6 Serves
80 Mins
43 g
38 g
21 g
Prepare the beef by cutting the chuck roast into large chunks and seasoning them thoroughly with salt and pepper.
Ingredients, vitamins, and health benefits
Salt
Black Pepper
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
MexicanVitamin E
2 mg / 15 mgVitamin K
28 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
163 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
97 mg / 420 mgPhosphorus
412 mg / 1,250 mgPotassium
1118 mg / 4,700 mgSodium
557 mg / 2,300 mgZinc
16 mg / 11 mgCopper
0 mg / 0.9 mgManganese
10 mg / 2.3 mgSelenium
43 µg / 55 µgFiber
8 g / 28 gSugar
24 g / 50 gSaturated Fat
7 g / 20 gCholesterol
127 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the beef chunks in the hot oil until browned on all sides, then remove and set aside.
In the same pot, sauté the chopped onion and minced garlic until softened and fragrant.
Return the beef to the pot, add the remaining spices and enough liquid to cover, then cover and simmer until the meat is fork-tender.
Beef Chuck Roast
Dried Guajillo Chilies
Cumin
Cloves
Olive Oil
Onion
Garlic
Vitamin A
3 µg / 900 µgVitamin C
64 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
28 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
163 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
97 mg / 420 mgPhosphorus
412 mg / 1,250 mgPotassium
1118 mg / 4,700 mgSodium
Fiber
8 g / 28 gSugar
24 g / 50 gSaturated Fat
7 g / 20 gCholesterol
127 mg / 300 mgCaffeine
0 mgNet Carbs
30
g90
g25
g
Italian
Zinc
16 mg / 11 mgCopper
0 mg / 0.9 mgManganese
10 mg / 2.3 mgSelenium
43 µg / 55 µgAlcohol
0 g