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Braised Chuck Roast Tacos

Kinesha Goldson Dickman

Kinesha Goldson Dickman

October 10, 2024
Braised Chuck Roast Tacos on a plate
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3 hrs 30 min

Total

Protein icon

Beef

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 2 lbs ButcherBox 100% Grass-Fed

    Pasture-Raised Chuck Roast

  • 1 tbsp olive oil

  • 1 medium onion

    diced

  • 3 garlic cloves

    minced

  • 1 cup beef broth

  • 1 tbsp chili powder

  • 1 tsp cumin

  • 1 tsp smoked paprika

  • 1/2 tsp oregano

  • 1 bay leaf

  • Salt and pepper

    to taste

  • 8 small corn tortillas

  • Fresh cilantro

    chopped

  • Pickled red onions

  • Lime wedges

Step By Step

Instructions

1
Prepare the Beef: Season the chuck roast with salt and pepper. Heat olive oil in a large pot over medium heat, then sear the roast on all sides until browned, about 8-10 minutes.
2
Cook the Aromatics: Remove the roast and set it aside. Add diced onion and garlic to the pot, cooking until softened.
3
Braise the Beef: Return the roast to the pot and add beef broth, chili powder, cumin, smoked paprika, oregano, and a bay leaf. Bring to a simmer, then reduce the heat, cover, and braise for 3 hours or until the roast is tender and shreddable.
4
Shred the Beef: Remove the chuck roast, discard the bay leaf, and shred the beef using two forks. Return the shredded beef to the pot to soak in the braising liquid.
5
Assemble the Tacos: Warm the tortillas and fill each with the braised beef. Top with cilantro, pickled onions, and a squeeze of lime.
6
Serve and Enjoy! Add hot sauce if desired for an extra kick.

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