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!