Name: Mexican Shredded Chuck Roast
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Beef chuck roast - 1 (3 pound); Salt and ground black pepper to taste - 1 (3 pound); Grapeseed oil - 2 tablespoons; Onion, diced - 1 large; Garlic, minced - 4 cloves; Beef broth, divided - 1 (14 ounce) can; Mexican guajillo red chile cooking sauce (such as Herdez®) - 1 (12 ounce) bottle; Bay leaves - 3

Ingredients for - Mexican Shredded Chuck Roast

1. Beef chuck roast 1 (3 pound)

2. Salt and ground black pepper to taste 1 (3 pound)

3. Grapeseed oil 2 tablespoons

4. Onion, diced 1 large

5. Garlic, minced 4 cloves

6. Beef broth, divided 1 (14 ounce) can

7. Mexican guajillo red chile cooking sauce (such as Herdez®) 1 (12 ounce) bottle

8. Bay leaves 3

How to cook deliciously - Mexican Shredded Chuck Roast

1 . Stage

Preheat the oven to 325 degrees F (165 degrees C).

2 . Stage

Cut chuck roast into 3-inch cubes, removing excess fat and connective tissue. Season beef with salt and pepper.

3 . Stage

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 . Stage

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 beef. Pour in enough of remaining broth to cover beef. Add bay leaves and bring to a gentle simmer.

5 . Stage

Bake in the preheated oven, covered, until beef is fork-tender, about 2 1/2 hours.

6 . Stage

Remove beef from sauce and set aside; discard bay leaves. Skim off excess fat from the top of cooking liquid and bring to a boil to reduce slightly. Shred beef with two forks and return to cooking sauce.