5.0 from 6 votes
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.
Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings: 8 to 10 Servings
Calories: 348 kcal
Course:
Main Course
Cuisine:
Mediterranean , American
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.
- 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.
- 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.
- 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.
- 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.
- 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!
Cup of Yum
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 dry the boneless chuck roast before seasoning it so none of the meat juices interfere with the flavors.
- It is best to handle meat at room temperature for even roasting.
- Don't forget the coconut aminos. It adds not only lovely sweet-umami flavors but also creates nice crispy ends.
- Mix the shredded beef with the flavors developed at the bottom of the pan before serving (the end result should be shredded meat with browned bits and flavors from the bottom of the pan).
- Serve with a side salad, tacos, and your favorite toppings, or make sandwiches from leftovers like these leftover Pot Roast Beef Sandwiches.
Nutrition Information
Serving
1
Calories
348kcal
(17%)
Carbohydrates
2g
(1%)
Protein
33g
(66%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
117mg
(39%)
Sodium
880mg
(37%)
Potassium
587mg
(17%)
Fiber
0.3g
(1%)
Sugar
0.3g
(1%)
Vitamin A
87IU
(2%)
Vitamin C
1mg
(1%)
Calcium
36mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8to 10 Servings
Amount Per Serving
Calories 348
% Daily Value*
| Serving | 1 | |
| Calories | 348kcal | 17% |
| Carbohydrates | 2g | 1% |
| Protein | 33g | 66% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 880mg | 37% |
| Potassium | 587mg | 12% |
| Fiber | 0.3g | 1% |
| Sugar | 0.3g | 1% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.