This chuck roast recipe is so simple and tasty! It has just the right amount of spice and makes for the perfect tacos. Let's get cooking!
- 2-3 lb 1915 Farm Grassfed Chuck Roast
- Salt and pepper to taste
- Extra-virgin olive oil
- 2 cloves garlic, smashed
- 1 large onion, sliced
- One 28-ounce can crushed tomatoes
- 2-3 jalapeños, sliced (leave in seeds for optimal flavor/heat)
- 1 tablespoon ancho chili powder
- 1 tablespoon cayenne pepper
- 1 tablespoon ground cumin
- 3 bay leaves
- Avocado oil, for deep frying
- 3 cups finely shredded cabbage
- 1/2 bunch fresh cilantro leaves
Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, heat 2 tablespoons of avocado oil over moderately high heat. Add the beef to the pot, browning the meat on all sides.
Add the onion and garlic and sauté a few minutes until softened. Add the crushed tomatoes, fresh diced jalapeños, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil, then reduce heat and simmer with a lid for 3 hours until the meat is fork tender.
Let meat cool in the liquid. Shred meat and set aside.
Heat a large pot of oil over medium heat. When oil reaches 350°, fry the corn tortillas one at a time by placing the tortilla in oil and waiting about 30 seconds.
Remove from pan, then use the handle of a wooden spoon to press down into the center of the tortilla and fold it over to make a taco shell shape. Hold down for a few seconds, then place on a paper towel lined sheet pan. Season with salt.
To assemble the tacos: add shredded cabbage as a base. Top with some shredded beef, cheese, and cilantro.
Serve alongside guacamole and salsa. Garnish with fresh cilantro leaves. Enjoy!