Barbacoa-Style Dutch Oven Chuck Roast
A chuck roast braised with chipotle in adobo, cumin and lime juice until it pulls into strands. It is made for tacos and bowls.
Barbacoa-Style Dutch Oven Chuck Roast
Course: Main CourseDifficulty: Easy8
servings25
minutes4
hoursA chuck roast braised with chipotle in adobo, cumin and lime juice until it pulls into strands. It is made for tacos and bowls.
Ingredients
3½ lb boneless chuck roast, cut into 4 large pieces
2 tsp kosher salt
2 tbsp avocado oil
1 large white onion, chopped
5 garlic cloves, peeled
2 chipotle peppers in adobo, plus 1 tbsp of the sauce
1 tbsp ground cumin
2 tsp dried oregano
1 tsp ground coriander
1 cup low-sodium beef broth
Juice of 2 limes
2 bay leaves
Directions
- Heat the oven to 300°F. Salt the roast pieces and let them sit 15 minutes.
- Heat the oil in a Dutch oven over medium-high heat. Sear the pieces 4 minutes per side until browned and move them to a plate.
- Add the onion to the pot and cook 4 minutes, scraping the bottom.
- Blend the garlic, chipotles, adobo sauce, cumin, oregano, coriander, broth and lime juice until smooth.
- Pour the sauce into the pot, add the bay leaves and return the beef so the liquid comes halfway up the meat.
- Cover and braise in the oven for 3½ hours without lifting the lid.
- Check a thick piece with a thermometer. Pull it at 195 to 205°F; if it is lower, cook 20 more minutes.
- Shred the beef in the pot with two forks, discard the bay leaves and skim off the fat.
- Return the pot uncovered to the oven for 10 minutes, stir, and serve with the juices spooned over.
Notes
- Use one pepper for mild and three for hot. Squeeze a fresh lime over the meat just before serving. It reheats well in a skillet with a splash of broth and freezes in portions for 3 months.
Why this tastes like barbacoa
Chipotle in adobo supplies smoke and heat, cumin and oregano add earthiness, and lime juice cuts through the rich beef. Big 4-inch chunks of chuck stay moist as they braise and shred into long strands instead of crumbs.
The bay leaves go in whole and come out before shredding.
Swaps and what to skip
Beef cheeks are the traditional cut if your butcher has them. Smoked paprika adds a little smoke if you lack chipotle. Do not use lean roasts like round, which dry out and turn dusty when shredded.
Ways to serve it
Warm corn tortillas with diced white onion, cilantro and a squeeze of lime are the classic. It also fills burrito bowls with rice and black beans, or tops nachos.
Freezing in portions
Pack the meat with some juices in flat freezer bags so it thaws quickly. A skillet reheats it and crisps the edges nicely.
Shred the meat right in the juices so each strand soaks up the sauce. A handful of chopped cilantro and a squeeze of fresh lime at the end brighten the whole pot.
Barbacoa-Style Dutch Oven Chuck Roast at a glance
- Prep time: 25 minutes
- Cooking time: 4 hours
- Servings: 8 servings
- Ingredients: 12, led by boneless chuck roast, kosher salt, avocado oil, white onion
Tips for Barbacoa-Style Dutch Oven Chuck Roast
Use one pepper for mild and three for hot. Squeeze a fresh lime over the meat just before serving. It reheats well in a skillet with a splash of broth and freezes in portions for 3 months.
Barbacoa-Style Dutch Oven Chuck Roast FAQ
How long does Barbacoa-Style Dutch Oven Chuck Roast take?
Barbacoa-Style Dutch Oven Chuck Roast takes 4 hours of cooking after 25 minutes of prep.
How many people does Barbacoa-Style Dutch Oven Chuck Roast serve?
This recipe makes 8 servings.
What do I need to make Barbacoa-Style Dutch Oven Chuck Roast?
12 ingredients, led by boneless chuck roast, kosher salt, avocado oil, white onion. Amounts are in the recipe card above.
Part of: 5 Dutch Oven Chuck Roast Recipes That Shred, Not Stay Tough
