Mexican Pulled Chuck Roast

Ingredients:

  • 3-4 lb boneless chuck roast
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground oregano
  • 1/2 teaspoon ground cinnamon
  • 1-2 dried ancho chilies (or other mild dried chili of your choice)
  • 2 cups beef broth
  • 1 cup tomato sauce
  • 2 tablespoons lime juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • 2 bay leaves
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions:

  1. Prepare the dried chilies:

    • Remove the stems and seeds from the dried ancho chilies.
    • In a small pan over medium heat, lightly toast the chilies for 1-2 minutes to bring out their flavor, then add them to a bowl with about 1/4 cup hot water. Let them soak for 10 minutes, then blend them with the soaking liquid to create a smooth chili paste.

  2. Sear the chuck roast:

    • Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
    • Season the chuck roast with salt and pepper, then sear it on all sides for about 3-4 minutes per side until nicely browned. Remove the roast from the pot and set it aside.

  3. Sauté the aromatics:

    • In the same pot, add the chopped onion and garlic. Cook for 2-3 minutes, stirring occasionally, until softened and fragrant.

  4. Add the spices and chili paste:

    • Stir in the cumin, chili powder, paprika, coriander, oregano, cinnamon, and the prepared chili paste.
    • Cook for 1-2 minutes until the spices become fragrant.

  5. Deglaze and add liquids:

    • Pour in the beef broth, tomato sauce, lime juice, apple cider vinegar, and brown sugar. Stir to combine.
    • Add the bay leaves to the pot.

  6. Cook the roast:

    • Return the seared chuck roast to the pot. Cover with a lid and reduce the heat to low.
    • Let the roast simmer for about 3-4 hours, or until it is fork-tender and easily pulls apart. You can also cook it in the oven at 300°F (150°C) for the same amount of time.

  7. Shred the meat:

    • Once the roast is tender, remove it from the pot and let it rest for a few minutes.
    • Shred the meat with two forks, discarding any large chunks of fat or bones.
    • Return the shredded meat to the pot, stirring it into the sauce to soak up all the flavor.

  8. Serve:

    • Serve the Mexican pulled chuck roast on soft corn tortillas, with your favorite toppings such as diced onions, cilantro, salsa, avocado, or lime wedges.
    • This also works great over rice or in burritos.

Optional Toppings:

  • Pickled red onions
  • Cotija cheese
  • Sour cream or crema
  • Fresh cilantro
  • Hot sauce or salsa verde

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