This is a braised shredded beef that makes a great sandwich or use it for a tex-mex taco salad.
Ingredients
- 2-3 lb chuck roast
- 3 Tb vegetable oil
- 1 14oz can low sodium beef broth
- 3 cloves garlic pressed
- 3 Tb Ancho, New Mex, or other mild-medium heat pure ground chili powder...NOT chili powder blend
- 1 Tb ground cumin
- 1 ts Mexican oregano
- 1/2 ts kosher salt
- 2 diced fresh jalapeño peppers (more or less to taste)
Directions
- Heat oil in an oven proof dutch oven and brown pork on all sides. The dutch.oven should be just large enough not to crowed the meat but not too large.
- Preheat oven to 350 deg F.
- In a bowel mix all other ingredients well and pour over the pork in the dutch oven to just cover the beef.
- Place the cover on the dutch oven and bake in the oven for 3-4 hours until the pork shreds easily. Check occasionally and add more chicken broth or water as necessary to keep the liquid level up.
- When the beef is tender and shreds easily remove from the oven and shred using two forks.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 186g | |
Recipe makes 8 servings | |
Calories 352 | |
Calories from Fat 186 | 53% |
Total Fat 20.71g | 26% |
Saturated Fat 5.82g | 23% |
Trans Fat 0.13g | |
Cholesterol 94mg | 31% |
Sodium 257mg | 11% |
Potassium 681mg | 19% |
Total Carbs 3.72g | 1% |
Dietary Fiber 1.3g | 4% |
Sugars 0.07g | 0% |
Protein 36.54g | 58% |
Advertisement
Advertisement