Categories: Meals
Ingredients
- 2 tbsp vegetable oil
- 3 to 4 lb. chuck roast
- 1 small white onion, finely chopped
- 4 oz. can chopped green chiles
- 1 chipotle pepper in adobo sauce
- 4 garlic cloves, minced
- 2 cups beef stock
- 1/4 cup fresh lime juice
- 1/4 cup apple cider vinegar
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tbsp Worcestershire
- 2 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp ground red pepper
- 1/4 tsp ground cloves
- 3 dried bay leaves
- Green Chile Cheese Grits (see recipe)
- Cherry tomatoes, fresh cilantro, and fresh cotija cheese, to serve
Directions
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eheat oven to 325.
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In a Dutch oven, heat oil over high heat. Add roast; cook until browned on all sides. Remove from pot.
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In same pot, cook onion, chiles, chipotle pepper and garlic over medium-high heat until fragrant, about 3 minutes. Stir in stock, lime juice, vinegar, cumin, oregano, Worcestershire, salt, black pepper, paprika, red pepper, cloves, and bay leaves; add roast, and bring to a boil. Cover with lid.
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Bake until roast is tender and shreds easily with a fork, 4 to 6 hours.
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Discard bay leaves. Using forks, shred roast into bite-size pieces in cooking liquid in pot. Cover and let stand for 10 minutes. Serve with Green Chile Cheese Grits, tomatoes, cilantro and cheese.