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Coal Fired Roast

Prep Time:20 Minutes
Cook Time:5 Hours

Nutritional Information

Cooking directly on the coals is a great way to get an even sear and good flavor.


  • 1 whole chile ancho or pasilla, seeds and stem removed
  • 1 quart low sodium store-bought or homemade chicken stock, divided
  • 3 tablespoons vegetable or canola oil, divided
  • 1 small onion, finely sliced
  • 6 medium cloves garlic, smashed
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cloves
  • 2 teaspoons dried oregano
  • 4 chipotle chilis packed in adobo, roughly chopped, with 2 tablespoons adobo sauce
  • 1/4 cup apple cider vinegar
  • 2 teaspoons fish sauce
  • 4 lbs. chuck-eye roast, cut into large chunks
  • Kosher salt and freshly ground black pepper
  • 2 whole bay leaves
  • Kosher salt
  • onions, cilantro, limes, for serving


  • 1. Preheat Grill to 375°F. with nothing but the coals in the grill. Place beef chuck directly on to the coals and sear all sides until browned. Remove the steak and set aside.
  • 2. Add a ceramic plate and dutch oven to your grill at 325 degrees
  • 3. place chilis in a small saucepan and cover with 2 cups chicken broth. Bring to a boil over high heat, reduce to a simmer, and cook until chilis are completely tender, about 15 minutes. Set aside.
  • 4. Add remaining two tablespoons oil and heat along with onions and garlic and cook, stirring frequently, until deep brown and just starting to burn, about 10 minutes. Add cumin, cloves, and oregano and cook, stirring constantly until fragrant, about 30 seconds. Add chipotle chilis, vinegar, and remaining chicken broth. Scrape up browned bits from bottom of pan, simmer until reduced by about half, then transfer entire contents to the jar of a blender.
  • 5. Add soaked chilis and their liquid to the blender along with fish sauce. Start blender on low and slowly increase speed to high. Puree until smooth, about 1 minute. Set aside.
  • 6. In the dutch oven, Add the steak, bay leaves, and sauce. Cook, turning beef occasionally, until completely tender and a cake tester or metal skewer inserted into meat shows little to no resistance, about 4 hours or until meat reaches 185 degrees internal temperature. Discard bay leaves and transfer chuck to a large plate. Return Dutch oven to grill and cook, stirring frequently, over medium-high heat until liquid is reduced to about 1 1/2 cups, about 5 minutes.
  • 7. Beef can be cut and served immediately, but for best flavor, transfer beef to a sealed container along with liquid and refrigerate up to five days. When ready to serve, slice beef against the grain into 1 1/2- to 2-inch slices, then shred into large chunks. Return beef to a pot along with the sauce. Bring to a simmer and cook, gently stirring and folding until beef is hot, tender, and coated in sauce. Season to taste with salt. Serve immediately, piling the beef into warm corn tortillas with onions, cilantro, salsa, limes, or other condiments as desired. Alternatively, serve as-is with rice, noodles, grits, or corn bread

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828