Ingredients:

  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 to 4 pounds beef chuck roast
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped
  • 2 medium carrots, sliced
  • 1 cup beef broth
  • 1 can diced tomatoes with green chilies
  • 1 can black beans, rinsed and drained
  • Fresh cilantro, chopped
  • Lime wedges

Instructions:

  1. In a small bowl, combine olive oil, vinegar, cumin, paprika, chili powder, salt, and pepper.
  2. Rub the marinade all over the beef roast, ensuring it's well-coated. Let sit for at least 30 minutes or up to overnight.
  3. Heat the Dutch oven over medium-high heat. Add the marinated beef and sear each side until browned, about 4 minutes per side.
  4. Remove the beef and set aside. In the same pot, add onions and garlic; sauté until softened. Add bell pepper and carrots; cook for another 3-4 minutes.
  5. Return the beef to the pot. Add broth, diced tomatoes, and black beans.
  6. Bring to a simmer, then cover and reduce heat to low. Cook for 3-4 hours or until the meat is fork-tender.
  7. Remove the pot from heat and let the roast rest for 10-15 minutes before slicing. Serve garnished with cilantro and lime wedges.