recipe: Mexican Shredded Chuck Roast

Mexican Shredded Chuck Roast

(2 reviews)
Mexican Shredded Chuck Roast
  • Prep Time: 3 h 10 m
  • Calories: 207 kcal
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Ingredients

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Cut chuck roast into 3-inch cubes, removing excess fat and connective tissue. Season beef with salt and pepper.
  3. Heat grapeseed oil in a large Dutch oven over high heat. Sear cubes of beef a few at a time, until well browned on all sides, about 4 minutes per batch. Reserve browned beef in a bowl. Reduce heat to medium and add onion and garlic. Cook until soft and just beginning to brown, about 10 minutes.
  4. Add 1 cup beef broth to onion mixture and stir well; simmer for 1 to 2 minutes. Add beef and pour in guajillo sauce. Add a little beef broth to the empty jar, seal, and shake to release remaining sauce; pour over the beef. Pour in enough of the remaining broth to just cover the beef. Add bay leaves and bring to a gentle simmer.
  5. Bake in the preheated oven, covered, until beef is fork-tender, about 2 1/2 hours.
  6. Remove beef from sauce and set aside; discard bay leaves. Skim off excess fat from the top of the cooking liquid and bring to a boil to reduce slightly. Shred beef with two forks and return to cooking sauce.
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