Braised Beef Chuck Roast Tacos

What You’ll Need

• 3 lbs Pasture Provisions grass-fed beef chuck roast

• 2 Tbsp oil (grapeseed, lard, or olive oil)

• 1 medium onion, diced

• 1 poblano or jalapeño pepper, diced

• 4 cloves garlic, minced or crushed

• 16 oz beef broth

• 8 oz crushed tomatoes

• 3 Tbsp sherry vinegar or red wine vinegar

• 1 Tbsp brown sugar

• ½ can Mexican lager (or other light-bodied beer)

• 1 tsp ground coriander (optional)

• Salt & pepper, to taste

Spice Rub:

• 1 Tbsp kosher salt

• 1 Tbsp chili powder

• 2 tsp black pepper

• 1 tsp cumin

• 1 tsp cayenne powder

For Serving:

• 8 small corn tortillas

• Fresh lime wedges

• Chopped cilantro

• Crumbled queso fresco or cotija cheese

Let’s Cook

Stovetop Method

1. Prep the Beef
   Thaw chuck roast if frozen, then pat dry. Mix rub ingredients and coat beef evenly, saving extra rub for later.

2. Sear the Beef
   Heat oil in a heavy pot until nearly smoking. Sear beef on all sides, 1–2 minutes per side, then remove and set aside.

3. Sauté the Veggies
   Lower heat to medium. Sauté onion, pepper, and garlic in the same pot until softened (about 8 minutes). Add a splash of oil if needed.

4. Build the Braising Liquid
   Pour in beef broth, scraping up browned bits. Stir in crushed tomatoes, vinegar, brown sugar, remaining rub, and optional coriander.

5. Braise the Beef
   Return beef to the pot. Add beer and bring to a gentle boil. Cover and simmer 2 hours, checking liquid levels every 20–30 minutes. Add broth or beer if needed.

6. Shred & Finish
   Once beef shreds easily (2–2.5 hours), uncover and simmer until sauce thickens. Shred beef with forks, removing excess fat or connective tissue. Adjust seasoning to taste.

Slow Cooker Method

1. Pat beef dry, coat with rub, and sear in hot skillet.

2. Sauté onion, garlic, and pepper in same skillet; deglaze with beef broth. Transfer to slow cooker.

3. Add tomatoes, vinegar, brown sugar, remaining rub, seared beef, and beer.

4. Cook on high for 3–4 hours or until beef shreds easily. Remove fat, bones, or connective tissue, then shred in liquid.