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

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

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.

Nutritional Information

  • 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

Footnotes

  • 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.