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Mexican Shredded Chuck Roast
Mexican Shredded Chuck Roast
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Prep Time:
15 minutes
Cook Time:
175 minutes
Total Time:
190 minutes
Simmer chuck roast in guajillo sauce for versatile shredded beef perfect for tacos, burritos, and more.
Ingredients:
  • 1 (3 pound) beef chuck roast
  • salt and ground black pepper to taste
  • 2 tablespoons grapeseed oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 (14 ounce) can beef broth, divided
  • 1 (12 ounce) bottle Mexican guajillo red chile cooking sauce (such as Herdez®)
  • 3 bay leaves
Instructions:
  • Preheat the oven to 325°F (165°C) for a perfect bake.
  • Trim the chuck roast into 3-inch cubes, ensuring to remove any extra fat and connective tissue. Season the beef generously with salt and pepper.
  • In a large Dutch oven, heat grapeseed oil over high heat. Brown beef cubes in batches until well browned on all sides, about 4 minutes per batch. Transfer the browned beef to a bowl. Lower heat to medium, then add onion and garlic. Sauté until soft and just starting to brown, around 10 minutes.
  • Pour in the beef broth and stir it into the onion mixture until well combined. Let it simmer for 1 to 2 minutes. Add the beef into the pot and pour in the guajillo sauce. Use a bit of beef broth to rinse the jar, seal it, shake well to get all the sauce out, and then pour it over the beef. Add more broth as needed to cover the beef completely. Drop in the bay leaves and bring everything to a gentle simmer.
  • Roast covered in a preheated oven until the beef is tender and can be easily shredded with a fork, approximately 2 1/2 hours.
  • Take out the beef from the sauce, setting it aside, and discard the bay leaves. Remove any excess fat from the top of the cooking liquid, then bring it to a boil to slightly reduce. Shred the beef using two forks and add it back to the sauce.

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