Chipotle Beef Roast with Yuca

published Jan 22, 2022
Chipotle Beef Roast with Yuca
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Credit: Kristen Kilpatrick

This delicious beef roast gets tons of flavor from a spicy and smoky chipotle-in-adobe marinade. Served with roasted yuca and a tasty cream sauce, it’s great as a stand-alone dish or — even better — you can save the leftovers to make Barbacoa Tacos with Mexican Pinto Beans.

Chipotle Beef Roast with Yuca

Serves 5

Nutritional Info

Ingredients

  • 2

    canned chipotle chiles in adobo sauce, plus 2 tablespoons adobo sauce from the can

  • 1/2 cup

    sour cream

  • 1/4 cup

    plus 1 tablespoon extra-virgin olive oil

  • 1/4 cup

    fresh lime juice (from about 2 limes)

  • 1 teaspoon

    fine sea salt

  • 1

    (4-pound) beef chuck or shoulder roast

  • 1 pound

    yuca, peeled and cut into 1-inch pieces

    Instructions

    1. Preheat the oven to 350°F.

    2. In a blender, combine the chipotles and adobo sauce, sour cream, 1/4 cup of the olive oil, the lime juice, and the salt. Blend until smooth.

    3. Spread one-third to one-half of the chipotle cream sauce over the beef roast and place the roast in a roasting pan or baking dish; reserve the remaining sauce for serving.

    4. In a large bowl, toss the yuca with the remaining 1 tablespoon olive oil and spread the yuca around the beef (or roast them on their own pan).

    5. Roast the beef and yuca for 2 to 3 hours, until the beef easily pulls apart with a fork and the yuca is very tender.

    6. Remove from the oven and transfer the beef to a cutting board. Let the beef rest for 10 minutes before slicing. Cut the beef in half; shred one half and transfer the meat to an airtight container and refrigerate to use for Meal 2 (it will keep for up to 5 days). Cut the remaining half across the grain into 1/2-inch-thick slices.

    7. Serve the sliced beef with the yuca and the remaining cream sauce.

    Recipe Notes

    From COOK ONCE DINNER FIX by Cassy Joy Garcia. Copyright © 2021 by Cassy Joy Garcia. Reprinted by permission of Simon & Schuster, Inc. All rights reserved.