Dinner for 10

Mexican Shredded Beef

Name: Mexican Shredded Beef
Total time: 210 min
Yield: 10 servings
Cuisine: Mexican
Ingredients: 3 lb beef chuck roast; 1 tbsp kosher salt; 2 tsp smoked paprika; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground black pepper; 1/4 cup olive oil; 1 large white onion; 3 jalapeños; 6 cloves garlic; 1 quart 4 cups beef broth or 2 cups beef broth and 2 cups beer; 1 tbsp fresh oregano; 1 bay leaf

Seasoned chuck roast braises with onions, jalapeños, garlic, broth, and herbs until tender enough to shred.

$2.63per serving $$

210 minstart to table

10servings

Mexican Dairy-free Low-carb High-protein Budget Family Lunches Dinners

Ingredients

3 lb beef chuck roast
1 tbsp kosher salt
2 tsp smoked paprika
2 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground black pepper
1/4 cup olive oil
1 large white onion
3 jalapeños
6 cloves garlic
1 quart 4 cups beef broth or 2 cups beef broth and 2 cups beer
1 tbsp fresh oregano
1 bay leaf

Steps

Heat the olive oil in a large Dutch oven over medium-high heat, then brown the chuck roast on all sides for 10 minutes.
Mix the salt, paprika, chili powder, cumin, coriander, and pepper, then rub the mixture over the roast.
Add the onion, jalapeños, and garlic around the roast, then cook for 5 minutes.
Pour in the beef broth and add the oregano and bay leaf, then bring the liquid to a simmer.
Cover and bake at 325 F for 2 hours and 30 minutes until the beef reaches 145 F and shreds easily.
Transfer the roast to a bowl, shred it with forks, return it to the broth, and cook uncovered over low heat for 20 minutes.
Remove the bay leaf and stir the shredded beef through the cooking liquid.

Main ingredient on sale this week? See what to make with beef chuck roast or stew beef on sale.