How to Make Oven Chuck Roast With Potatoes And Carrots

Mexican Shredded Chuck Roast

Personally, i like to keep a dutch oven solely for indoors, and another for outdoors and campfire use.

Recipe Summary 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.

Ingredients | Oven Chuck Roast With Potatoes And Carrots

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.

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.

Info | Oven Chuck Roast With Potatoes And Carrots

prep: 15 mins cook: 2 hrs 55 mins total: 3 hrs 10 mins Servings: 12 Yield: 12 servings

TAG : Mexican Shredded Chuck Roast

World Cuisine Recipes, Latin American, Mexican,