Pop it in the oven on a Sunday afternoon, settle down to watch a football game, and it will be done when the game is over. You can either eat it that night for dinner or refrigerate it and reheat at the end of a long weekday for a quick and easy meal.
If served as tacos with tortillas and a bunch of fixings (cheese, lettuce, salsa, avocado, onion, sour cream ,etc) you can easily get 8 servings out of it. So for a family of four, you can get a bonus meal. Score!
Add 2 chipotle peppers in adobo sauce for a moderate amount of heat, and 3 if you like it spicy. Occasionally chuck roast can be a little stubborn. If you pull it out of the oven at the end of the cooking time and it is still a little tough- keep cooking. It will eventually get fork tender. Have patience and you will be rewarded.
- 2-3 chipotle chiles in adobo, finely chopped
- ½ cup ketchup
- ½ tablespoon tomato paste
- 6 garlic cloves, chopped
- 2 teaspoons oregano
- ½ teaspoon chili powder
- 2 teaspoons salt
- ¼ teaspoon freshly ground black pepper
- 1 (3 pound) boneless beef chuck roast, trimmed of excess fat
- Preheat oven to 350 degrees.
- In a Dutch oven, stir together ketchup, tomato paste, garlic, oregano, chili powder, salt, and pepper, plus 1 cup of water.
- Cut beef into 4 equal sized pieces and place in Dutch oven. Turn meat to coat it in the liquid. Place on stove and bring to a boil over medium-high heat. Once mixture comes to a boil, cover with lid and place in the oven. Bake until beef is tender and can be shredded with 2 forks, about 2½ hours.
Recipe Source: adapted from Martha Stewart
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