Pulled Beef
Chuck roast braised low and slow in chipotle, orange juice, and garlic until it falls apart with two forks — perfect for piling into tacos with all your favorite toppings. High protein and great for meal prep
Equipment
- 1 Dutch Oven
Ingredients
- 3 lbs. chuck roast
- salt and pepper, heavy handed
- 1 Tbsp. olive oil
Braise Liquid
- 3-4 chipotle peppers in adobo + 2 tbsp. Adobo sauce
- 1 cup beef broth
- 1/2 cup orange juice
- 6 cloves garlic, smashed
- 2 tsp. cumin
- 1 tsp. smoked paprika
- 1/2 tsp. oregano
For Tacos
- charred corn tortillas - i use white corn tortillas
- pickled red onions
- shredded lettuce
- fresh cilantro
- cotija cheese
- avocado
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Pat the meat dry with a paper towel. Season heavily on all sides with salt and pepper. Heat the oil in a dutch oven over medium high heat and sear the meat on all sides until a dark crust forms.
- While the meat sears add the chipotle pepper, adobo sauce, beef broth, orange juice and garlic to a small blender and blend to combine. Pour over the seared meat and sprinkle with the cumin, smoked paprika and oregano.
- Cover and bake for 3 ½ - 4 hours. Check at 3 ½ hours, the meat should fall apart without effort. If it is still tough, place it back in the oven for another 30 minutes until it falls apart. Using two forks pull the meat apart while in the liquid, this helps keep it moist allowing the meat to soak up the liquid.
- Assemble tacos with desired toppings.
