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Main Dishes

Mexican Shredded Beef

Ingredients

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

Directions

  1. Preheat oven to 300°F.
  2. Lay onions and peppers in the bottom of a 9x13-inch baking dish.
  3. Mix tomato paste, agave or honey, spices, Rocket Fuel, and chili sauce.
  4. Coat beef with mixture and place on top of vegetables.
  5. Pour beef stock around the roast.
  6. Cover tightly with parchment paper and foil.
  7. Roast for 3 hours or until fork tender.
  8. If needed, cook an additional 30 minutes.
  9. Shred meat and mix with the cooking liquid, onions, and peppers.
  10. Use as a filling for Mexican or Southwestern dishes.