Mexican Shredded Beef: Pulled Chuck Roast

• servings: 10 servings
• active time: 15 minutes
• total time: 3 hours 45 minutes

Ingredients

1 (3-4 pound) Boneless Beef Chuck Roast (– trimmed of excess fat & cut into 3-inch pieces)

1 TBS EACH: Cumin, Mexican Oregano and Smoked Paprika (SEE NOTES)

1 tsp EACH: Chili Powder, Onion Powder, Garlic Powder and Coriander

to taste Kosher Salt and Ground Black Pepper

2 TBS Neutral Oil (-, vegetable or canola DIVIDED)

1 large Yellow Onion (– peeled & medium dice)

4-6 cloves Garlic (– peeled & minced)

2 TBS Tomato Paste

2-7 whole Chipotle Peppers in Adobo Sauce (plus 1 TBS sauce)

1/3 Cup Fresh Lime Juice (about 2 large limes)

1 ¼ Cup Beef Stock

¾ Cup Picante Sauce (salsa)

1 whole Dry Bay Leaf (Mexican bay leaf or regular bay leaf)

Optional for Serving: Pico de Gallo

Directions

Make Mexican Seasoning Blend: In a small bowl, combine all the ingredients for the spice blend – the paprika, cumin, oregano, chili powder, onion powder, garlic powder and coriander. Add 1 ¼ teaspoon of salt and ½ teaspoon of black pepper. Stir well to combine.

Season the Cubes of Chuck Roast: Place the pieces of beef on a clean work surface and pat them completely dry with paper towels. Once dry, sprinkle 2 tablespoons of the seasoning blend all over the beef. Then use your hands to rub the spices into the beef.

Sear Beef on Stovetop - Optional

Sear the Beef on Stovetop - Optional, but recommended: Heat 1 ½ tablespoons of oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the meat (in batches if necessary to prevent the beef from steaming) and sear, turning the pieces as necessary, until well browned on all sides, about 8 minutes total. Once browned, use tongs or a slotted spoon to transfer the beef to a plate.(Note: If browning meat in batches, add more oil to the pan as needed.)

Sauté Aromatics: Reduce the heat under the now empty pot to medium and add the remaining ½ tablespoon of oil. Add the onions and season with a pinch of pepper and a generous pinch of salt. Sauté, stirring occasionally, until softened, about 3 minutes. Add the garlic and remaining seasoning blend. Cook, stirring constantly until fragrant, about 30 seconds.Add the tomato paste and chopped chipotles. Cook, stirring constantly, until paste is caramelized, about 1-2 minutes.

Deglaze and Add Browned Beef

Deglaze Pot and Add Browned Beef: Add the lime juice to deglaze the pan. Cook, scraping up any browned bits from the bottom of the pan. Stir in the adobo sauce, stock, and picante sauce. Then toss in the bay leaf. Mix well to combine. Add the seared beef, along with any accumulated juices, to the pot.

Cover and Slow Cook: Bring the contents to a simmer. Cover the pot and reduce heat to low. Simmer covered for 3 – 3 ½ hours, or until the meat tender and begins to fall apart. For the best results, I recommend quickly stirring the beef every hour.

Pull The Beef into Shreds: Turn off the heat under the pot. Use tongs to remove and discard the bay leaf. Use two forks to shred the beef. (Alternatively, you can remove the beef to a cutting board, shred it and return it to pot.)

Gently Simmer Meat: Adjust the heat to low and gently simmer the meat for 10-15 minutes.

Serve Mexican Shredded Beef: Transfer beef to a serving dish. Top with fresh cilantro and serve with lime wedges on the side. Enjoy!For tacos: Pile shredded cheese inside warmed corn tortillas and top with shredded beef. Finish with chopped veggies, pico de gallo, fresh cilantro, guacamole and/or sour cream. Enjoy!

Nutrition

• Calories: 292 kcal
• Total Fat: 19 g
• Saturated Fat: 7 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Cholesterol: 94 mg
• Sodium: 324 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 27 g