Easy Oven Barbacoa Chuck Roast
This Easy Oven Barbacoa Chuck Roast is the ultimate set-it-and-forget-it meal. A smoky, tangy chipotle marinade comes together in minutes in the blender, then the oven does all of the hard work for you. The result is fall-apart tender, deeply flavorful beef that's perfect for tacos, burrito bowls, quesadillas, and so much more.
Servings 12 Servings
Calories 290kcal
Ingredients
- 3 ½-4 Pounds Chuck Roast
- ¼ Cup Apple Cider Vinegar
- ¾ Cup Beef Broth
- 1 Lime juiced
- 3 Chipotle Peppers in Adobo
- 4 Cloves Garlic
- 1 Onion roughly chopped
- 2 Teaspoons Cumin
- 1 Tablespoon Oregano
- 1 Teaspoon Allspice
- 1 Teaspoon Ground Cloves
- 1 Teaspoon Kosher Salt
Instructions
- To make this roast, start by preheating your oven to 325 F. While the oven preheats, make the marinade. Add the apple cider vinegar, beef broth, lime juice, chipotle peppers in adobo, garlic cloves, roughly chopped onion, cumin, oregano, allspice, ground cloves, and kosher salt to a blender. Blend everything together until it's completely smooth, then set the marinade aside.
- Next, prepare the chuck roast. Pat it dry with paper towels, then season both sides generously with salt and pepper. Transfer the chuck roast to a dutch oven, then pour the marinade over the top. Flip the meat a few times to make sure it is fully coated in the marinade on all sides.
- Cover the dutch oven with its lid and transfer it to the preheated oven. Allow the chuck roast to braise for 3.5 to 4 hours, until it is tender and easily shreddable.
- At the 3.5 hour mark, remove the dutch oven from the oven and test the meat by pulling at it with two forks. If it shreds easily, it's done! If it's still a little tough, cover it back up and return it to the oven for an additional 30 minutes.
- Once the meat is done, remove it from the oven and use two forks to shred it into pieces. Toss the shredded meat with all of the juices in the pot — this is where all of the flavor lives, so don't drain them!
- If you love a little extra crispy texture, place the uncovered pot back in the oven under the broiler on high for 3-4 minutes. This will give the top layer of the meat those incredible crispy, caramelized bits that make barbacoa so irresistible. Keep a close eye on it so it doesn't burn!
- Once done, remove from the oven and serve immediately, or store in an airtight container in the fridge for up to 3 days. Use it in tacos, burrito bowls, quesadillas, nachos — the sky is the limit!
Video
Nutrition
Calories: 290kcal | Carbohydrates: 4g | Protein: 30g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 376mg | Potassium: 551mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 4mg
