Braised Beef

Ingredients

• 2.5 lb Chuck Roast (bone‑in, trimmed of excess fat)
• 1 tbsp Kosher Salt (for seasoning the meat)
• 2 tbsp Olive Oil (for searing)
• 3 pcs Garlic Cloves (minced)
• 1 medium Onion (quartered)
• 1 pcs Bay Leaf
• 14 oz Canned Diced Tomatoes (drained if very watery)
• 1 tsp Ground Cumin
• 0.5 tsp Cayenne Pepper (adjust to heat preference)
• 1 tsp Paprika (sweet paprika preferred)
• 2 cup Water (enough to just cover the meat)

Instructions

1. Season the Beef

   Pat the chuck roast dry with paper towels, then rub all sides with 1 tbsp kosher salt.

   Time: PT5M

2. Sear the Roast

   Heat 2 tbsp olive oil in a skillet over medium‑high heat. Add the roast and sear each side until deep brown, about 3‑4 minutes per side.

   Time: PT10M

3. Transfer to Dutch Oven

   Using tongs, place the seared roast into the Dutch oven.

   Time: PT2M

4. Sauté Aromatics

   In the same skillet, add the minced garlic, quartered onion, and bay leaf. Sauté until the onion is translucent and fragrant, about 5 minutes.

   Time: PT5M

5. Add Tomatoes and Spices

   Stir in the canned diced tomatoes, 1 tsp ground cumin, 0.5 tsp cayenne pepper, 1 tsp paprika, and a pinch more salt if needed. Cook for 3 minutes to combine.

   Time: PT3M

6. Combine and Add Liquid

   Pour the tomato‑spice mixture over the roast in the Dutch oven. Add water until the meat is just covered (about 2 cups).

   Time: PT2M

7. Low‑and‑Slow Oven Braise

   Cover the Dutch oven with its lid and place it in a pre‑heated oven at 300°F. Braise for 5 hours, or until the meat is fork‑tender and easily shreds.

   Time: PT5H

   Temperature: 300°F

8. Rest

   Remove the pot from the oven and let the roast rest, still covered, for 10 minutes.

   Time: PT10M

9. Shred the Beef

   Using two forks, pull the meat apart into bite‑size shreds, mixing in some of the cooking liquid for extra moisture.

   Time: PT5M

10. Serve or Store

    Serve the shredded beef plain, in tacos, over rice, or as a sandwich filling. Cool any leftovers before refrigerating or freezing.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

8 g

Fat

20 g

Fiber

2 g