Mexican Shredded Chuck Roast recipe
All Recipes World Cuisine Recipes Latin American Mexican
Ingredients
- 1 (3 pound) beef chuck roast salt and ground black pepper to taste 2 tablespoons grapeseed oil 1 large onion, diced 4 cloves garlic, minced 1 (14 ounce) can beef broth, divided 1 (12 ounce) bottle Mexican guajillo red chile cooking sauce (such as Herdez®) 3 bay leaves
Nutrition Info
- 207.2 caloriescarbohydrate: 4 gcholesterol: 51.7 mgfat: 14.3 gfiber: 0.2 gprotein: 14.9 gsaturatedFat: 5 gservingSize: -sodium: 153.7 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions Mexican Shredded Chuck Roast
Directions
-
Preheat the oven to 325 degrees F (165 degrees C).
Cut chuck roast into 3-inch cubes, removing excess fat and connective tissue. Season beef with salt and pepper.
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.
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.
Bake in the preheated oven, covered, until beef is fork-tender, about 2 1/2 hours.
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.