This slow cooked roast is cooked until
it is literally falling apart making a moist and juicy shredded beef
that is perfect by itself or used as a filling for tacos, burritos,
tamales or enchiladas.
Ingredients:
- 1 tablespoon of cooking oil
- 4 lbs chuck roast
- 1/4 cup flour
- 1/2 teaspoon annatto paste (optional)
- 1 tablespoon ground cumin
- 3 tablespoons chile powder (ground chiles)
- 2 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon annatto paste (optional)
- 1 teaspoon cocoa powder
- 1 teaspoon salt
- 4 oz can chopped green chiles*
- 15 oz. can of diced tomatoes
- 1 onion
- 2 cups water or beef broth
Preparation:
Heat
a large saucepan or pot over medium high heat and add in the cooking
oil. Swirl it around to coat the bottom of the pan or pot. Sprinkle
the flour over the roast and rub it in evenly over the surface.
Carefully place the chuck roast into the hot pan and let it sizzle for
2-3 minutes or until it's browned nicely. The idea is not to cook it,
but to sear the outside to seal in the juices. Turn the roast over and
sear the other side. If the roast is thick enough, you can also brown
the sides as well.
Place the roast into a slow cooker. Use a spoon to smear the annatto
paste over the top. One at a time, sprinkle on the ground cumin, chile
powder, oregano, garlic, cocoa and salt. Add a can of chopped green
chiles, and the can of tomatoes. You can pour them right on top of the
roast. Peel the onion, and chop it into 1/4 pieces or smaller. Add
those in as well. Pour the water or beef broth into the bottom of the
crockpot, it should come up at least an inch or two up the sides of the
roast. You don't want the liquid to come up too high, or it will be
soupy.
Cook on low for 7-8 hours. After the time is up, the beef should be fork tender and fall apart easily. There should be barely any liquid in the bottom of the pan and what is left should be of a gravy consistency. Use two forks or a slotted spoon to remove any large chunks of fat from the roast. Shred the remaining beef by pulling it apart into chunks or strands. Mix the liquids and beef together until it is well combined. Serve it with a stack of hot tortillas and toppings such as chopped onion, chopped cilantro leaves and hot chile sauce.
*Green Chiles- You can use fresh green chiles if you like. Roast a large green chile (or two small/medium ones) over an open flame or under a broiler until the skin is blackened. Let it cool and peel the skin off. Cut the stem off and open the chile and scrape out and discard the seeds and white strings. For more details on how to roast chiles. Dice the remaining chile and use in the recipe as a substitution for the can of green chiles.
Cook on low for 7-8 hours. After the time is up, the beef should be fork tender and fall apart easily. There should be barely any liquid in the bottom of the pan and what is left should be of a gravy consistency. Use two forks or a slotted spoon to remove any large chunks of fat from the roast. Shred the remaining beef by pulling it apart into chunks or strands. Mix the liquids and beef together until it is well combined. Serve it with a stack of hot tortillas and toppings such as chopped onion, chopped cilantro leaves and hot chile sauce.
*Green Chiles- You can use fresh green chiles if you like. Roast a large green chile (or two small/medium ones) over an open flame or under a broiler until the skin is blackened. Let it cool and peel the skin off. Cut the stem off and open the chile and scrape out and discard the seeds and white strings. For more details on how to roast chiles. Dice the remaining chile and use in the recipe as a substitution for the can of green chiles.
