Recipe by sheriboren
This is an adopted recipe from Mean Chef. I plan on making this very soon, as it sounds great to me. Mean Chefs words are: This is a wonderful filling for tacos and burritos. I use it often for parties and have guests create their own tacos. After it's ready, keep the meat warm in a crockpot. From the Woman's Day Cookbook. Cook time includes time for the meat to stand and become cool enough to shred.
Top Review by Denise!
This was delicious, Moxie. I served this on tortillas with all the trimmings and ice cold beer with lime. I thought this would last several days, but the family was really in on it and kept sneaking bites after dinner! I did make one change, I added two chipotles for a little more heat. Outstanding, thanks for posting!
- 5 lbs boneless beef chuck roast, about
- 2 bay leaves
- 3 cups beef broth
- 1⁄3 cup red wine vinegar
- 5 tablespoons chili powder
- 1 1⁄2 tablespoons minced garlic
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano leaves, crushed
- 1 1⁄2 cups finely chopped onions
- 1 (16 ounce) can crushed tomatoes
- 2 (4 ounce) cans diced green chilies
Directions See How It's Made
- Trim visible fat from roast and tie it with string to hold the meat together.
- In a large (at least 5 quart) pot or Dutch oven,, mix the beef, 1 cup of water and the bay leaves.
- Bring to a boil, then reduce to medium low.
- Cover and simmer for half an hour, turning the beef twice.
- While the beef simmers, mix the broth, vinegar, chili powder, garlic, cumin and oregano.
- Uncover the pot, increase the heat to high, and boil for 5 minutes.
- The liquid in the pot will reduce to about two tablespoons of a thick, glazed sauce.
- Turn the meat with a fork to coat.
- Add the spice and broth mixture to the pot, and bring to a boil, then reduce heat to a simmer.
- Cover and simmer for 1 1/2 hours, turning the meat twice.
- Add the onions and tomatoes.
- Cover and simmer 1 hour more, or until the meat is fork tender and shreds easily.
- Remove the pot from the heat.
- Take out the meat and put it on a big cutting board.
- Cover it with foil and let it stand for 45 minutes so it gets cool enough to handle.
- While the meat's cooling, skim the fat from the sauce and remove the bay leaves.
- Bring the sauce to a gentle boil, and boil it for about 15 minutes-- or until it's reduced by almost half.
- Take the pot off the heat.
- Now, back to the beef.
- Using your fingers or two forks, pull it into bite-sized shreds.
- Stop sneaking bites!
- Add the meat and green chilies to the sauce in the pot.
- Stir until the meat is evenly moistened.