Description
Tender, flavorful chipotle pot roast shredded and served in warm tortillas with your favorite toppings. A delicious and easy meal perfect for any night of the week!
Ingredients
Scale
- 3–4 lb chuck roast, trimmed of excess fat
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced (plus 1–2 tbsp adobo sauce, to taste)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup beef broth
- 1/2 cup dark beer (such as stout or porter)
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and freshly ground black pepper, to taste
- 12–16 corn or flour tortillas
- Shredded cheddar or Monterey Jack cheese
- Diced red onion
- Chopped cilantro
- Lime wedges
- Sour cream or Mexican crema
- Avocado slices or guacamole
- Pickled red onions
- Salsa (verde or roja)
Instructions
- Sear the Chuck Roast: Pat the chuck roast dry with paper towels. Season generously with salt and freshly ground black pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, carefully place the chuck roast in the pot and sear on all sides until deeply browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
- Sauté Aromatics: Reduce the heat to medium and add the chopped onion to the pot. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Chipotle Peppers and Spices: Stir in the minced chipotle peppers and adobo sauce, smoked paprika, cumin, dried oregano, and cayenne pepper (if using). Cook for about 30 seconds, stirring constantly, until fragrant.
- Deglaze the Pot: Pour in the diced tomatoes (undrained), beef broth, dark beer, apple cider vinegar, and Worcestershire sauce. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Return the Roast to the Pot: Place the seared chuck roast back into the pot, nestling it into the sauce. The liquid should come about halfway up the side of the roast. If needed, add a little more beef broth to reach this level.
- Braise in the Oven (Recommended): Preheat your oven to 325°F (160°C). Cover the Dutch oven tightly with a lid and transfer it to the preheated oven. Braise for 3-4 hours, or until the chuck roast is fork-tender and easily shreds. Check the roast after 3 hours and add more beef broth if the liquid has reduced too much.
- Slow Cooker Option: Alternatively, you can cook the pot roast in a slow cooker. After completing steps 1-5 above, transfer the contents of the Dutch oven to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chuck roast is fork-tender.
- Instant Pot Option: For a quicker cooking method, use an Instant Pot. After completing steps 1-5 above, place the chuck roast and sauce into the Instant Pot. Secure the lid and set the valve to the sealing position. Cook on high pressure for 60-75 minutes, followed by a natural pressure release for 15-20 minutes. Carefully release any remaining pressure manually.
- Shred the Pot Roast: Once the pot roast is cooked and fork-tender, remove it from the pot and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces.
- Simmer the Sauce: While the roast is resting, skim off any excess fat from the surface of the sauce in the pot. Place the pot over medium heat and simmer the sauce for 10-15 minutes, or until it has thickened slightly.
- Combine Shredded Meat and Sauce: Return the shredded meat to the pot and stir to coat it evenly with the sauce. Taste and adjust seasoning as needed, adding more salt, pepper, or adobo sauce to taste.
- Warm the Tortillas: Warm the tortillas according to package directions. You can warm them in a dry skillet over medium heat, in the microwave, or in the oven.
- Assemble the Tacos: Fill each tortilla with a generous amount of the chipotle pot roast. Top with your favorite toppings, such as shredded cheese, diced red onion, chopped cilantro, lime wedges, sour cream, avocado slices, pickled red onions, and salsa.
- Serve Immediately: Serve the tacos immediately and enjoy!
Notes
- The cooking time for the pot roast will vary depending on the size and thickness of the roast, as well as the cooking method used.
- For a spicier pot roast, add more chipotle peppers and adobo sauce, or increase the amount of cayenne pepper.
- If you don’t have dark beer, you can substitute with beef broth or coffee.
- Feel free to customize the toppings to your liking.
- Leftover pot roast can be stored in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 180 minutes