Slow-Braised Mexican-Style Chuck Roast
July 22, 2025 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 6 to 8
Ingredients
- (3-4 lbs.) Grass-fed Chuck Roast
- (2 tbsp.) Avocado or olive oil
- (1) Large yellow onion, sliced
- (6) Garlic cloves, smashed
- (1-2) Chipotle peppers in adobo, chopped
- (1 tbsp.) Adobo sauce from the can
- (1 tsp.) Ground cumin
- (1 tsp.) Smoked paprika
- (1 tsp.) Dried oregano
- (1/2 tsp.) Cinnamon
- Salt and pepper to taste
- (1 cup) Beef broth
- (1/2 cup) Orange juice
- (1/4 cup) Apple cider vinegar
- (1) Bay leaf
Directions
1. Season and Sear: Generously salt and pepper the roast. Heat oil in a Dutch oven or deep pot over medium-high heat. Sear the beef 3–4 minutes per side until browned. Remove and set aside.
2. Build the Flavor: In the same pot, sauté onions for 3–5 minutes. Add garlic, chipotle, adobo sauce, and dry spices. Stir until fragrant (about 1 minute).
3. Deglaze and Braise: Pour in broth, orange juice, and vinegar. Scrape up any browned bits. Return beef to the pot, add bay leaf, cover tightly with a lid.
4. Cook Low and Slow: Braise at 300°F in the oven for 3.5 to 4 hours, or simmer gently on the stovetop. Beef should shred easily with a fork.
5. Finish and Serve: Let rest slightly before shredding. Skim fat if desired. Serve with warm tortillas, rice, or over grilled corn.
