Looking for a low-carb, high-protein recipe that's easy to make? Try this One Pan Taco Beef Blade Roast! It's a versatile dish that can be used in a variety of meals, whether you're having salads, power bowls, tacos, or even eating it on its own. The roast is seasoned with taco seasoning, garlic, onion, and fresh oregano or thyme, then cooked in the oven with beef broth. After that, it's shredded and mixed with the drippings before being cooked again at a higher temperature to get the perfect crispy yet tender meat. Top it off with a homemade sauce made from greek yogurt, salsa, lime juice, and salt, and you've got a delicious meal that's sure to satisfy.
Sprinkle of Nutrition:
Beef is a nutrient-dense food that provides a wide range of essential nutrients. As a rich source of high-quality protein, it provides all the necessary amino acids that our bodies require to build and repair tissues. Beef is also packed with a variety of micronutrients, such as iron, zinc, and vitamin B12, which play critical roles in maintaining a healthy immune system, supporting cognitive function, and aiding in the production of red blood cells. Additionally, beef contains healthy fats, including monounsaturated fats, which can help to reduce inflammation and lower the risk of heart disease. These nutritional benefits make beef an excellent choice for individuals looking to maintain a healthy, balanced diet.
One Pan Taco Beef Roast
2.5lbs of beef blade roast (chuck steak or shoulder steak would also work)
Couple pinches salt & pepper
1/2 packet taco seasoning
1/2 large yellow onion
3 large garlic cloves
2 sprigs fresh oregano or thyme
17 oz of beef broth
4 heaping tablespoons of a thick greek yogurt
1/2 cup salsa
Juice of 1 lime
Couple pinches of salt
Preheat the oven to 350°F.
Start with roast and add it to an oven safe dish. You'll want one with a lid, or cover it for the first portion.
Season both sides of beef with salt & fresh pepper and taco seasoning.
Cut yellow onion and sprinkle it in, along with garlic and oregano or thyme.
Pour in beef broth.
Cover, then place in the oven covered at 350°F for 3 hours. If yours is more than 2.5lb aim for about an hour per pound + 30 mins. (The piece of meat I used was around 2.2lbs, I cooked it for just under 3 hours)
After 3 hours, remove the chuck roast from the oven, shred using two forks, mix well with the drippings, then put back in the oven at 425°F for 45 mins. Shred again when you remove from the oven.
To make the sauce, in a food processor add greek yogurt with salsa, the juice of 1 lime, and salt. Give it a taste and adjust as you'd like.
Plate this up however you prefer. I used lime orzo (I just added lime juice and zest to freshen it up), added the beef, avocado, red onion, and the sauce.
Catherine is a Nutrition & Dietetics Student at Acadia University! Catherine has been an awesome volunteer at the Wolfville Farmers' Market and is now contributing blogs to WFM2Go so that we can go on her food journeys with her. You can check out her Instagram here for more!