Recipes

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

Ingredients: 3-4 lb boneless chuck roast 2 tablespoons olive oil 1 medium onion, sliced 4 cloves garlic, minced 3 medium carrots, peeled and cut into chunks 3 medium potatoes, peeled and cut into chunks 2 cups beef broth (or stock) 1 cup red wine (optional, or substitute with more broth) 2 tablespoons tomato paste 2 teaspoons dried thyme (or 2 sprigs fresh thyme) 1 teaspoon dried rosemary (or 1 sprig fresh rosemary) Salt and pepper to taste 2 tablespoons all-purpose flour (optional, for thickening) Instructions: Preheat the oven to 325°F (163°C). Sear the chuck roast: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the chuck roast generously with salt and pepper. Sear the roast in the hot oil for about 3-4 minutes on each side, until it's browned. This step adds depth of flavor. Sauté the aromatics: Remove the roast from the pot and set it aside. In the same pot, add the sliced onion and garlic, cooking for 2-3 minutes until softened and fragrant. Deglaze the pot: Stir in the tomato paste and cook for another minute. Pour in the red wine (if using), scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce for 3-4 minutes. Add the vegetables and broth: Return the chuck roast to the pot. Add the carrots, potatoes, thyme, rosemary, and beef broth (plus any additional broth if you’re not using wine). Season everything with a pinch of salt and pepper. Roast in the oven: Cover the pot with a lid and place it in the preheated oven. Cook for about 3 to 3.5 hours, or until the roast is fork-tender and the vegetables are cooked through. You can check the roast by inserting a fork—it should shred easily. Make the gravy (optional): Once the roast is done, remove it from the pot and set it aside to rest. If you want to thicken the sauce, use a small bowl to mix the flour with a little bit of cold water to make a slurry. Bring the remaining sauce to a simmer over medium heat. Stir in the flour mixture, and cook for 3-5 minutes until the sauce thickens into a gravy. Serve: Slice or shred the chuck roast, and serve it with the cooked vegetables and gravy.