlic and the sliced or diced white onion.
⏱️ 2 min
- 6
Sprinkle in the cumin, smoked paprika, oregano, chili powder, salt, and cinnamon.
⏱️ 1 min
- 7
Add the tomato sauce (or puréed tomatoes), tomato paste, soy sauce, and honey to the pot. Drizzle in the olive oil.
⏱️ 2 min
- 8
Using your hands, thoroughly mix all the ingredients with the chuck roast in the pot, ensuring the roast is well coated.
⏱️ 5 min
- 9
Cover the pot with a tight-fitting lid and place it into the preheated oven. Braise for approximately four hours, or until the beef is fork-tender.
⏱️ 240 min•🌡️ 325
- 10
Carefully remove the pot from the oven and remove the lid. The beef should be very tender and easily shreddable.
⏱️ 1 min
- 11
Using two forks, shred the cooked beef directly in the pot, mixing it thoroughly with the rich sauce.
⏱️ 3 min
- 12
Serve the pulled beef on burrito bowls, tacos, or pulled beef sandwiches. It pairs wonderfully with rice and pico de gallo.
⏱️ 2 min
Kitchen Tools
Braised Chuck Roast
- 3 1/2 pounds chuck roast
- 2 cups beef broth
- 2 chipotle peppers in adobo
- 3 tablespoons adobo sauce
- 2 tablespoons tomato paste
- 1/2 cup tomato sauce, or puréed tomatoes
- 2 lime, juiced
- 2 tablespoons honey
- 2 tablespoons olive oil
- 5 cloves garlic, mashed or minced
- 1 white onion, sliced or diced
- 1 tablespoon cumin
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons oregano
- 1 teaspoon chili powder, to 2 teaspoons, depending on heat preference
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 tablespoon soy sauce
- 1/4 cup dark chocolate
Instructions
- 1
Preheat your oven to 325°F (160°C).
⏱️ 15 min•🌡️ 325 - 2
Place the chuck roast into a large oven-safe pot or Dutch oven.
⏱️ 1 min - 3
Add the dark chocolate, chipotle peppers in adobo, and adobo sauce to the pot.
⏱️ 2 min - 4
Squeeze the juice from the two limes directly over the roast.
⏱️ 1 min - 5
Pour in the beef broth, then add the mashed or minced garlic and the sliced or diced white onion.
⏱️ 2 min - 6
Sprinkle in the cumin, smoked paprika, oregano, chili powder, salt, and cinnamon.
⏱️ 1 min - 7
Add the tomato sauce (or puréed tomatoes), tomato paste, soy sauce, and honey to the pot. Drizzle in the olive oil.
⏱️ 2 min - 8
Using your hands, thoroughly mix all the ingredients with the chuck roast in the pot, ensuring the roast is well coated.
⏱️ 5 min - 9
Cover the pot with a tight-fitting lid and place it into the preheated oven. Braise for approximately four hours, or until the beef is fork-tender.
⏱️ 240 min•🌡️ 325 - 10
Carefully remove the pot from the oven and remove the lid. The beef should be very tender and easily shreddable.
⏱️ 1 min - 11
Using two forks, shred the cooked beef directly in the pot, mixing it thoroughly with the rich sauce.
⏱️ 3 min - 12
Serve the pulled beef on burrito bowls, tacos, or pulled beef sandwiches. It pairs wonderfully with rice and pico de gallo.
⏱️ 2 min