Andy’s Beef Chuck Roast Recipe

• 份量: 6 servings
• 准备时间: 15 minutes
• 总时间: 4 hours 15 minutes

配料

3 1/2-4 lb chuck roast

2 cups beef broth

2 chipotle peppers in adobo + 3 tbsp adobo sauce

2 tbsp tomato paste

1/2 cup tomato sauce OR puréed tomatoes

Juice of 2 limes

2 tbsp honey

2 tbsp olive oil

5 cloves garlic, mashed or minced

1 white onion, sliced or diced

1 tbsp cumin

2 tsp smoked paprika

1 1/2 tsp oregano

1-2 tsp chili powder (depending on heat preference)

1 tsp salt

1 tsp cinnamon

1 tbsp soy sauce

1/4 cup chocolate (dark chocolate is best)

chopped cilantro

diced onion

lime wedges

sliced jalapeño

cotija or feta

crema (or Greek yogurt + lime + salt)

步骤

Preheat oven to 325°F.

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

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.

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

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

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

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.

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

Optional but highly recommended for crispy bits

Spread shredded beef on a sheet pan

Spoon a little of the cooking liquid overtop

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

Toss again with more juices

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