Mexican Shredded Chuck Roast recipe

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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 calories
carbohydrate: 4 g
cholesterol: 51.7 mg
fat: 14.3 g
fiber: 0.2 g
protein: 14.9 g
saturatedFat: 5 g
servingSize: -
sodium: 153.7 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 servings

Recipe Note

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.

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