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Add a photoServings: 12
Ingredients
- 5 1/2 lb Beef chuck roast
- 1/4 c. Bottled warm chile salsa
- 5 x Cloves garlic, chopped
- 2 1/2 Tbsp. Chili pwdr
- 2 Tbsp. Fresh oregano, minced
- 1 1/2 tsp Grnd cumin
- 16 ounce Canned stewed tomatoes Salt to taste
Directions
- 1. Preheat oven to 300 degrees F. Trim excess fat from roast.
- 2. Mix together salsa, garlic, chili pwdr, oregano, and cumin to make a paste. Spread on roast.
- 3. Wrap roast in a large piece of aluminum foil, folding edges to seal tightly. Place in roasting pan, with seam of aluminum foil up.
- 4. Bake till meat is so tender which it will shred easily, 4 to 4-1/2 hrs.
- 5. Unwrap meat; throw away fat and bones. Skim fat from drippings and reserve drippings. When roast is cold sufficient to handle, shred meat.
- 6. Transfer meat and drippings to a large pan. Stir in tomatoes and their juice, breaking them up into small bits. Heat through. Season with salt; adjust flavors to taste, adding more salsa and seasonings if you like.
- Makes about 7 c. shredded beef (sufficient for about twenty 8-inch tortillas).
- * Timesaver Tip: Beef can be made up to 3 days ahead and stored, covered, in refrigerator. It can also be frzn at 0 degrees F up to 3 months. To freeze, package beef in meal-sized servings.
- Microwave Version:1. Trim excess fat from roast. Mix together salsa, garlic, chili pwdr, oregano, and cumin to make a paste. Spread on roast.
- 2. Place roast in a large (14- by 20-inch) oven cooking bag; squeeze out most of the air and tie securely. Place roast in a large baking dish.
- 3. Microwave roast on 100% power for 10 min. Reduce power to 50% and microwave till meat is so tender it will shred easily, about 2 hrs.
- 4. Unwrap meat; throw away fat and bones. Skim fat from drippings and reserve drippings. When roast is cold sufficient to handle, shred meat.
- 5. Transfer meat and drippings into a 2-qt casserole. Stir in tomatoes, breaking them into small pcs. Microwave on 70% power till mix is heated through, about 3 min. Season with salt; adjust flavors to taste, adding more salsa and seasonings if you like.
- Preparation Time: about 2-1/2hours.
- NOTES : sufficient to freeze half for a future meal
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 12 servings | |
| Calories 429 | |
| Calories from Fat 198 | 46% |
| Total Fat 22.03g | 28% |
| Saturated Fat 7.85g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 138mg | 46% |
| Sodium 260mg | 11% |
| Potassium 866mg | 25% |
| Total Carbs 3.25g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.5g | 1% |
| Protein 51.94g | 83% |
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