Ingredients
- 2 lbs ButcherBox 100% Grass-Fed Pasture-Raised Chuck Roast
- 1 tbsp olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 1 cup beef broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1 bay leaf
- Salt and pepper to taste
- 8 small corn tortillas
- Fresh cilantro chopped
- Pickled red onions
- Lime wedges
Instructions
- Prepare the Beef: Season the chuck roast with salt and pepper. Heat olive oil in a large pot over medium heat, then sear the roast on all sides until browned, about 8-10 minutes.
- Cook the Aromatics: Remove the roast and set it aside. Add diced onion and garlic to the pot, cooking until softened.
- Braise the Beef: Return the roast to the pot and add beef broth, chili powder, cumin, smoked paprika, oregano, and a bay leaf. Bring to a simmer, then reduce the heat, cover, and braise for 3 hours or until the roast is tender and shreddable.
- Shred the Beef: Remove the chuck roast, discard the bay leaf, and shred the beef using two forks. Return the shredded beef to the pot to soak in the braising liquid.
- Assemble the Tacos: Warm the tortillas and fill each with the braised beef. Top with cilantro, pickled onions, and a squeeze of lime.
- Serve and Enjoy! Add hot sauce if desired for an extra kick.
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