One Pot Beef Chuck Roast For Tacos And More
Slow-cooked to melt-in-your-mouth perfection and seasoned with a bold blend of spices, this recipe turns humble chuck roast into shredded tender meat, perfect for taco filling, sandwiches, or a delicious protein source for dinner—perfect for meal prep.
Servings: 8 to 10 Servings
Calories: 348kcal
Equipment
- 1 dutch oven to slow roast the beef chuck roast
- 1 pair of Non-Slip Oven Mitt Set to handle the Dutch oven pot
- 1 meat Shredder claw or forks to shred the meat
- 1 small bowl to combine the seasoning
Ingredients
- 3 pounds boneless beef chuck roast About 1.36 kilos
- 4 garlic cloves, peeled, pressed, or smashed with a knife
- 2 ¼ teaspoon salt, divided
- ½ teaspoon cinnamon powder
- ¼ teaspoon ground cloves
- ½ teaspoon ground cardamom
- ½ teaspoon paprika powder
- 2 tablespoons olive oil, divided
- ½ of a large red onion, peeled and sliced Feel free to use more
- ¼ cup bone broth
- 3 bay leaves (dried)
- 2 tablespoons coconut aminos
Instructions
- Preheat the oven to 325 degrees Fahrenheit/165 degrees Celsius.
- Pat dry the chuck roast with paper towels and remove any cooking twine.3 pounds boneless beef chuck roast
- Use a paring knife to cut a few slits into the top and bottom of the chuck roast (the long flat sides), then place the mashed garlic cloves inside.4 garlic cloves, peeled, pressed, or smashed with a knife
- In a small bowl, combine the seasoning, except for ¼ teaspoon of salt. Rub the chuck roast thoroughly with the seasoning blend, covering all sides.2 ¼ teaspoon salt, divided, ½ teaspoon cinnamon powder, ¼ teaspoon ground cloves, ½ teaspoon ground cardamom, ½ teaspoon paprika powder
- Cover the bottom of the Dutch oven with 1 tablespoon of olive oil and add the onions—season onions with the remaining ¼ teaspoon of salt.2 tablespoons olive oil, divided, ½ of a large red onion, peeled and sliced
- Place the seasoned beef chuck roast in the Dutch oven on top of the onions along with the bay leaves. Pour the broth around the chuck roast. Coat the meat with the remaining 1 tablespoon of olive oil and coconut aminos.¼ cup bone broth, 3 bay leaves (dried), 2 tablespoons coconut aminos
- Cover the pot with the dish lid and place in the oven. Roast for 3 hours or until the roast pulls apart easily and flavors have developed (count about 1 hour per pound).
- Remove the roast from the oven and pull it apart. Then, combine the shredded meat with the onions and the flavors developed at the bottom of the pan. Enjoy!
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Freeze it in a freezer-safe container for up to 3 months. Best to thaw the night before in the fridge before reheating and consuming.
Tips:
- Pat the roast dry before seasoning for better flavor and crust.
- Let the meat sit at room temperature for 20–30 minutes before cooking for more even roasting.
- Don’t skip the coconut aminos—they add depth and help create caramelized edges.
- Toss the shredded beef with the cooking juices before serving for maximum flavor.
- Serve in tacos, bowls, or sandwiches, or pair with a fresh side salad.
Nutrition
Serving: 1 | Calories: 348kcal | Carbohydrates: 2g | Protein: 33g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 880mg | Potassium: 587mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 4mg
