mexican chuck roast recipe

Written BySheba G Updated On
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The Best mexican chuck roast recipe

I have been making this Mexican chuck roast recipe for years, and it never fails to impress my family and friends. The dish has its roots in traditional Mexican cuisine, where slow-cooked meats are a staple.

The combination of tender beef, rich spices, and tangy tomatoes is a flavor sensation that will leave you wanting more. This recipe is perfect for a busy weeknight dinner or a special occasion like a holiday gathering.

Not only is it delicious, but it’s also relatively easy to make and can be prepared ahead of time, making it a great option for meal prep or entertaining. I love that this recipe allows me to get creative with the toppings and sides, so feel free to experiment and find your own favorite combinations.

My kids are picky eaters, but they devour this meal every time I make it. It’s also a great way to get them to eat their veggies, as the flavors are so rich that they don’t even notice they’re eating broccoli or carrots alongside their beef.

One of the best things about this recipe is how well it freezes, so if you’re planning ahead for a big event or just want to stock up your freezer with some healthy meals, this one is an excellent choice. Plus, the leftovers are just as tasty as the first serving, if not more so!

My family loves when I serve this with some crusty tortillas or warm flour tortillas on the side – it’s just another way to enjoy all those wonderful flavors together.

Mexican Chuck Roast

4.8 from 1661 votes

This Mexican chuck roast is a tender, flavorful dish slow-cooked in a rich blend of chilies, tomatoes, and spices. The beef becomes fall-apart tender, perfect for tacos, burritos, or serving over rice.

Prep Time20 mins
Cook Time3 hours 30 mins
Resting Time0 mins
Total Time3 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Roast

3 to 4 pounds chuck roast
1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
2 dried ancho chilies, stems and seeds removed
2 dried guajillo chilies, stems and seeds removed
1 can (14.5 ounces) diced tomatoes, undrained
1 cup beef broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and black pepper to taste
2 bay leaves
1 tablespoon apple cider vinegar
Fresh cilantro for garnish

👨‍🍳Directions

1Season the chuck roast generously with salt and black pepper on all sides.
2Heat olive oil in a large Dutch oven over medium-high heat until it shimmers, then sear the roast for 4 to 5 minutes per side until a deep brown crust forms.
3Transfer the roast to a plate and set aside.
4Reduce the heat to medium and add the chopped onion to the pot, cooking for 5 to 6 minutes until softened and translucent.
5Stir in the minced garlic and cook for 1 minute until fragrant, then add the dried ancho and guajillo chilies, diced tomatoes, beef broth, cumin, oregano, smoked paprika, and bay leaves.
6Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
7Return the seared chuck roast to the pot along with any accumulated juices, ensuring the roast is mostly submerged in the liquid.
8Cover the pot with a tight-fitting lid and reduce the heat to low, maintaining a gentle simmer.
9Cook for 3 to 3.
5 hours, turning the roast once halfway through, until the meat is fork-tender and easily shreds apart.
10Remove the bay leaves and discard them, then transfer the roast to a cutting board and let it rest for 5 minutes.
11Using two forks, shred the beef into bite-sized pieces, discarding any large pieces of fat.
12Stir the shredded beef back into the sauce, add the apple cider vinegar, and adjust seasoning with salt and pepper to taste.
13Serve the Mexican chuck roast hot, garnished with fresh cilantro.
14It pairs well with warm tortillas, rice, or beans, and can be topped with sour cream, avocado, or salsa as desired.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 120mg🧂Sodium: 650mg🌾Total Carbs: 12g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 40g

📝Notes

For a spicier version, add a chipotle pepper in adobo sauce along with the other chilies. The roast can be made a day ahead and refrigerated; the flavors will meld and deepen overnight.

This Mexican chuck roast recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need something hearty for your family. The leftovers are just as delicious as the first serving, so don’t be afraid to make a big batch and store it in your fridge or freezer for later.

For storage ideas, consider portioning out individual servings into containers and labeling them with the date and contents – then you can easily thaw and reheat as needed. Some other serving suggestions include serving with warm flour tortillas or crusty tortillas on the side – just add your favorite toppings like diced onions, shredded cheese, sour cream, and salsa.

❓ Frequently Asked Questions About Mexican Chuck Roast

What is the origin of Mexican chuck roast?

This dish has its roots in traditional Mexican cuisine, where slow-cooked meats are a staple.

The name ‘chuck roast’ refers to the cut of beef used in this recipe – it’s typically taken from the shoulder area and is known for its rich flavor.

In Mexico, you’ll often find similar dishes made with other cuts of meat like brisket or short ribs.

Can I use ground beef instead of chuck roast?

No, you should use thinly sliced beef instead – ground beef will not produce the same tender result.

If you’re using leaner beef than chuck roast, you may need to adjust the cooking time slightly.

How do I make this recipe vegetarian?

You can substitute the beef with portobello mushrooms or eggplant slices for a hearty vegetarian option.

Just be sure to adjust the cooking time accordingly based on the thickness of your chosen protein.

Can I freeze this recipe?

Yes, this recipe freezes beautifully – simply let it cool completely before transferring it to an airtight container or freezer bag.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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