Beef Chuck Roast Recipe

1. 1

   Preheat oven to 325°F.

2. 2

   Pat the chuck roast dry. Optional but recommended: season lightly with a little salt and pepper on all sides.

3. 3

   In a medium bowl, whisk together the beef broth, chipotle peppers + adobo sauce, tomato paste, tomato sauce / puréed tomatoes, lime juice, honey, olive oil, garlic, onion, cumin, smoked paprika, oregano, chili powder, salt, cinnamon, and soy sauce.

4. 4

   Stir in the ¼ cup chocolate (it’ll melt fully in the oven).

5. 5

   Place the roast in a Dutch oven. Pour the sauce overtop and flip the roast a few times so it’s coated.

6. 6

   Cover with a lid and bake for 3 ½–4 hours, until the meat shreds easily.

   240 min
7. 7

   At the 3 ½ hour mark, pull it out and try shredding with two forks. If it doesn’t shred easily, return it to the oven for 30–60 minutes more.

8. 8

   Shred the beef directly in the pot and toss it through the juices.

Optional Recommended For Crispy Bits

1. 9

   Spread shredded beef on a sheet pan

2. 10

   Spoon a little of the cooking liquid overtop

3. 11

   Broil on high for 3–5 minutes until crispy on the edges

   5 min
4. 12

   Toss again with more juices

5. 13

   Serve in tacos, burrito bowls, nachos, or over rice. Finish with your garnishes.