Mexican Shredded Chuck Roast
"This multi-use shredded beef is mild yet full of authentic Mexican flavors. Perfect for tacos, burritos, tostadas, enchiladas, or taquitos. The Herdez® Cooking Sauce takes the guesswork out of the perfect blend of chiles and spices. This freezes well and reheats easily for variety of fast, authentic Mexican meals."
- Prep time: 15 Minutes
- Cook time: 2 Hours 55 Minutes
- Ready in 3 Hours 10 Minutes
- 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
- 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.
- Total Fat: : 14.3g
- Saturated Fat: : 14.3g
- Sodium: : 14.3g
- Potassium: : 14.3g
- Total Carbohydrates: : 14.3g
- Dietary Fiber: : 14.3g
- Protein: : 14.3g
- Sugars: : 14.3g
- Vitamin C: : 14.3g
- Iron: : 14.3g
- Niacin: : 14.3g
- Magnesium: : 14.3g
- Cook's Note:
- Alternately this can be cooked on low in a slow cooker for 6 to 8 hours, though I do recommend searing the beef and cooking the onion mixture on the stovetop. I would also reduce the amount of beef broth by half if using a slow cooker.