Slow-Braised Mexican-Style Chuck Roast

July 22, 2025 • 0 comments

Deep flavor, melt-in-your-mouth texture — perfect for tacos, tortas, or meal prep. When you're cooking with chuck roast from Circle J Meat, you're not just making dinner — you're tapping into one of the most versatile and flavorful cuts we raise. This slow-braised, Mexican-inspired recipe brings out the richness in our beef with a deep, savory backbone and just enough heat to keep it interesting. Serve it in tacos, over rice, or piled onto toasted bolillo rolls.

Prep Time: 20 minutes
Cook Time: 4 hours
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.

by Angeli Patino

Slow-Braised Mexican-Style Chuck Roast

Ingredients

Directions

Join Our Newsletter

Circle J Meat

Follow Us on Social Media