Chuck Roast Taco Meat

Garrett Olson

Chopping the roast into cubes and marinating it overnight give this so much flavor. Use it for tacos, rice bowls, cauliflower rice bowls (for Paleo), or even over lettuce. Top with all your favorite taco toppings.

Adjust the amount of jalapeno for your family. I typically use whatever type of roast we have in the freezer, chuck roast or arm roast.

Print Recipe

Course Main Course

Cuisine Mexican

Servings servings

Equipment

Dutch Oven
Zester

Ingredients

3 lb roast (chopped in 3 inch cubes)
3 limes (zest and juice)
lard for browning meat

Seasonings for Marinating

2 tsp chili powder
1½ tsp cumin
1 tsp paprika
1½ tsp oregano
1 tsp salt
1 tsp pepper

Aromatics

5 cloves of garlic, peeled and crushed
1 jalapeno, de-seeded and chopped fine
1 white onion, fine dice

Seasoning for Roasting

3 bay leaves
1 tsp salt and pepper each

Liquid

1 cup beef broth
½ cup gluten free beer (or use more broth)

Garnish

chopped cilantro

Instructions

Marinate

Chop roast into 3 inch cubes. Mix seasoning in a small bowl. Place meat in non-metallic container with the grated zest of two of the limes, juice of one lime, and seasonings. Coat the meat in seasoning.
Place in refrigerator overnight.

Brown Meat

Heat lard in Dutch oven.
In two or three batches, place beef chunks in hot fat and brown for a few minutes.
Remove and set aside.
Add onion, jalapeno, and garlic. Sear until they begin to soften.
De-glaze pan with a little beef broth and use a spatula to scrape the bottom.
Add the beef back along with bay leaves, 1 tsp salt, 1 tsp pepper, and juice of two limes and the rest of the beef broth (or beer if using).

Baking

Heat oven to 275℉
Cover Dutch oven and place in oven.
Cook for 2 to 3 hours until it is easily shredded with a fork. If it is not tender, keep cooking longer. If liquid is low, add a little more broth.
Add more seasoning to taste. Top with chopped cilantro.

Keyword Paleo

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