Mexican Shredded Beef

• Posted on November 22, 2017
• Posted by cyandvai
• Leave a comment
• Posted in Beef, Main Dish

• ½ large onion peeled and cut into large slices
• ½ large red bell pepper seeded and cut into large slices
• 1 tablespoon tomato paste
• 1 tablespoon Agave Nectar or honey
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon dried cumin
• ½ teaspoon chili powder
• 1 teaspoon dried oregano
• 1 ½ teaspoons ground coriander
• 1 teaspoon Rocket Fuel, or your favorite hot sauce
• ½ teaspoon Sriracha chili sauce
• 2 ½ pounds chuck roast
• 1 cup beef stock

Instructions

1. Preheat oven to 300 degrees.
2. In a 9×13-inch glass baking dish or roasting pan, lay sliced onions and peppers on bottom.
3. Mix tomato paste, Agave or honey, all the dried spices, Rocket Fuel and the chili sauce. Smear all over beef and set beef over peppers and onions. Pour the beef stock around the sides of the beef
4. Cover with parchment paper and then foil, sealing tight.
5. Roast in over for three hours or until fork tender. Check after three hours and cook for another 30 minutes if not falling apart tender.
6. With two forks, shred meat and mix with all liquid, cooked onions and cooked peppers.
7. Use as a filling for a variety of Mexican or Southwestern-inspired dishes.