Vibrant and full of zest, these 18 Mexican-inspired chuck roast recipes transform humble beef into a fiesta of flavors! Perfect for cozy family dinners or festive gatherings, each dish brings authentic spices and comforting warmth to your table. Get ready to spice up your meal rotation—let’s dive into these delicious creations that’ll have everyone asking for seconds!
Slow-Cooked Mexican Chuck Roast Tacos
My family’s Sunday dinners just got a major upgrade with this incredibly tender, flavor-packed chuck roast that simmers low and slow until it practically melts. I love how the spices meld together over hours, filling the house with the most irresistible aroma that has everyone gathering in the kitchen asking, “Is it ready yet?” Trust me, it’s worth the wait—this recipe has become our go-to for cozy gatherings and taco Tuesdays alike.
Ingredients
– 3 pounds well-marbled beef chuck roast
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, thinly sliced
– 4 cloves fragrant garlic, minced
– 1 tablespoon smoky ground cumin
– 1 tablespoon earthy chili powder
– 1 teaspoon warm ground coriander
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 cup robust beef broth
– 1 (14.5-ounce) can fire-roasted diced tomatoes
– 2 tablespoons zesty fresh lime juice
– 8 small corn tortillas
– Fresh cilantro leaves for garnish
– Creamy diced avocado for serving
Instructions
1. Pat the 3-pound beef chuck roast completely dry with paper towels to ensure a good sear.
2. Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear the chuck roast for 4–5 minutes per side until deeply browned, developing a flavorful crust.
4. Remove the roast and set aside on a plate, then reduce heat to medium.
5. Add the thinly sliced yellow onion and cook for 5 minutes until softened and lightly golden.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. Sprinkle in 1 tablespoon cumin, 1 tablespoon chili powder, 1 teaspoon coriander, 1 teaspoon salt, and ½ teaspoon black pepper, toasting for 30 seconds to bloom the spices.
8. Pour in 1 cup beef broth and scrape up any browned bits from the bottom of the pot—this adds incredible depth of flavor.
9. Add the can of fire-roasted diced tomatoes with their juices and 2 tablespoons lime juice, stirring to combine.
10. Return the seared chuck roast to the pot, nestling it into the liquid.
11. Cover and transfer to a preheated 300°F oven, cooking for 3–3.5 hours until the meat is fork-tender and easily shreds.
12. Remove the roast from the pot and shred it using two forks, discarding any large pieces of fat.
13. Tip: For extra flavor, skim excess fat from the cooking liquid and mix a few tablespoons back into the shredded meat.
14. Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly charred.
15. Assemble tacos by filling each tortilla with a generous portion of shredded beef.
16. Garnish with fresh cilantro leaves and creamy diced avocado.
The shredded beef is incredibly juicy and infused with smoky, aromatic spices, while the tender texture pairs perfectly with the slight chew of warm corn tortillas. I love serving these tacos family-style with extra lime wedges for squeezing and a side of tangy pickled red onions to cut through the richness.
Spicy Adobo Braised Chuck Roast
After a long week, nothing comforts me more than the slow-cooked magic of a hearty roast. This spicy adobo version has become my go-to Sunday supper, filling the house with the most incredible aroma that always brings my family running to the kitchen.
Ingredients
– 3 pounds well-marbled chuck roast
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, thinly sliced
– 6 cloves fresh garlic, minced
– 1 cup robust chicken broth
– 1/2 cup tangy apple cider vinegar
– 1/4 cup rich soy sauce
– 2 tablespoons smoky chipotle peppers in adobo sauce, finely chopped
– 2 teaspoons aromatic whole black peppercorns
– 3 fragrant bay leaves
– 1 teaspoon coarse kosher salt
Instructions
1. Pat the 3 pounds of well-marbled chuck roast completely dry with paper towels to ensure a perfect sear.
2. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear the chuck roast on all sides until deeply browned, approximately 4-5 minutes per side, developing flavorful fond.
4. Remove the roast and set aside, then reduce heat to medium and add 1 large thinly sliced yellow onion.
5. Sauté the onion for 5 minutes until softened and translucent, scraping up any browned bits from the bottom.
6. Add 6 cloves of minced fresh garlic and cook for 1 minute until fragrant but not browned.
7. Pour in 1 cup of robust chicken broth, 1/2 cup of tangy apple cider vinegar, and 1/4 cup of rich soy sauce, stirring to combine.
8. Stir in 2 tablespoons of finely chopped smoky chipotle peppers in adobo sauce, 2 teaspoons of aromatic whole black peppercorns, 3 fragrant bay leaves, and 1 teaspoon of coarse kosher salt.
9. Return the seared chuck roast to the pot, ensuring it’s partially submerged in the liquid.
10. Bring the mixture to a gentle simmer, then cover and reduce heat to low.
11. Braise for 3-3.5 hours until the meat is fork-tender and easily shreds, checking occasionally to maintain a gentle simmer.
12. Remove the roast from the pot and let rest for 10 minutes before shredding with two forks.
13. Meanwhile, simmer the braising liquid uncovered for 10 minutes to reduce and thicken slightly.
14. Return the shredded meat to the reduced sauce, tossing to coat thoroughly.
Rich, tender shreds of beef soak up the complex adobo sauce, creating the most incredible texture that melts in your mouth. I love serving this over creamy polenta or stuffing it into warm tortillas with fresh cilantro and a squeeze of lime for the perfect balance of heat and acidity.
Mexican-Style Chuck Roast Chili
Kind of like that cozy sweater you reach for when autumn arrives, this Mexican-Style Chuck Roast Chili has become my go-to comfort dish. I first stumbled upon this recipe during a trip to Texas, and now it’s a staple in my kitchen for those crisp fall evenings. There’s something magical about how the rich spices meld together after a slow simmer—it always brings back warm memories.
Ingredients
– 2 tablespoons of rich extra virgin olive oil
– 2 pounds of well-marbled chuck roast, cut into 1-inch cubes
– 1 large yellow onion, finely diced
– 3 cloves of fragrant garlic, minced
– 2 tablespoons of earthy chili powder
– 1 tablespoon of smoky ground cumin
– 1 teaspoon of sweet paprika
– 1 (28-ounce) can of fire-roasted diced tomatoes, with their juices
– 2 cups of robust beef broth
– 1 (15-ounce) can of plump kidney beans, drained and rinsed
– 1 (15-ounce) can of tender black beans, drained and rinsed
– 1 teaspoon of coarse kosher salt
– 1/2 teaspoon of freshly ground black pepper
– Fresh cilantro leaves for garnish
– Creamy sour cream for serving
– Sharp shredded cheddar cheese for topping
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
2. Add 2 pounds of well-marbled chuck roast cubes in a single layer, searing for 4-5 minutes per side until deeply browned on all edges. Tip: Avoid overcrowding the pot to ensure a proper sear and develop rich flavor.
3. Transfer the browned chuck roast to a plate using a slotted spoon, leaving any drippings in the pot.
4. Add 1 large finely diced yellow onion to the pot, sautéing for 5-7 minutes until softened and translucent.
5. Stir in 3 cloves of minced fragrant garlic and cook for 1 minute until aromatic.
6. Sprinkle in 2 tablespoons of earthy chili powder, 1 tablespoon of smoky ground cumin, and 1 teaspoon of sweet paprika, toasting for 30 seconds to bloom the spices.
7. Pour in 1 can of fire-roasted diced tomatoes with their juices and 2 cups of robust beef broth, scraping the bottom to deglaze any browned bits.
8. Return the seared chuck roast and any accumulated juices to the pot, bringing the mixture to a gentle boil.
9. Reduce the heat to low, cover the pot, and simmer for 2 hours, stirring occasionally, until the meat is fork-tender. Tip: Maintain a low simmer to prevent the meat from toughening and allow flavors to meld beautifully.
10. Stir in 1 can of plump kidney beans, 1 can of tender black beans, 1 teaspoon of coarse kosher salt, and 1/2 teaspoon of freshly ground black pepper.
11. Continue to simmer uncovered for an additional 30 minutes, until the chili has thickened slightly. Tip: For a thicker consistency, mash a few beans against the side of the pot with a spoon.
12. Ladle the chili into bowls and garnish with fresh cilantro leaves, a dollop of creamy sour cream, and a generous sprinkle of sharp shredded cheddar cheese.
Very hearty and satisfying, this chili boasts tender chunks of beef that melt in your mouth, complemented by a deep, smoky spice blend. I love serving it with crispy tortilla chips for added crunch or over a baked potato for a twist—it’s always a crowd-pleaser that fills the kitchen with an irresistible aroma.
Chuck Roast Barbacoa
Yesterday, I was craving something deeply comforting and remembered my abuela’s slow-cooked barbacoa—it’s the kind of meal that fills your home with the most incredible aromas and warms you right up. I love making this chuck roast version on lazy weekends when I can let it simmer away while I relax, and it always turns out tender and packed with flavor. Trust me, once you try this, you’ll be hooked!
Ingredients
– 3 pounds well-marbled chuck roast, cut into 4 large chunks
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves fragrant garlic, minced
– 2 chipotle peppers in adobo sauce, finely chopped
– 1 tablespoon ground cumin
– 1 tablespoon dried oregano
– 1 teaspoon smoked paprika
– 1 cup robust beef broth
– 2 tablespoons fresh lime juice
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup fresh cilantro, chopped
Instructions
1. Pat the chuck roast chunks dry with paper towels to ensure a good sear.
2. Heat the extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear the chuck roast chunks for 4-5 minutes per side until deeply browned, working in batches if needed to avoid overcrowding.
4. Remove the seared chuck roast and set aside on a plate.
5. Add the finely diced yellow onion to the same pot and sauté for 5 minutes until softened and translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the chopped chipotle peppers, ground cumin, dried oregano, and smoked paprika, toasting for 30 seconds to release their oils.
8. Pour in the beef broth and fresh lime juice, scraping the bottom of the pot to deglaze and incorporate any browned bits.
9. Return the seared chuck roast to the pot, along with any accumulated juices.
10. Season with fine sea salt and freshly ground black pepper, stirring to combine.
11. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 3.5 hours until the meat is fork-tender.
12. Tip: Check the liquid level halfway through; if it’s reducing too much, add a splash more beef broth to keep it moist.
13. Remove the lid and use two forks to shred the meat directly in the pot, mixing it with the cooking liquid.
14. Tip: For extra flavor, let the shredded meat sit in the juices for 10 minutes off the heat before serving.
15. Stir in the chopped fresh cilantro just before serving.
16. Tip: If you prefer a thicker sauce, simmer uncovered for an additional 10 minutes after shredding.
Perfectly tender and juicy, this barbacoa melts in your mouth with a smoky, slightly spicy kick from the chipotles. I love serving it in warm corn tortillas with a squeeze of lime and a dollop of creamy avocado, or even over cilantro-lime rice for a hearty bowl.
Slow Cooker Chuck Roast Carnitas
Zesty and incredibly tender, this slow cooker chuck roast carnitas recipe has become my go-to for effortless entertaining. I first discovered this method during a busy holiday season when I needed to feed a crowd without spending hours in the kitchen—now it’s my secret weapon for flavorful, fall-apart meat every time.
Ingredients
– 3 pounds well-marbled beef chuck roast
– 2 tablespoons fragrant ground cumin
– 1 tablespoon smoked paprika with deep red hue
– 2 teaspoons coarse kosher salt
– 1 teaspoon freshly cracked black pepper
– 4 cloves aromatic garlic, minced
– 1 large yellow onion, roughly chopped
– 1 juicy orange, quartered
– 1/2 cup rich beef broth
– 2 tablespoons vibrant fresh lime juice
– 2 tablespoons chopped fresh cilantro
– 8 warm corn tortillas
Instructions
1. Pat the 3-pound beef chuck roast completely dry with paper towels to ensure proper browning.
2. In a small bowl, combine 2 tablespoons ground cumin, 1 tablespoon smoked paprika, 2 teaspoons kosher salt, and 1 teaspoon black pepper.
3. Rub the spice mixture evenly over all sides of the chuck roast, pressing gently to adhere.
4. Place the seasoned chuck roast into your slow cooker insert.
5. Scatter 4 minced garlic cloves and 1 roughly chopped yellow onion around the roast.
6. Squeeze the juice from 1 quartered orange over the meat and add the orange quarters to the cooker.
7. Pour 1/2 cup beef broth around the edges of the roast, being careful not to wash off the spices.
8. Cover and cook on LOW heat for 8 hours until the meat shreds easily with a fork.
9. Remove the roast from the slow cooker and transfer to a large cutting board.
10. Using two forks, shred the meat completely, discarding any large fat pieces.
11. Return the shredded meat to the slow cooker and stir into the cooking juices.
12. Stir in 2 tablespoons fresh lime juice and 2 tablespoons chopped cilantro.
13. Cook on HIGH for an additional 20 minutes to allow flavors to meld.
14. Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
Velvety and rich, the carnitas boast a perfect balance of citrus brightness against the deep, smoky spices. Serve them piled high on warm tortillas with extra lime wedges for squeezing, or get creative by topping nachos or stuffing into quesadillas for a satisfying twist on taco night.
Mexican-Inspired Chuck Roast Enchiladas
Delicious doesn’t even begin to describe these enchiladas—they’re the kind of comfort food that makes you want to invite the whole neighborhood over. I first made this version when my husband requested something “hearty and Mexican” for his birthday dinner, and now it’s become our go-to celebration meal. There’s something magical about how the tender chuck roast melds with the spices after hours of slow cooking.
Ingredients
– 3 pounds well-marbled chuck roast, cut into 2-inch cubes
– 2 tablespoons robust extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves aromatic garlic, minced
– 2 tablespoons rich chili powder
– 1 tablespoon earthy ground cumin
– 1 teaspoon smoked paprika with a hint of sweetness
– 1 (28-ounce) can fire-roasted crushed tomatoes
– 2 cups rich beef broth
– 12 (6-inch) soft corn tortillas
– 3 cups shredded sharp cheddar cheese
– Fresh cilantro leaves for garnish
– Creamy Mexican crema for drizzling
Instructions
1. Preheat your oven to 325°F.
2. Season the chuck roast cubes generously with salt and pepper on all sides.
3. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the meat in batches until deeply browned on all sides, about 4 minutes per side—don’t overcrowd the pot to ensure proper browning.
5. Remove the meat and set aside, leaving the drippings in the pot.
6. Add the diced onion and cook until softened and translucent, about 5 minutes.
7. Stir in the minced garlic and cook until fragrant, about 30 seconds.
8. Add the chili powder, cumin, and smoked paprika, toasting the spices for 1 minute until aromatic.
9. Pour in the crushed tomatoes and beef broth, scraping up any browned bits from the bottom of the pot.
10. Return the seared meat to the pot and bring the liquid to a simmer.
11. Cover and transfer to the oven, braising for 3 hours until the meat is fork-tender.
12. Remove the pot from the oven and shred the meat using two forks, mixing it with the cooking liquid.
13. Increase the oven temperature to 375°F.
14. Warm the tortillas briefly in a dry skillet for about 15 seconds per side to make them pliable—this prevents cracking when rolling.
15. Spread 1 cup of the meat mixture in the bottom of a 9×13-inch baking dish.
16. Fill each tortilla with about ⅓ cup of meat mixture and 2 tablespoons of cheese, rolling tightly.
17. Place the enchiladas seam-side down in the baking dish, packing them snugly.
18. Top with the remaining meat sauce and remaining cheese.
19. Bake uncovered for 25 minutes until the cheese is bubbly and lightly golden.
20. Let rest for 10 minutes before serving to allow the flavors to settle.
Tender shredded beef practically melts in your mouth against the slight chew of corn tortillas, while the smoky chili sauce brings just the right amount of heat. I love serving these with a drizzle of cool crema and fresh cilantro to balance the richness—they’re perfect for making ahead and reheating, as the flavors deepen overnight.
Chipotle Lime Chuck Roast
Unbelievably tender and packed with smoky-spicy flavor, this Chipotle Lime Chuck Roast has become my go-to Sunday dinner. I first made it for a family gathering last fall, and now my cousins request it every time they visit—it’s that memorable! There’s something so satisfying about slow-cooking a tough cut into melt-in-your-mouth perfection.
Ingredients
– 3 pounds well-marbled chuck roast
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, thinly sliced
– 4 cloves fresh garlic, minced
– 2 canned chipotle peppers in adobo sauce, finely chopped
– 1 tablespoon smoky adobo sauce from the can
– 1 cup robust beef broth
– ¼ cup freshly squeezed lime juice
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly ground black pepper
– 1 teaspoon earthy ground cumin
– ½ teaspoon aromatic dried oregano
– 2 bay leaves
Instructions
1. Pat the chuck roast completely dry with paper towels to ensure a good sear.
2. Season all sides of the roast evenly with coarse kosher salt and freshly ground black pepper.
3. Heat rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Sear the chuck roast for 4-5 minutes per side until deeply browned, developing a flavorful crust.
5. Transfer the seared roast to a plate and reduce heat to medium.
6. Add thinly sliced yellow onion to the pot and sauté for 5 minutes until softened and translucent.
7. Stir in minced fresh garlic and cook for 1 minute until fragrant.
8. Add finely chopped chipotle peppers and smoky adobo sauce, cooking for 1 minute to bloom the spices.
9. Pour in robust beef broth and freshly squeezed lime juice, scraping up any browned bits from the bottom.
10. Stir in earthy ground cumin and aromatic dried oregano until well combined.
11. Return the seared chuck roast to the pot along with any accumulated juices.
12. Add 2 bay leaves to the liquid surrounding the roast.
13. Bring the liquid to a gentle simmer, then cover tightly with a lid.
14. Transfer the Dutch oven to a preheated 325°F oven and braise for 3 hours until the meat is fork-tender.
15. Remove the pot from the oven and let the roast rest in the liquid for 15 minutes before slicing.
16. Discard the bay leaves and skim excess fat from the surface of the cooking liquid if desired.
What makes this dish extraordinary is how the chuck roast transforms into buttery-soft shreds that soak up the tangy lime and smoky chipotle flavors. I love serving it over creamy mashed potatoes or stuffing it into warm tortillas with fresh cilantro and a dollop of cool sour cream—it’s versatile enough for tacos, bowls, or a hearty plated dinner.
Chuck Roast Pozole Verde
Kind of like that cozy Sunday when the rain taps gently on the window, this Chuck Roast Pozole Verde brings warmth and comfort straight to your soul—I first whipped it up during a lazy weekend craving something hearty yet vibrant, and now it’s my go-to for impressing friends without fuss.
Ingredients
– 2 pounds well-marbled chuck roast, cut into 1-inch cubes
– 1 large white onion, finely diced
– 4 cloves garlic, minced until fragrant
– 2 cups homemade chicken broth, rich and savory
– 1 pound fresh tomatillos, husked and rinsed
– 2 poblano peppers, roasted and deseeded
– 1 bunch fresh cilantro, stems included for depth
– 1 tablespoon cumin seeds, toasted and ground
– 1 teaspoon dried oregano, Mexican variety preferred
– 2 (15-ounce) cans white hominy, drained and rinsed
– 1 lime, juiced for brightness
– Salt to taste
– Fresh radishes, thinly sliced for garnish
– Crispy tortilla strips for crunch
Instructions
1. Heat a large Dutch oven over medium-high heat and add the cubed chuck roast, searing for 5-7 minutes until browned on all sides to develop a deep flavor base.
2. Add the diced onion and minced garlic, sautéing for 3-4 minutes until softened and aromatic.
3. Pour in the rich chicken broth, scraping the bottom of the pot to deglaze and incorporate any browned bits for extra depth.
4. In a blender, combine the husked tomatillos, roasted poblano peppers, fresh cilantro, ground cumin, and dried oregano; blend until smooth for a vibrant verde sauce.
5. Pour the verde sauce into the pot with the meat and onions, stirring to combine thoroughly.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2.5 hours until the chuck roast is fork-tender and easily shreds.
7. Tip: For the best texture, avoid stirring too frequently during simmering to prevent the meat from breaking apart too early.
8. Stir in the drained hominy and continue to simmer uncovered for an additional 30 minutes to allow the flavors to meld and the hominy to soften.
9. Tip: Taste and adjust seasoning with salt at this stage, as the hominy can absorb a lot, ensuring a well-balanced broth.
10. Remove from heat and stir in the fresh lime juice for a bright, acidic finish.
11. Tip: Let the pozole rest for 10 minutes before serving to allow the flavors to fully integrate and the broth to thicken slightly.
12. Ladle into bowls and garnish with thinly sliced radishes and crispy tortilla strips for added texture and freshness.
Perfectly tender chuck roast melts into the brothy base, while the hominy adds a delightful chew that contrasts with the crisp radish garnish—serve it with warm tortillas on the side for dipping, and watch it become the star of any gathering.
Roasted Chuck Roast with Salsa Verde
Diving into my kitchen on a crisp fall afternoon, I love how a simple chuck roast transforms into something spectacular with just a few bold ingredients—it’s become my go-to for cozy family dinners that feel both rustic and elegant.
Ingredients
– 1 (3-pound) well-marbled chuck roast
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon coarse kosher salt
– 1 teaspoon freshly cracked black pepper
– 4 cloves aromatic garlic, minced
– 1 cup vibrant fresh parsley leaves
– 1/2 cup briny capers, drained
– 1/4 cup zesty lemon juice
– 1/2 cup high-quality extra virgin olive oil
Instructions
1. Preheat your oven to 325°F to ensure even, slow roasting for tender meat.
2. Pat the chuck roast dry with paper towels to help achieve a beautiful sear.
3. Rub the roast all over with 2 tablespoons of rich extra virgin olive oil.
4. Season the roast generously with 1 tablespoon coarse kosher salt and 1 teaspoon freshly cracked black pepper, pressing the spices into the meat.
5. Place the roast in a heavy-bottomed Dutch oven or roasting pan.
6. Roast in the preheated oven for 2.5 to 3 hours, until the internal temperature reaches 200°F for fall-apart tenderness.
7. While the roast cooks, combine 4 cloves minced aromatic garlic, 1 cup vibrant fresh parsley leaves, 1/2 cup briny capers, and 1/4 cup zesty lemon juice in a food processor.
8. Pulse the mixture until finely chopped but not pureed, scraping down the sides as needed.
9. With the processor running, slowly stream in 1/2 cup high-quality extra virgin olive oil until the salsa verde emulsifies and turns bright green.
10. Let the roast rest for 15 minutes before slicing to allow the juices to redistribute.
11. Slice or shred the roast against the grain for maximum tenderness.
12. Serve the roasted chuck roast topped generously with the freshly made salsa verde.
Let this dish shine with its melt-in-your-mouth texture and the salsa verde’s punchy, herbaceous kick—I love pairing it with creamy mashed potatoes or stuffing it into warm tortillas for a next-day twist that everyone raves about.
Chuck Roast Tamale Pie
Yesterday, I was craving comfort food but wanted something with a twist—enter this chuck roast tamale pie that’s become my go-to for cozy dinners. It’s hearty, flavorful, and reminds me of family gatherings where everyone digs in happily.
Ingredients
– 2 pounds well-marbled chuck roast, cut into 1-inch cubes
– 1 tablespoon fragrant extra virgin olive oil
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced until aromatic
– 1 (14.5-ounce) can fire-roasted diced tomatoes, with their zesty juices
– 1 cup rich beef broth
– 1 tablespoon smoky chili powder
– 1 teaspoon earthy ground cumin
– 1/2 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1 cup stone-ground yellow cornmeal
– 1 cup whole milk
– 1 large egg, lightly beaten
– 1/2 cup shredded sharp cheddar cheese
Instructions
1. Preheat your oven to 350°F to ensure even baking later.
2. In a large oven-safe skillet, heat the fragrant extra virgin olive oil over medium-high heat until it shimmers.
3. Add the 2 pounds of well-marbled chuck roast cubes and sear for 4-5 minutes per side until deeply browned, developing a flavorful crust—this step is key for building depth.
4. Stir in the finely diced large yellow onion and cook for 3-4 minutes until softened and translucent.
5. Add the minced aromatic garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. Pour in the can of fire-roasted diced tomatoes with their zesty juices, 1 cup of rich beef broth, 1 tablespoon of smoky chili powder, 1 teaspoon of earthy ground cumin, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper, then bring to a simmer.
7. Reduce the heat to low, cover the skillet, and let it simmer gently for 1 hour and 30 minutes until the chuck roast is fork-tender and the sauce has thickened slightly—tip: resist stirring too often to keep the meat intact.
8. In a medium bowl, whisk together 1 cup of stone-ground yellow cornmeal, 1 cup of whole milk, and the lightly beaten large egg until smooth to form the tamale topping.
9. Evenly spread the cornmeal mixture over the simmered chuck roast filling in the skillet.
10. Sprinkle the 1/2 cup of shredded sharp cheddar cheese on top for a golden, cheesy finish.
11. Transfer the skillet to the preheated oven and bake uncovered for 25-30 minutes until the topping is set and lightly golden brown—tip: check at 25 minutes to avoid over-baking.
12. Remove from the oven and let it rest for 10 minutes before serving to allow the flavors to meld and make slicing easier.
Unbelievably satisfying, this pie boasts a tender, shredded chuck roast base with a slightly crisp cornmeal topping that soaks up the spicy tomato sauce. Serve it straight from the skillet with a dollop of cool sour cream or alongside a simple green salad for a balanced meal that’s sure to become a family favorite.
Chuck Roast Fajitas
Haven’t we all had those days where we crave something hearty and flavorful but don’t want to spend hours in the kitchen? That’s exactly why I fell in love with chuck roast fajitas—they’re my go-to for a satisfying meal that feels special without the fuss. I first made these for a casual family gathering, and now they’re a regular in our rotation, especially when I want to impress with minimal effort.
Ingredients
– 2 pounds well-marbled chuck roast, thinly sliced against the grain
– 3 tablespoons vibrant extra virgin olive oil
– 2 large crisp bell peppers, thinly sliced (I use a mix of red and green for color)
– 1 large sweet yellow onion, thinly sliced
– 3 cloves aromatic garlic, minced
– 2 tablespoons zesty lime juice
– 1 tablespoon smoky chili powder
– 1 teaspoon earthy ground cumin
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 8 warm flour tortillas
– Fresh cilantro leaves for garnish
– Creamy sour cream for serving
– Chunky salsa for topping
Instructions
1. In a large bowl, combine the thinly sliced chuck roast, 2 tablespoons of vibrant extra virgin olive oil, zesty lime juice, smoky chili powder, earthy ground cumin, coarse kosher salt, and freshly cracked black pepper.
2. Toss the meat thoroughly to ensure it’s evenly coated with the marinade, and let it sit at room temperature for 15 minutes to allow the flavors to meld. (Tip: Slicing the meat against the grain now will make it incredibly tender after cooking.)
3. Heat a large skillet or cast-iron pan over medium-high heat and add the remaining 1 tablespoon of vibrant extra virgin olive oil.
4. Once the oil is shimmering and hot, add the marinated chuck roast slices in a single layer, working in batches if necessary to avoid overcrowding.
5. Cook the meat for 3-4 minutes per side, until it develops a golden-brown sear and reaches an internal temperature of 145°F for medium doneness.
6. Remove the cooked meat from the skillet and set it aside on a plate, covering loosely with foil to keep warm.
7. In the same skillet, add the thinly sliced crisp bell peppers and sweet yellow onion, stirring to coat them in the pan juices.
8. Sauté the vegetables for 5-7 minutes, until they are softened and slightly caramelized, stirring occasionally.
9. Add the minced aromatic garlic to the skillet and cook for an additional 1 minute, until fragrant. (Tip: Don’t let the garlic burn—it can turn bitter quickly.)
10. Return the cooked chuck roast to the skillet with the vegetables, tossing everything together to combine and heat through for about 1 minute.
11. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly toasted. (Tip: Keep them wrapped in a clean towel to stay warm and soft until serving.)
12. Serve the fajita mixture immediately with the warm tortillas, garnished with fresh cilantro leaves, creamy sour cream, and chunky salsa.
Just out of the skillet, these fajitas boast a perfect contrast of tender, juicy meat and crisp-tender veggies with a smoky, zesty kick. I love loading them into tortillas with a dollop of cool sour cream to balance the heat, making every bite a delightful mix of textures and flavors that always disappears fast at my table.
Mexican Chuck Roast with Black Beans and Corn
Sometimes, the best meals come from letting simple ingredients shine together. I first made this dish for a cozy family gathering last fall, and now it’s my go-to for feeding a crowd without fuss—just set it and forget it while the flavors meld beautifully. Mexican Chuck Roast with Black Beans and Corn is hearty, comforting, and packed with that warm, spicy kick we all love.
Ingredients
– 2 pounds well-marbled chuck roast, cut into 1-inch cubes
– 1 tablespoon fragrant ground cumin
– 1 tablespoon smoky chili powder
– 1 teaspoon aromatic garlic powder
– 1 teaspoon earthy dried oregano
– 1/2 teaspoon coarse kosher salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons rich olive oil
– 1 large sweet yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 (15-ounce) can plump black beans, drained and rinsed
– 1 (15-ounce) can sweet corn kernels, drained
– 1 (14.5-ounce) can fire-roasted diced tomatoes, with juices
– 1 cup rich beef broth
– 2 tablespoons bright fresh lime juice
– 1/4 cup vibrant fresh cilantro, chopped
Instructions
1. In a large bowl, combine the chuck roast cubes, ground cumin, chili powder, garlic powder, dried oregano, kosher salt, and black pepper, tossing to coat evenly.
2. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Add the seasoned chuck roast cubes and sear for 4-5 minutes per side, until deeply browned on all sides.
4. Tip: Don’t overcrowd the pot—work in batches if needed for a better sear.
5. Reduce the heat to medium and add the diced onion, sautéing for 3-4 minutes until softened.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the black beans, corn, diced tomatoes with juices, and beef broth, stirring to combine.
8. Bring the mixture to a gentle boil, then reduce the heat to low.
9. Cover the Dutch oven and simmer for 2 hours and 30 minutes, stirring occasionally, until the beef is fork-tender.
10. Tip: For deeper flavor, let it simmer uncovered for the last 30 minutes to thicken the sauce.
11. Stir in the lime juice and chopped cilantro just before serving.
12. Tip: Taste and adjust seasoning with a pinch more salt if needed, but avoid over-salting early on.
My mouth waters just thinking about the tender, shreddable beef paired with the creamy beans and sweet corn—it’s a texture dream! Serve it over fluffy rice or with warm tortillas for a complete meal that’s sure to become a family favorite.
Ancho Chile Chuck Roast
Oh my goodness, have I got a treat for you today! I first made this ancho chile chuck roast for a family gathering last fall, and let me tell you—it disappeared faster than I could say “seconds, please.” There’s something magical about how those warm spices meld with the rich beef that just screams comfort food season.
Ingredients
– 3 to 4 pounds well-marbled chuck roast
– 2 tablespoons high-smoke point avocado oil
– 1 large yellow onion, thinly sliced
– 4 cloves fresh garlic, minced
– 2 tablespoons ground ancho chile powder
– 1 teaspoon smoked paprika
– 1 teaspoon ground cumin
– 1/2 teaspoon dried oregano
– 1 cup rich beef broth
– 1/4 cup fresh lime juice
– 2 tablespoons tomato paste
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 325°F.
2. Pat the chuck roast completely dry with paper towels—this helps achieve a beautiful sear.
3. Season all sides of the roast generously with kosher salt and black pepper.
4. Heat avocado oil in a large Dutch oven over medium-high heat until shimmering.
5. Sear the chuck roast for 4-5 minutes per side until deeply browned, developing fond in the pot.
6. Transfer the seared roast to a plate, leaving drippings in the pot.
7. Add sliced onions to the pot and sauté for 5 minutes until softened.
8. Stir in minced garlic and cook for 1 minute until fragrant.
9. Add ancho chile powder, smoked paprika, cumin, and oregano, toasting for 30 seconds to bloom the spices.
10. Whisk in beef broth, lime juice, and tomato paste, scraping up all the browned bits from the bottom.
11. Return the chuck roast to the pot, nestling it into the liquid.
12. Cover and braise in the preheated oven for 3 to 3.5 hours until fork-tender.
13. Let the roast rest in the cooking liquid for 15 minutes before slicing—this allows the juices to redistribute.
14. Shred or slice the meat against the grain for maximum tenderness.
15. Skim excess fat from the braising liquid if desired, then serve the meat with the reduced sauce.
Look at that fall-apart tenderness! The ancho chiles provide a subtle heat that builds slowly, while the lime juice cuts through the richness beautifully. I love serving this shredded over creamy polenta or tucked into warm corn tortillas with pickled red onions for a stunning taco night centerpiece.
Crockpot Chuck Roast with Jalapeño and Tomato
Crockpots have become my kitchen superhero, especially during busy weekdays when I want a comforting meal waiting for me. This chuck roast with jalapeño and tomato is my go-to for that perfect balance of spicy and savory—it’s like a warm hug in a bowl!
Ingredients
– 3 pounds well-marbled beef chuck roast
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, thinly sliced
– 4 cloves fresh garlic, minced
– 2 medium jalapeño peppers, seeded and finely diced
– 1 (14.5-ounce) can fire-roasted diced tomatoes, with juices
– 1 cup low-sodium beef broth
– 1 tablespoon Worcestershire sauce
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1 teaspoon smoked paprika
– 2 sprigs fresh thyme
Instructions
1. Pat the 3-pound beef chuck roast dry with paper towels to ensure a good sear.
2. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the chuck roast for 4–5 minutes per side until deeply browned, developing a flavorful crust.
4. Transfer the seared roast to the crockpot insert.
5. In the same skillet, add the thinly sliced yellow onion and sauté for 3–4 minutes until softened.
6. Add the minced garlic and diced jalapeño peppers, cooking for 1 minute until fragrant.
7. Pour in the can of fire-roasted diced tomatoes with juices, 1 cup of beef broth, and 1 tablespoon of Worcestershire sauce, scraping up any browned bits from the skillet.
8. Stir in 1 teaspoon of coarse kosher salt, 1/2 teaspoon of black pepper, and 1 teaspoon of smoked paprika.
9. Pour the mixture over the chuck roast in the crockpot.
10. Add 2 sprigs of fresh thyme on top for aromatic flavor.
11. Cover and cook on low heat for 8 hours until the meat is fork-tender and easily shreds.
12. Remove the thyme sprigs and shred the meat directly in the crockpot using two forks.
13. Let it rest for 10 minutes to allow the flavors to meld together.
Now that it’s ready, the meat is incredibly tender and juicy, soaking up all the spicy, tomatoey goodness. Nothing beats serving this over creamy mashed potatoes or stuffing it into warm tortillas for a twist on tacos—it’s a crowd-pleaser every time!
Chuck Roast with Mole Sauce
Kind of like that cozy Sunday dinner you crave when the weather turns crisp, this chuck roast with mole sauce has become my go-to comfort food. I first discovered this dish during a trip to Oaxaca, and now I love recreating it at home with my own little twists—like adding a dash of cinnamon for extra warmth. It’s hearty, deeply flavorful, and perfect for sharing with family around the table.
Ingredients
– 3 pounds well-marbled chuck roast
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fragrant garlic, minced
– 2 tablespoons smoky ancho chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon aromatic cinnamon
– 1/4 cup unsweetened cocoa powder
– 1 cup crushed tomatoes
– 2 cups rich beef broth
– 1/4 cup creamy peanut butter
– 1 tablespoon honey
– Salt to taste
Instructions
1. Pat the chuck roast dry with paper towels and season generously with salt on all sides.
2. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear the chuck roast for 4-5 minutes per side until deeply browned and a crust forms.
4. Remove the roast from the pot and set it aside on a plate.
5. Add the diced onion to the same pot and sauté for 5 minutes until softened and translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Sprinkle in the ancho chili powder, cumin, and cinnamon, toasting for 30 seconds to release their aromas.
8. Whisk in the cocoa powder until fully incorporated with the spices.
9. Pour in the crushed tomatoes and beef broth, scraping the bottom of the pot to deglaze.
10. Add the peanut butter and honey, stirring until the sauce is smooth and well combined.
11. Return the seared chuck roast to the pot, nestling it into the sauce.
12. Bring the sauce to a gentle simmer, then reduce the heat to low.
13. Cover the pot with a tight-fitting lid and simmer for 3 hours, until the meat is fork-tender.
14. Remove the lid and let the roast rest in the sauce for 10 minutes before slicing.
15. Shred or slice the meat against the grain and serve topped with the mole sauce.
Delightfully tender, the chuck roast practically melts in your mouth, while the mole sauce offers a complex harmony of smoky, sweet, and spicy notes. I love serving it over creamy mashed potatoes or with warm corn tortillas for a truly comforting meal that always brings everyone back for seconds.
Chuck Roast Burrito Bowls
Unbelievably, my family’s favorite weeknight dinner started as a happy accident when I had leftover chuck roast and a craving for something fresh and customizable. These burrito bowls combine tender, slow-cooked beef with vibrant toppings for a meal that feels both comforting and exciting. I love making a big batch on Sunday to enjoy throughout the week—it’s become our go-to for busy evenings when everyone wants something delicious but different.
Ingredients
– 2 lbs well-marbled chuck roast, cut into 1-inch cubes
– 2 tbsp robust extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fragrant garlic, minced
– 1 tbsp smoky chili powder
– 1 tsp earthy ground cumin
– 1 tsp sweet paprika
– 1 cup rich beef broth
– 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
– 2 cups fluffy cooked white rice
– 1 cup crisp shredded romaine lettuce
– ½ cup creamy ripe avocado, diced
– ¼ cup fresh cilantro leaves, chopped
– ¼ cup tangy lime juice
– ½ cup sharp cheddar cheese, shredded
Instructions
1. Pat dry the chuck roast cubes thoroughly with paper towels to ensure a good sear.
2. Heat the extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the chuck roast cubes in a single layer, working in batches if needed to avoid overcrowding.
4. Sear the beef for 3-4 minutes per side until deeply browned, developing a flavorful crust.
5. Remove the beef from the pot and set aside on a plate.
6. Reduce the heat to medium and add the finely diced yellow onion to the same pot.
7. Sauté the onion for 5-6 minutes until softened and translucent, scraping up any browned bits from the bottom.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Stir in the chili powder, ground cumin, and paprika, toasting the spices for 30 seconds to enhance their flavor.
10. Pour in the beef broth and use a wooden spoon to deglaze the pot, loosening all the flavorful bits.
11. Return the seared chuck roast and any accumulated juices to the pot.
12. Add the undrained fire-roasted diced tomatoes and stir to combine.
13. Bring the mixture to a gentle simmer, then reduce the heat to low.
14. Cover the pot and simmer for 2.5-3 hours until the beef is fork-tender and easily shreds.
15. While the beef cooks, prepare the fluffy white rice according to package directions.
16. Shred the cooked beef directly in the pot using two forks, mixing it with the cooking liquid.
17. Assemble bowls by dividing the cooked rice among four serving dishes.
18. Top each bowl with a generous portion of the shredded beef mixture.
19. Layer with crisp shredded romaine lettuce, diced creamy avocado, and fresh chopped cilantro.
20. Drizzle each bowl with tangy lime juice and sprinkle with sharp shredded cheddar cheese.
For a truly satisfying meal, the tender shredded beef melts in your mouth while the crisp lettuce and creamy avocado add fresh contrast. I love serving these bowls with warm tortillas on the side for scooping up every last bit of the richly spiced sauce.
Smoky Chuck Roast Quesadillas
Huddled around the campfire last fall, I first discovered the magic of transforming leftover chuck roast into something spectacular—these quesadillas became an instant family favorite that I now make year-round. There’s something about that smoky, melty combination that just hits the spot every single time.
Ingredients
– 2 cups shredded smoky chuck roast
– 4 large flour tortillas
– 2 cups shredded sharp cheddar cheese
– 1/4 cup finely chopped fresh cilantro
– 1/2 cup diced red onion
– 2 tablespoons rich extra virgin olive oil
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon garlic powder
Instructions
1. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium heat (350°F).
2. Add 1/2 cup of diced red onion and sauté for 3-4 minutes until translucent and fragrant.
3. Stir in 2 cups of shredded smoky chuck roast and cook for 2 minutes until warmed through.
4. Sprinkle 1/2 teaspoon smoked paprika and 1/4 teaspoon garlic powder over the meat mixture, stirring to combine evenly.
5. Remove the filling from the skillet and wipe the pan clean with a paper towel.
6. Place one large flour tortilla in the dry skillet over medium heat.
7. Sprinkle 1/2 cup of shredded sharp cheddar cheese evenly over one half of the tortilla.
8. Spread one-quarter of the meat mixture over the cheese layer.
9. Top with 1 tablespoon of finely chopped fresh cilantro.
10. Fold the empty half of the tortilla over the filling and press down gently.
11. Cook for 2-3 minutes until the bottom is golden brown and crispy.
12. Carefully flip the quesadilla using a spatula and cook for another 2-3 minutes until the second side is golden brown and the cheese is fully melted.
13. Transfer to a cutting board and repeat steps 6-12 with remaining ingredients.
14. Let each quesadilla rest for 1 minute before slicing into wedges.
Perfectly crispy on the outside with that incredible smoky beef and gooey cheese interior, these quesadillas deliver satisfaction in every bite. I love serving them with a cool dollop of sour cream and fresh pico de gallo for that perfect temperature contrast that makes them absolutely irresistible.
Conclusion
Zesty and delicious! These 18 Mexican-inspired chuck roast recipes bring incredible flavor to your table. We hope you try them, share your favorites in the comments, and pin this article on Pinterest for easy reference. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
