Recipe Steps

Although a chuck roast is considered an inexpensive cut of beef, when cooked properly, low and slow, it is delicious and tender. It is also a versatile cut that can be made into pot roast, French dip, stir-fry, beef tacos, or barbacoa.

A chuck roast, although considered an inexpensive cut of beef, can be incredibly delicious and tender when cooked low and slow. It’s versatile and can be used for dishes like pot roast, French dip, stir-fry, beef tacos, or barbacoa.

Barbacoa, which means ‘barbecue’ in Spanish, is a slow Mexican cooking method known for its flavorful seasoning, typically used on beef or lamb. It results in exceptionally tender, fork-shreddable meat.

When I first started making barbacoa, I discovered chipotle peppers in adobo sauce. They’re surprisingly easy to find in a small can, typically located in the Mexican or international section of the grocery store.

As a family of three, I often prepare a chuck roast and freeze the leftovers for quick future meals. To begin, place all the Adobo sauce ingredients in a blender and emulsify them, then season the chuck roast.

Using the Instant Pot’s sauté function and some avocado oil, sear all sides of the chuck roast. This helps seal in juices and adds flavor. Pour the adobo sauce over the seared roast, stir in the remaining ingredients, seal the pot, and start cooking.

After cooking, remove the roast from the pot and shred it using two forks. I usually reserve about half of the remaining juices to keep the meat moist and for easy reheating in the Instant Pot.

We love topping our tacos with diced red onions, cilantro, sour cream, homemade salsa, and cilantro crema. On the side, we typically serve homemade beans, Mexican-style rice, and Mexican Street Corn. It’s incredibly delicious!