Mexican Shredded Chuck Roast

Name: Mexican Shredded Chuck Roast
Total time: 190
Yield: 12
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

Recipe by Baking Nana from allrecipes.com

Dinner 3 Hr. 10 Mins.

Ingredients

12 servings

•

1 (3 pound) beef chuck roast
•

salt and ground black pepper to taste
•

2 tablespoons grapeseed oil
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1 large onion, diced

•

4 cloves garlic, minced
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1 (14 ounce) can beef broth, divided
•

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

3 bay leaves

Instructions

Preheat the oven to 325 degrees F (165 degrees C).
Cut chuck roast into 3-inch cubes, removing excess fat and connective tissue. Season beef with salt and pepper.
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.
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.
Bake in the preheated oven, covered, until beef is fork-tender, about 2 1/2 hours.
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.