Mexican Chuck Roast

This recipe is brought to you by my mom, the OG of recipe creators.

One bite into this delicious beef stew and I knew I had to pass on this mouth-watering masterpeice.

So I asked her for the recipe in which she replied:

“It’s easy, all you need a handful of this, a bit of that…”

I stopped her immediately — “No really mom, I NEED this recipe. I want you to show me exactly how to make it so I know how after you’re gone. This meal brings me back to my childhood.”

She smiled. But not just any old smile – it’s that mom smile you get when you compliment her cooking.

I know it’s a pain in the butt for her, given that she’s more organic in her cooking – she feels out things, looks for the right texture, and is constantly tasting with her big wooden spoon. I, on the other hand, like to measure things, use the scale, and try my best to keep all the variables the same.

This recipe wasn’t simple – but it wasn’t too hard either. It requires a bit more prep work than I’d like and more spices than you’re probably familiar with…but trust me when I say its worth it.

This isn’t your typical pot roast. There’s something so – dare I say – exotic about this recipe that actually sends all the happy feel good endorphins to my brain as if I was eating an indulgent piece of cake. THIS is mainly why I’m sharing this recipe. Because I know so many people that struggle finding the JOY from food that actually nourishes both your soul, your body, your mind, and your tastebuds without the guilt.


  • 1.4 lbs (586 grams) of beef chuck cut into thin strips

In a high speed blender mix 1/2 cup of water with all these ingredients. Make sure EVERYTHING gets mixed. This is your marinade.

  • 58 grams of a purple onion
  • 8 g of fresh garlic
  • 4 whole fresh peppercorns
  • 20 coriander seeds (balls)
  • 1 fresh clove
  • 1 inch piece of cinnamon stick


    1. Mix the strips of meat with the marinade in a bowl. Place a non-stick skillet on the stove to heat up while the meat marinades.
    2. Now using the same blender mix 1 cup of water with 267 grams of tomatoes. Strain and put it to the side.
    3. Measure out 3 Tbsp of oil ( I use 2 avocado and 1 extra virgin olive oil)
    4. Your skillet should be hot. Pour your oil in the pan.
    5. Now add all your meat and marinade juices. (splatter may happen so be careful)
    6. Once the meat looks like its all brown and the marinade is bubbling, add blended tomato juice. CLICK HERE TO SEE 
    7. Now let it cook on a low-medium flame for 1.5 hours with a closed lid that doesn’t allow steam to escape.
    8. After 1.5 hours taste the sauce. Add more salt or Better than Bouillon to taste.
    9. Add a hanful of rinsed fresh cilantro and 1 bay leaf and any other vegetables you want to cook. ( I steam mine seperately in my rice cooker to add later.)
    10. Cook for another 30 minutes or until your meat is tender and falling apart. THIS IS WHAT IS LOOKS LIKE DONE

The macros for this while recipe are:

P/116 C/11 F/93*

* I cut off most of the visible fat from my chuck roast so the fat macros are probbaly MUCH lower than this. If you want to make it really lean, you can always use a lean stew meat just to make sure.






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DeeDee Ballesteros

DeeDee Ballesteros

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About Me

Hi! I'm DeeDee

stronger u coach

I thought I knew what it meant to “be healthy” and then life happened. I got married, had kids, and spent months running and working out only to make ZERO PROGRESS. So I dug a little deeper, and I found the system with the flexibility AND the results I needed to look and feel better in my own skin. Now I love the ability to help others get those same results.

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