Ingredients and Weight:
- Beef chuck roast (5 pounds)
- Onion (1 pound, chopped)
- Garlic (1/2 pound, minced)
- Jalapenos (4, seeded and minced)
- Ancho chili powder (1/4 cup)
- Cumin (1 tablespoon)
- Smoked paprika (1 tablespoon)
- Oregano (1 tablespoon)
- Bay leaves (2)
- Beef broth (32 ounces)
- Lime juice (1/4 cup)
Preparation Time:
30 minutes
Cooking Time:
6-8 hours in a slow cooker or 4 hours in an instant pot
Difficulty Level:
2 (Moderate)
Preparation Method Steps:
- In a large bowl, combine the beef roast, onion, garlic, jalapenos, chili powder, cumin, smoked paprika, oregano, bay leaves, and beef broth.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 4 hours, or overnight.
- Remove the meat from the marinade and pat dry.
- Sear the meat in a hot skillet until browned on all sides.
- Transfer the meat to a slow cooker or instant pot.
- Pour the marinade over the meat and add the lime juice.
- Cook on low in the slow cooker for 6-8 hours or high pressure in the instant pot for 4 hours.
- Shred the meat and serve with desired toppings.
Nutritional Information:
Serving Size: 4 ounces
Calories: 280
Fat: 15g
Saturated Fat: 5g
Cholesterol: 80mg
Sodium: 450mg
Carbohydrates: 10g
Protein: 25g
Dish Characteristics:
- Tender and flavorful shredded beef
- Smoky and slightly spicy flavor
- Versatile dish that can be served in tacos, burritos, sandwiches, or with rice and beans
User Comments:
- "This beef was so delicious and juicy, I couldn't stop eating it!"
- "The flavor was perfect, with a nice balance of spices and smokiness."
- "I made tacos with this shredded beef, and they were a huge hit!"
- "Even my picky kids loved it!"
- "This is the best shredded beef recipe I've ever tried!"
Special Precautions and Tips:
- Use a chuck roast with good marbling for optimal flavor and tenderness.
- If you don't have time to marinate the meat overnight, 4 hours is the minimum recommended time.
- Be careful not to overcook the meat, or it will become tough.
- Leftover shredded beef can be stored in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
