Chipotle Beef for Tacos- Beef chuck roast is slow cooked in a Dutch oven until tender. Flavored with chipotle chiles in adobo, it makes a wonderful taco filling.
Slow Cooked in the Oven
Chipotle Beef makes a wonderful base for weeknight tacos or burritos. It takes 2 1/2 to 3 hours to cook, but except for mixing the ingredients together, it is totally hands off.
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.
In a Dutch oven, stir together ketchup, tomato paste, garlic, oregano, chili powder, salt, and pepper, plus 1 cup of water.
Cut chuck roast into 4 pieces.
Feeds a Crowd
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!
Adjust the Spiciness
Add 2 chipotle peppers in adobo sauce for a moderate amount of heat, and 3 if you like it spicy. If you find that it is not spicy enough, serve with TABASCO Chipotle Hot Sauce. It is so good!
Chipotle Beef Recipe Tip
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.
Can You Freeze Chipotle Beef?
Yes, after cooking, let it cool completely and freeze in a freezer bag for up to 2 months. Thaw in the refrigerator overnight and then reheat in the microwave or in a pot set over medium-low heat.
More Amazing Recipes Made with Chuck Roast
Chipotle Beef for Tacos
Equipment
Ingredients
- 2-3 chipotle chiles in adobo,, finely chopped
- 1/2 cup ketchup
- 1/2 tablespoon tomato paste
- 6 garlic cloves,, chopped
- 2 teaspoons oregano
- 1/2 teaspoon chili powder
- 2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 1 (3-pound) boneless beef chuck roast,, trimmed of excess fat
- chopped fresh cilantro and sliced green onion,, optional
Instructions
- 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 2 1/2 hours.
- Shred with 2 forks and sprinkle with cilantro and green onion.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted October 7, 2013.
Recipe Source: adapted from Martha Stewart
I’ve been craving tacos like craaaaaazy! This beef sounds perfect.
Thanks so much Ashley!
Yummy!! I like the idea to make it ahead of time and reheat it for a quick weeknight dinner!
Definitely helps to have a few of those to get through the week!
I need meals like this for school. I love the hands off approach, and this is something everyone would love (even as leftovers)! Pinning!
This sounds incredible for Taco Tuesday! Love the sound of the chipotle chiles in adobo sauce added in here too. The meat looks so juicy and flavorful, thanks for sharing Christin 🙂
Wow, so simple but so delicious!
This looks so so easy to make! It makes me wish it was taco nigh today ;–)
Mmm and tomorrow is Taco Tuesday I’m guessing? 😉 Will do, will do! Awesome recipe.
Super yummy taco recipe which will leaving us wanting 2nds and 3rds! Thank you!
Oh I love recipes that you can just pop in the oven or leave on the stove and they are magically ready at dinner time! This sounds perfect for hectic weeknights!
I was just looking for a good shredded beef taco recipe. Thanks for sharing, Christin!