🌮🔥 Happy Thursday, Fam!

Chuck roast usually gets sent straight to pot roast duty. Not today.

Today, we’re braising it with chipotle, lime, garlic, and beef broth until it falls apart, then piling it into warm tortillas with melted mozzarella and a creamy avocado cabbage slaw.

Rich beef. Cool crunch. Just enough heat. Your Tuesday officially has plans.

👇 Scroll down for shredded beef taco delight!

Cheers & hot sauce,
~ The Taco Tuesday Crew

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Recipe By: @itskatiebien

🌮 Fun Fact: “Barbacoa” traditionally refers to a slow-cooking method rather than one single seasoning profile. This version brings the low-and-slow energy to a Dutch oven.

🎥 WATCH The Video

For the Chuck Roast
2½ lb chuck roast
1 packet barbacoa seasoning
Beef tallow or veggie oil, as needed for searing

For the Braising Liquid
1 white onion, quartered
3 garlic cloves, peeled and smashed
1½ cups beef broth
Juice of 1 lime
2 tbsp Worcestershire sauce
2 whole chipotle peppers in adobo
1 tbsp brown sugar

For the Creamy Avocado Slaw
1 large avocado, or 2 small avocados
1 garlic clove
3 tbsp chopped onion
Juice of 1 lime
¾ cup water
1 handful fresh cilantro
½ tsp salt, plus more to taste
1 pinch red pepper flakes, optional
Jalapeño, to taste, optional
Thinly sliced green cabbage, as needed

For Assembly
Flour or corn tortillas
Shredded mozzarella cheese
Pickled red onions

1️⃣ Season the beef
Pat the chuck roast dry. Coat both sides generously with the barbacoa seasoning.

2️⃣ Build the crust
Heat a Dutch oven over medium-high heat with a small amount of beef tallow. Sear the roast for about 3 minutes per side, until deeply browned. Transfer it to a plate.

3️⃣ Start the braise
Add the quartered onion and smashed garlic to the Dutch oven. Cook for 2 to 3 minutes.

4️⃣ Add the good stuff
Pour in the beef broth, lime juice, Worcestershire sauce, chipotle peppers, and brown sugar. Stir well, scraping the browned bits from the bottom of the pot.

5️⃣ Cook it low and slow
Return the roast to the Dutch oven and spoon some of the liquid over the top. Cover and bake at 350°F for about 2½ hours, flipping the roast halfway through.

6️⃣ Check the tenderness
The beef is ready when it pulls apart easily with a fork. A larger roast may need additional time; for a smaller one, begin checking around the 2-hour mark.

7️⃣ Shred and soak
Shred the beef directly in the pot. Remove the whole chipotles and onion pieces when desired, then stir the meat through the braising juices.

8️⃣ Blend the dressing
Add the avocado, garlic, onion, lime juice, water, cilantro, salt, red pepper flakes, and jalapeño to a blender. Blend until smooth. Taste and adjust the salt or heat.

9️⃣ Dress the cabbage
Toss the thinly sliced green cabbage with enough avocado dressing to coat it lightly. Keep it crisp—this is slaw, not soup.

🔟 Assemble the tacos
Warm a tortilla and melt a little mozzarella inside. Add the shredded beef, avocado cabbage slaw, and pickled red onions. Serve immediately.

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