Mexican Shredded Chuck Roast

Chuck roast simmers in beef broth and guajillo sauce until tender enough to shred for tacos, burritos, tostadas, enchiladas, or taquitos.

• Preparation Time: 15 mins
• Cooking Time: 2 hr 55 mins
• Total Time: 3 hr 10 mins
• Calories: 207 Calories

Ingredients

• salt and ground black pepper to taste
• 1 large onion, diced
• 4 cloves garlic, minced
• 3 bay leaves
• 1 (3 pound) beef chuck roast
• 2 tablespoons grapeseed oil
• 1 (14 ounce) can beef broth, divided
• 1 (12 ounce) bottle Mexican guajillo red chile cooking sauce (such as Herdez®)

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Cut chuck roast into 3-inch cubes, removing excess fat and connective tissue. Season beef with salt and pepper.

Step 3

Heat grapeseed oil in a large Dutch oven over high heat. Sear cubes of beef a few at a time, until well browned on all sides, about 4 minutes per batch. Reserve browned beef in a bowl. Reduce heat to medium and add onion and garlic. Cook until soft and just beginning to brown, about 10 minutes.

Step 4

Add 1 cup beef broth to onion mixture and stir well; simmer for 1 to 2 minutes. Add beef and pour in guajillo sauce. Add a little beef broth to the empty jar, seal, and shake to release remaining sauce; pour over the beef. Pour in enough of the remaining broth to just cover the beef. Add bay leaves and bring to a gentle simmer.

Step 5

Bake in the preheated oven, covered, until beef is fork-tender, about 2 1/2 hours.

Step 6

Remove beef from sauce and set aside; discard bay leaves. Skim off excess fat from the top of the cooking liquid and bring to a boil to reduce slightly. Shred beef with two forks and return to cooking sauce.