Chipotle Roast for Tacos Sandwiches
Transform your meals into smoky, savory perfection with this Chipotle Roast for Tacos and Sandwiches. Featuring tender, slow-cooked beef chuck roast infused with the bold heat of chipotle peppers in adobo sauce, this recipe offers a mouthwatering depth of flavor. A blend of cumin, oregano, and paprika adds a warm, aromatic spice, while apple cider vinegar and beef broth create a luscious, tangy braising liquid. Perfectly seared and oven-braised to fork-tender delight, this shredded beef is ideal as a filling for tacos, sandwiches, or even served over rice. Ready in just a few simple steps, this dish is a surefire way to elevate any meal with smoky, spicy flair. Great for family dinners or meal prepping, this recipe is a must-try for lovers of bold, Mexican-inspired flavors!
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Recipe Information
Ingredients
- 3 lbs Beef chuck roast
- 3 pieces Chipotle peppers in adobo sauce
- 2 tablespoons Adobo sauce from chipotle can
- 4 pieces Garlic cloves
- 1 medium Onion, chopped
- 1 cup Beef broth
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 300°F (150°C).
Season the beef chuck roast with salt, black pepper, and paprika. Rub the seasoning thoroughly over the meat.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the chuck roast on all sides until browned, about 4-5 minutes per side. Remove and set aside.
In the same pot, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic cloves and cook for another 1-2 minutes until fragrant.
Mix in the chipotle peppers, adobo sauce, ground cumin, oregano, beef broth, and apple cider vinegar. Stir well to combine.
Return the seared roast to the pot, ensuring it is partially submerged in the liquid. Cover the pot with a lid or foil.
Transfer the pot to the preheated oven and cook for 4-5 hours, or until the roast is fork-tender and easily shredded.
Remove the roast from the pot and shred it with two forks. Return the shredded beef to the pot and mix it with the cooking liquid to incorporate the flavors.
Serve the chipotle roast warm in tacos, sandwiches, or over rice with your choice of toppings (like guacamole, sour cream, or pickled onion). Enjoy!
Nutrition Facts
Calories |
3816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.3 g | 390% | |
| Saturated Fat | 114.1 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 4769 mg | 207% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 8.3 g | ||
| Protein | 252.5 g | 505% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 39.8 mg | 221% | |
| Potassium | 4358 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
