Salsa Chuck Roast Recipes

POT ROAST TACOS

Steps:

• Preheat the oven to 325 degrees F.
• Sprinkle the chuck roast on all sides with a fair amount of salt. In a large Dutch oven or other heavy pot with a tight-fitting cover, heat the oil over medium-high heat. Add the roast and brown it on all sides, taking the time to get a nice crust on the outside. Remove the roast and set aside.
• Add the onions and garlic cloves to the pot and cook until lightly browned, 3 to 4 minutes. Stir in the ancho powder, cumin and cayenne. Add the crushed tomatoes and the bay leaves, and stir. Return the roast to the pot and add the cilantro. Bring to a boil, then reduce the heat to a simmer. Cover with lid, place in the oven, and cook until the meat is fork tender, about 3 hours.
• Carefully transfer the meat to a cutting board and shred with a knife. Pour the liquid into a blender and puree. Return the shredded meat to the pot, add the pureed liquid, and stir to combine. Add salt and pepper to taste.
• To assemble: Lay some shredded beef on a tortilla, and top with guacamole and salsa. Garnish with cilantro leaves, sliced radishes and cotija cheese.
• Pulse the tomatoes, garlic, red onions, serrano, lime juice, cilantro and some salt and pepper in a food processor. The mixture should be chunky. Add some reserved tomato juice if the salsa is too thick. Drizzle the salsa with olive oil, then cover with plastic wrap and set aside for 30 minutes to allow the flavors to marry.

SLOW-COOKER SALSA ROAST

Steps:

• Sprinkle roast with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer meat to a 5-qt. slow cooker. In a small bowl, combine salsa, water, onion, jalapeno and taco seasoning; pour over roast. Cook, covered, on low until meat is tender, 6-7 hours., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Reserve 2 cups cooking juices from slow cooker; discard remaining juices. Skim fat from reserved juices., Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into salsa mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast.

BEEF ROAST WITH TOMATOES, ONIONS & PEPPERS

Steps:

• Heat oven to 350°F.
• Melt butter in oven proof 4-quart casserole dish or Dutch oven until sizzling; stir in garlic. Add beef roast. Cook over medium high heat, turning once, 7-9 minutes or until browned.
• Stir in all remaining ingredients. Cover; bake 1 1/2 -2 hours or until roast is fork tender.
• Slice meat. Serve with vegetable mixture.

MELT-IN-YOUR-MOUTH CHUCK ROAST

Steps:

• Mix first10 ingredients. Place onion, green pepper and celery in a 5-qt. slow cooker; place roast over top. Pour tomato mixture over roast. Cook, covered, on low until meat is tender, 5-6 hours., Remove roast. Strain cooking juices, reserving vegetables. Transfer juices to a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve roast and vegetables with gravy. Freeze option: Place sliced beef and vegetables in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered saucepan, stirring gently and adding a little broth or water if necessary.

MEXICAN SHREDDED CHUCK ROAST

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Cut chuck roast into 3-inch cubes, removing excess fat and connective tissue. Season beef with salt and pepper.
• Heat grapeseed oil in a large Dutch oven over high heat. Sear cubes of beef a few at a time, until well browned on all sides, about 4 minutes per batch. Reserve browned beef in a bowl. Reduce heat to medium and add onion and garlic. Cook until soft and just beginning to brown, about 10 minutes.
• Add 1 cup beef broth to onion mixture and stir well; simmer for 1 to 2 minutes. Add beef and pour in guajillo sauce. Add a little beef broth to the empty jar, seal, and shake to release remaining sauce; pour over the beef. Pour in enough of the remaining broth to just cover the beef. Add bay leaves and bring to a gentle simmer.
• Bake in the preheated oven, covered, until beef is fork-tender, about 2 1/2 hours.
• Remove beef from sauce and set aside; discard bay leaves. Skim off excess fat from the top of the cooking liquid and bring to a boil to reduce slightly. Shred beef with two forks and return to cooking sauce.

PERFECT POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

SALSA CHUCK ROAST

Steps:

• 1. Brown meat in skillet in oil on both sides. (5 to 10 minutes) Place in slow cooker.
• 2. Add remaining ingredients to dripping in pan. Simmer 2-3 minutes. Add to slow cooker.
• 3. Cover. Cook on low 7-8 hours. I break it up into serving pieces, it usually falls apart easily. Enjoy!

INSTANT POT MEXICAN SHREDDED BEEF

Steps:

• Place the cut chuck roast into the inner Instant pot liner
• Sprinkle with sea salt, garlic powder, smoked paprika, cumin, pepper and cayenne pepper
• Place sliced onions on top, and pour salsa verde over roast
• Cover with lid, make sure vent is at Sealing position, and hit PRESSURE COOK for 60 minutes
• Pot will take a few minutes to reach pressure, then begin cooking. When pot beeps, allow a 15 minute natural release, then quick release remaining pressure
• When pin drops, carefully remove lid. Remove chuck roast to a platter, and shred, using 2 forks
• Place shredded beef back into pot to keep warm, or transfer to serving bowl and serve immediately

CROCK POT SALSA POT ROAST

Steps:

• Cut excess fat off chuck roast. Rub meat with cumin, chili powder, and garlic powder.
• Put into crock pot and pour salsa over the roast.
• Add an additional half jar of water (6 oz).
• Cook on low for 7-9 hours.

CROCK POT SALSA ROAST

Steps:

• Put roast in crock pot.
• Pour salsa on top.
• Cook on low 7-10 hours.
• Enjoy!