Shredded Beef Chuck Roast

Ingredients

1 tbsp olive oil

2 lb chuck roast (trimmed of most of the outside fat)

Cumin (to taste)

Chili powder (to taste)

Paprika (to taste)

Oregano (to taste)

Coriander (to taste)

Garlic powder (to taste)

Sea salt and freshly cracked pepper (to taste)

2 cups of beef broth (plus more if needed)

1 7-oz can of whole green chiles

1 jalapeño (seeded, deveined, and chopped)

A handful of fresh cilantro (chopped)

6 cloves of garlic (minced)

Directions

Preheat the oven to 300 degrees.

Heat the olive oil in a large Dutch oven over medium-high heat. Trim the outside fat off the chuck roast.

Season the chuck roast evenly with cumin, chili powder, paprika, oregano, coriander, garlic powder, sea salt, and freshly cracked pepper on both sides of the roast. Side Note: I don't measure the seasonings; I just sprinkle the roast evenly with each spice.

Place the beef in the hot Dutch oven for 2-3 minutes on each side to sear the meat.

Add the beef broth, whole green chiles, jalapeno, cilantro, and minced garlic.

Place the lid on the Dutch oven and place it into the oven for 2-3 hours, making sure to check each hour to make sure you don't need to add more broth.

The beef is done when the meat is tender and shreds easily with a fork. Carefully, remove any fat that you see in the beef, then shred the beef using a fork.